RedEye Sauce

Recipes posted a year ago:

• Butternut and Endive Pork Steaks

This sauce was inspired by a recipe I saw recently for RedEye gravy – something I had never had myself but sounded tasty.  Use this to dress up simple grilled chicken or pork and you’re in for a tangy treat.  I added a couple of dashes of red pepper for just a little bite as well.

Gather Up:

• 4 slices thick-cut bacon, diced
• 1/2 yellow onion, chopped
• 2/3 cup strong black coffee
• 1-1/2 cups home made chicken broth
• 3 tbsp honey
• 3 tbsp apple cider vinegar
• 1/4 tsp cayenne pepper (optional)

Start out cooking the diced bacon over medium heat in a medium sauce pan.  Continue until the bacon is cooked but just starting to crisp, then add in the onions (don’t drain the fat!).  Cook these, stirring often, until the onions turn translucent and soft.  Pour in the coffee and deglaze the pain – making sure to scrape loose anything that has stuck to the sides and bottom.

Pour in the chicken stock, honey, and vinegar.  Add about half the cayenne pepper if you are using it.  Bring the mixture to a boil, then reduce heat to a mild simmer.  Continue simmering until the liquid is reduced in half – about 30 minutes.  Give it a taste, and add another dash or two of cayenne to taste.  You can make this up to a couple of days ahead of time and save in a covered glass container in the fridge.  Just warm it back up before serving.