Smoked Redeye Gravy with Bacon
Rich, savory, smoky, and creamy - this gravy isn’t for the faint hearted. We’ll happily eat it with a spoon, but it’s amazing over flaky, freshly-baked biscuits.
Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Strain the bacon fat through a mesh sieve to remove any bits of bacon.
Take 2 -3 tablespoons of the strained bacon fat and return to the skillet to warm over medium heat. Whisk in the flour to create a roux. Cook the roux to a golden brown. stirring often, about 3 minutes.
In a separate bowl, combine espresso, milk, cream and Smoked Recipe Bloom Sauce & Marinade, then add to the roux, whisking constantly.
Add the salt. pepper and coarsely chopped bacon. Simmer, stirring often until thickened, about 3-5 minutes. Serve warm.
Ingredients
Directions
Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Strain the bacon fat through a mesh sieve to remove any bits of bacon.
Take 2 -3 tablespoons of the strained bacon fat and return to the skillet to warm over medium heat. Whisk in the flour to create a roux. Cook the roux to a golden brown. stirring often, about 3 minutes.
In a separate bowl, combine espresso, milk, cream and Smoked Recipe Bloom Sauce & Marinade, then add to the roux, whisking constantly.
Add the salt. pepper and coarsely chopped bacon. Simmer, stirring often until thickened, about 3-5 minutes. Serve warm.