Bacon Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Cuisine: French
Ingredients
Units
Scale
- 600g smoked bacon trim, chopped small
- 50ml rapeseed oil
- 3 cloves of garlic, peeled
- 150g sliced white onion
- 100g chopped carrot
- 75g sliced button mushrooms
- 6 stalks thyme
- 125ml dry white wine
- 75g tomato puree
- 12.5g smoked sweet paprika
- 2 tsp whole black peppercorns
- 1500ml water
- 40g unsalted butter
- 200ml whipping cream
- 1tsp lemon juice
- 1tsp Cabernet Sauvignon vinegar
Instructions
- Heat a large pan and add the oil followed by the smoked bacon trim.
- Cook on a medium heat until deep golden brown and the fat has rendered.
- Add the onions, carrots, mushrooms and garlic and sweat until soft and caramelised.
- Stir in the paprika, tomato purée, thyme and the white wine, scraping the bottom of the pan to deglaze.
- Throw in the peppercorns and reduce by half. Then add the water and simmer for 90 minutes.
- Pass the stock through a fine sieve, pressing to extract as much liquid as possible. Leave this in the fridge overnight or until the fat has solidified on top.
- Lift the fat carefully off the stock with a spoon and reserve. Put the stock in a medium pan and bring to the boil, turn off the heat
- Then add the bacon fat, butter, lemon juice & vinegar, blend with a hand blender until fully emulsified
- Taste for seasoning and adjust, if necessary. Great served with cod.
Notes
- Lasts in the fridge for two weeks.
