Fallow Restaurant London

Bacon Butter Sauce

Overhead view of bacon butter sauce on a white plate with a piece of pan fried fish and flavoured oils

Bacon Butter Sauce

  • Author: Fallow
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Cuisine: French


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


  1. Heat a large pan and add the oil followed by the smoked bacon trim.
  2. Cook on a medium heat until deep golden brown and the fat has rendered.
  3. Add the onions, carrots, mushrooms and garlic and sweat until soft and caramelised.
  4. Stir in the paprika, tomato purée, thyme and the white wine, scraping the bottom of the pan to deglaze.
  5. Throw in the peppercorns and reduce by half. Then add the water and simmer for 90 minutes.
  6. 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.
  7. 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
  8. Then add the bacon fat, butter, lemon juice & vinegar, blend with a hand blender until fully emulsified
  9. Taste for seasoning and adjust, if necessary. Great served with cod.


  • Lasts in the fridge for two weeks.

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