This sauce is not exactly light, but it is just right for a splurge. A white sauce is infused with bacon and onion flavors, served velvety smooth. Good for vegetables such as asparagus and Brussels sprouts.
- 1 shallot
- 4 ounces
- German Speck bacon
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup whipping cream or heavy cream
- Salt to taste
- Pepper to taste
- Garnish: Bacon (cooked, crumbled)
- Mince the shallot at chop the bacon into small dice. Melt butter in a pan and saute shallot and bacon until glassy. Remove drippings down to 2 to 3 tablespoons.
- Sprinkle flour over the onions and bacon. Stir and cook for one minute. Add the milk and cream, stirring to mix. Keep stirring and bring to a boil. Simmer for 15 minutes.
- Pass the sauce through a sieve. Season to taste with salt and freshly ground pepper.
- Serve warm over vegetables with crisp, crumbled bacon as a garnish.
For more on how to cook white asparagus, or "Spargel," check out these instructions.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||11 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|