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Bacon Sauce Recipe

Origin: Britain      Period: Modern



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How to Make: Bacon Sauce

Ingredients:

oil for frying
4 rashers (slices) smoked bacon, sliced into 2cm strips
2 garlic cloves, halved (remove the germ)
50m double cream
2 bay leaves
400ml semi-skimmed milk
salt and freshly-ground black pepper, to taste


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Bacon Sauce Preparation:


Method:

Heat the butter in a pan, add the onion and fry for about 5 minutes, or until softened. Add the vinegar and reduce the volume by half then stir in the demi-glace. Bring the mixture to a simmer and cook for 15 minutes. Immediately before serving stir-in the gherkins, mustard and parsley. Take off the head and serve (do not allow to boil again after this point).

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