| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | *sauces, Tvfn | 1 | Servings | |
INGREDIENTS
| 4 | sl | Bacon |
| 3 | Shallots; peeled and minced | |
| 1 | Clove garlic; peeled and minced | |
| 2 | tb | White wine vinegar |
| 1/4 | c | Heavy cream |
| 1/4 | c | Chicken stock |
| 1 | c | Fresh buttermilk |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| Salt to taste | ||
| Fresh cracked black pepper to taste | ||
| 1/4 | c | Blue cheese; crumbled |
INSTRUCTIONS
Julienne bacon across grain into short strips. Place in a medium sautJ pan over medium heat and sautJ for 6 minutes or until bacon is crisp. Remove and drain on paper towel. Pour off half of bacon fat from pan. Add shallots and garlic and sautJ for 2 minutes. Stir in white wine vinegar. Bring to a boil, stirring constantly, then add cream, chicken stock, and buttermilk. Return to a boil. Dissolve corn starch in water. when dressing returns to a boil, stir in corn starch little by little until dressing is slightly thickened. Season with salt and pepper. Add blue cheese and bacon strips. Keep warm. NOTES : I have the Planning and Pantry List for this theme. E-mail me if you want it. Recipe by: HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR Posted to MC-Recipe Digest V1 #928 by Emily Griffin <emgriffi@ix.netcom.com> on Nov 28, 1997
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