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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.
2shots of espresso or 4 oz of very strong black coffee
1cupwhole milk
¼cupheavy cream
1tbspSmoked Recipe Bloom Sauce & Marinade
¼tspkosher salt
¼tspground black pepper
1
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.
2
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.
3
In a separate bowl, combine espresso, milk, cream and Smoked Recipe Bloom Sauce & Marinade, then add to the roux, whisking constantly.
4
Add the salt. pepper and coarsely chopped bacon. Simmer, stirring often until thickened, about 3-5 minutes. Serve warm.
Ingredients
6slices of bacon, coarsely chopped
2tbspall purpose flour
2shots of espresso or 4 oz of very strong black coffee
1cupwhole milk
¼cupheavy cream
1tbspSmoked Recipe Bloom Sauce & Marinade
¼tspkosher salt
¼tspground black pepper
Directions
1
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.
2
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.
3
In a separate bowl, combine espresso, milk, cream and Smoked Recipe Bloom Sauce & Marinade, then add to the roux, whisking constantly.
4
Add the salt. pepper and coarsely chopped bacon. Simmer, stirring often until thickened, about 3-5 minutes. Serve warm.
