Sunday, November 30, 2014


yields about cups 

3 tablespoons butter 
1 thick slices bacon, chopped 
3 tablespoons flour 
cups chicken stock 
¾ cup heavy cream 
1 tablespoon cracked black peppercorns 
6 scallions, white and green parts, thinly sliced, plus extra for garnish 

In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.

Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.

bacon recipe source: Julia Moskin, The New York Times (Cooking, @nytfood)

1 comment:

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