Honey and Chile Sauce
Yields 1
What I love most about this sauce is that it can be simmering on the stove while you are grilling, roasting, or sautéing your main dish. It goes particularly well over grilled breast of wild duck, goose, or turkey.
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Prep Time
1 hr
Prep Time
1 hr
  1. 1/4 cup honey
  2. 2 ancho chiles, seeded and halved
  3. 12 black peppercorns, crushed
  4. 1/4 cup cumin seeds
  5. 1/2 pound chopped bacon
  6. 1/4 cup melted butter
  7. 2 tbsps olive oil
  8. 1 1/2 cups diced onions
  9. 1/2 cup diced celery
  10. 2 cloves garlic, minced
  11. 1 1/2 cups diced carrots
  12. 1 cup diced leeks
  13. 1 cup sherry vinegar
  14. 1 cup dry sherry
  15. 2 quarts chicken or duck stock
  16. salt and black pepper to taste
  17. granulated garlic to taste
  18. 2 tbsps butter
  1. In a small dry skillet over medium-high heat, toast peppercorns and cumin seeds. Remove from pan and set aside.
  2. In the same dry skillet, toast chiles until the skins are blackened. Remove skins and set aside with peppercorns and cumin.
  3. In a large, shallow saucepan over medium-high heat, sauté bacon until fat is rendered and bacon is crisp.
  4. Add melted butter and olive oil.
  5. Add onions, celery, minced garlic, carrots and leeks and sauté 5-7 minutes or until caramelized, stirring occasionally. Pour off excess fat.
  6. Return skillet to heat and stir in honey and vinegar. Cook 2-3 minutes. Remove from heat and add sherry.
  7. Return to stove top, being careful as sherry may ignite.
  8. Reduce by half volume then add stock, reserved peppercorns, cumin seeds and chiles. Bring to a boil, reduce heat and simmer 45 minutes or until reduced by half. Remove from heat and strain into a clean saucepan.
  9. Adjust seasonings to taste using salt, pepper and granulated garlic then swirl butter into sauce with a whisk.
Adapted from After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery
Adapted from After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery
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