goal :
- You always have some ready-made bacon and cream sauce on hand.
Material :
- pot
- knife
- whisk
- trowel
Ingredients :
- 1 part bacon or other bacon
- 1 part onion brunoises
- 2 parts butter
- 1 part flour
- 5 parts milk
- 5 parts vegetable stock or chicken stock
Procedure :
- Cut the bacon into fine strips or cubes, 3 mm thick
- Cut the onion into fine cubes (Brunoises).
- Heat saucepan over medium-high heat on stove
- Add the bacon and slowly melt the fat
- if the bacon is lean, add the butter at the same time
- stir often
- when the bacon is golden, add the onion brunoises
- Now at the latest add the butter and melt
- Stir frequently until the onion brunoises are golden
- Pour the flour over it, stirring frequently so it doesn’t burn
- roast a little until the mass is golden yellow
- add the liquids and stir with the whisk so there are no lumps
- boil while stirring
- the sauce should now have a creamy consistency
- season to taste with salt and ground nutmeg
- refrigerate until ready to use
Usage :
- all cabbage vegetables, such as savoy cabbage, Brussels sprouts, cauliflower, broccoli
