Creamy sauce with fried bacon
6 servings
40 minutes
Creamy sauce with fried bacon is a true delight for gourmets, combining the richness of dairy products and a savory hint of smoked meat. Its roots lie in European cuisine, where sauces play a key role in creating harmonious dishes. The creamy texture enriched with the aroma of dill and parsley makes it an ideal complement to pasta, potatoes, or meat dishes. The tenderness of the cream is balanced by the salty taste of bacon, which acquires a light caramel crust when fried in butter. This sauce not only decorates the dish but transforms it into a gastronomic work of art, allowing the depth of flavor nuances to unfold. It should not be boiled to maintain its silky texture. Served freshly prepared, it pairs perfectly with warm bread or roasted vegetables.
1
First, take a non-stick pan and fry the bacon well in butter. The bacon should not be crispy or undercooked. So, it needs to be stirred often, like frying for soup.
- Butter: 1 teaspoon
- Smoked bacon: 1 piece
2
While the bacon is frying, take 500 grams of cream, put it in a small pot, add a little milk until it reaches the consistency of 15% sour cream and place it on medium heat. Add a pinch of dried dill and parsley, a pinch of salt (because the bacon is salty), and stir to prevent burning and achieve a uniform mass.
- Cream 23%: 500 ml
- Milk 6%: 1 glass
- Dried dill: pinch
- Dried parsley: pinch
- Salt: pinch
3
As soon as the first signs of boiling appear, add the fried bacon directly from the pan to the pot and stir. Do not let it boil.
- Smoked bacon: 1 piece
4
Cook the sauce with bacon on low heat for just 3 minutes, stirring.