Bacon sauce
A good lubricating sauce to go particularly with pea puree, or many other vegetable preparations. Also good with poached white fish, or scallops.
Ingredients
- 50 g bacon (smoked), finely chopped
- 100 ml cream
- 100 ml milk
- 3 tbsp vermouth (Noilly Prat, or Martini)
- salt, white pepper
Method
- In a saucepan, bring milk, cream and vermouth to the boil. Add bacon, reduce heat and simmer for 30 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve, season to taste.