Bacon Butter Sauce

By: Hannah Lee Leidy
Grilled Cobia with Roasted Root Vegetables
Photo by Andrew Cebulka

To serve with fish

recipe heading-plus-icon


4-6 servings

  • 4 slices of double smoked bacon
  • 1 shallot, minced
  • Dash of sherry vinegar
  • ½ cup chicken stock
  • 3 tablespoons butter
  1. Preheat oven to 250 degrees.
  2. Place bacon on baking sheet and cook until crispy. Remove from oven and reserve fat separately. In a medium sauté pan, add one to two tablespoons of bacon fat. Sauté shallots in fat.
  3. Deglaze with sherry vinegar and reduce until almost dry on the pan. Add chicken stock and reduce until syrupy consistency, about one to two tablespoons. Remove the pan from the heat and quickly whisk in butter. Add bacon and serve over fish immediately.
  • Recipe By
    Chef Jeremiah Bacon of Oak, Charleston
  • Contributing City

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