Bacon-Sherry Beurre Blanc
Ingredients
- enough canola oil to coat pan
- 2 strips thick-cut bacon, cubed
- 1 shallot, thinly-sliced
- 2 tbsp aged sherry vinegar
- 2-3 tbsp veal stock (or beef stock)
- 2 sprigs thyme
- 1-2 sticks butter, cut into tbsp-sized pieces, room temperature
- pinch of salt (optional)
How-to
- Coat pan with canola oil over medium-high heat
- Add bacon and cook until browned, 2-3 minutes
- Add shallots and sherry vinegar, reduce by ½ which should take about 1 minute
- Add veal stock and thyme, reduce by ½, about 1 minute
- Whisk in butter slowly, over low heat, 1 tbsp at a time. Keep an eye on the heat - too high will cause the sauce to break
- Remove from heat and strain. Taste and add salt if necessary
- Keep warm until use (but not over direct heat, or the sauce will break). It will hold for about 30-45 minutes