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Old 07-25-2005, 02:04 PM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Red Eye Bourbon Sauce

Red Eye Bourbon Sauce
  • 1 Shallot, finely minced
  • 1 cup Strong beef stock
  • 1 cup Leftover morning coffee
  • Strained drippings from roast pan mixed with 1 or 2 Tablespoons flour
  • 2 Tablespoons Heavy cream
  • 2 Tablespoons Bourbon
  • Salt and pepper to taste
In a saucepan, using a little bit of oil or fat drippings from the roast, sauté the shallot until translucent. Add the beef stock and coffee and bring to a simmer. Cook until reduced by one-third. When the roast is rested and all the juices have accumulated in the pan, skim the fat off the top and then strain the juices through a fine mesh strainer. You should have about ¼ cup. More than that is even better, but make sure you compensate with the amount of flour you use. Mix in the flour and blend thoroughly to make "slurry." Add the slurry to the sauce, stirring constantly until the sauce returns to a simmer and begins to thicken. Adjust consistency by reducing to thicken more or adding more stock to thin. Add the cream and bourbon and adjust seasoning with salt and pepper to taste. Serve on the side with your roast.

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