Tuesday, February 3, 2009

Shallot Butter Bacon Sauce

I do believe this could be the most well-named and delicious sounding sauce ever contrived. The only way it could have been better and more appropriate is if it were called the Porky Pork Fat Fatty Porky Pork Pork Butter Cholesterol Sauce. But that might not sell as many copies.


  • 1/4 lb. peppered bacon
  • 1/4 cup shallots, diced
  • 1 Tbsp. chives, chopped
  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 2 Tbsp. heavy cream
  • 1 cup cold butter, cut into chunks
  • Salt and pepper, to taste

    In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 Tbsp. of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside.

    Return 1 Tbsp. bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 Tbsp. Add cream and bring to a boil. Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately.

    Store sauce in refrigerator for up to three days. Reheat to serve. (meninaprons.net)

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