? 1/2 lb. slab bacon, diced
? 1/2 cup of your favorite ale
? 2 cups heavy cream
? 1/2 T honey
? 1/2 shredded cheddar and Monterrey jack cheese blend
Over medium heat, render bacon in a saucepan until slightly crispy. Drain bacon fat from the pan, then add the ale and cook until the pan is almost dry. Pour heavy cream into pan and cook until liquid is reduced by 25 percent. Stir in the honey, then gradually whisk the cheese into the sauce until fully incorporated and melted.
The restaurant tops well-stuffed omelets with this sauce, but home cooks can pair it with any dish that deserves a splash of bacony, cheesy goodness.
(Yields 3 cups)