Page 113 - YC Cooking School
P. 113
Whisk
What to do:
1. Heat the olive oil in a saucepan, add the streaky bacon and fry until golden brown and
crispy.
2. Add the onions and garlic and cook until they begin to colour.
3. Once the onions are golden, deglaze the pan with the red wine vinegar.
4. Add the white wine and reduce until almost all the wine has evaporated.
5. Add the beef stock and reduce by half.
6. Add the cream and reduce until thickened to your desired consistency.
7. Remove from the heat and season with salt and pepper.
8. Strain the sauce.
9. Whisk in the Dijon mustard just before serving.
© Recipe copyright of Peter Goffe-Wood
Learn to cook online at learn.yuppiechef.com
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