1

N/A

Jalapeno, Sliced in rings

1

N/A

Shallot, fine slice

1.50

Tablespoon(s)

Turmeric Powder

4

N/A

Garlic cloves, small slice or dice

2

Cup(s)

Stock, of your choice

1

Tablespoon(s)

Butter

1

Teaspoon(s)

Smoked Paprika

0.50

Teaspoon(s)

Cayenne

1

Tablespoon(s)

Flour

2

Tablespoon(s)

Olive Oil

1

Pinch(es)

Salt and Pep, to taste

1

Tablespoon(s)

Honey

1 - Fry off whatever protein you are pairing with in your favorite frying pan, set aside when complete.

2 - In the dirty pan, with dripping and fond from your protein add olive oil, if needed, and sauté your shallots and jalapeños with a pinch of salt.

3 - Once shallot and jalapeño are soft, add garlic and sauté until fragrant, add honey and stir.

4 - Add all your dried spices and toast them in the pan, approx 1-2 min

5 - Add your flour and make a roux with the oil and liquid of the veg

6 - On a medium heat, stir in your stock slowly while stirring to combine; simmer, stirring occasionally until coalesced into awesome.

7 - Turn off heat, stir in butter and serve over EVERYTHING.