Shallot Bacon Butter Sauce
This flavorful butter sauce pairs well with vegetables, turkey, steak and potatoes.
1/4 pound peppered bacon
1/4 cup shallots, diced
1 tablespoon chives, chopped
1/4 cup white wine
1/4 cup white wine vinegar
2 tablespoons 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 tablespoon of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside.
- Return 1 tablespoon bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 tablespoons. 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.
Makes about 2 cups.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.