FoodNetwork.com publishes a recipe for red-eye gravy as part of a recipe for fried chicken and biscuits with red-eye gravy, romaine slaw and lemon jam. The recipe is from the Food Network show "Diners, Drive-Ins and Dives."
Make a roux by cooking 3/4 cup of all-purpose flour and 1/2 cup of butter in a saucepan. Cook the roux over medium heat for about 20 minutes while stirring frequently until the mixture thickens. Add 3 tablespoons of brewed espresso and 3 tablespoons of finely ground espresso beans to the roux along with 2 cups of milk, 2 cups of heavy cream and 2 cups of chopped pre-cooked spicy pork sausage. Stir well to incorporate the ingredients into the roux.
Season the mixture with 2 tablespoons of hot sauce (such as Tabasco), 1 tablespoon of paprika and 1/2 teaspoon of garlic. Add salt and pepper to taste. Cook the mixture on low heat for about 45 minutes. The gravy is complete when it reaches a thick consistency.
Paula Deen's recipe for red-eye gravy uses the rendered fat and leftover grease from a country ham and adds coffee, water, butter and a bouillon cube. Her recipe for country ham and red-eye gravy with grits is also available at FoodNetwork.com.