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Ingredients35 m servings 168 cals
Original recipe yields 12 servings
- In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 tablespoon of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside.
- Return 1 tablespoon bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 tablespoons Add cream and bring to a boil. Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately.
- Store sauce in refrigerator for up to three days. Reheat to serve.
Per Serving: 168 calories; 17.6 g fat; 0.8 g carbohydrates; 1.5 g protein; 47 mg cholesterol; 182 mg sodium. Full nutrition
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