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This flavorful butter sauce pairs well
with vegetables, turkey, steak and potatoes.
Shallot Bacon Butter
Sauce
- 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.
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