Yield: Serves 4 (serving size: 1/4 cup)
Center-cut bacon infuses this rich gravy with flavor yet has 25% less saturated fat than regular bacon. If you make this ahead of time, whisk in a tablespoon or two of chicken stock before reheating.
Ingredients
- 4center-cut bacon slices
- 1/4 cup sliced shallot
- 1 tablespoon all-purpose flour
- 1 cup unsalted chicken stock
- 2 tablespoons sherry vinegar
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
Nutritional Information
- Calories 78
- Fat 5g
- Satfat 2g
- Unsatfat 1g
- Protein 5g
- Carbohydrate 4g
- Fiber 0g
- Sugars 1g
- Added sugars 0g
- Sodium 130mg
- Calcium 0% DV
- Potassium 0% DV
- Calories 78
- Fat 5g
- Satfat 2g
- Unsatfat 1g
- Protein 5g
- Carbohydrate 4g
- Fiber 0g
- Sugars 1g
- Added sugars 0g
- Sodium 130mg
- Calcium 0% DV
- Potassium 0% DV
How to Make It
Cook 4 center-cut bacon slices in a skillet over medium-low until crispy. Set bacon aside, reserving drippings in skillet. Add sliced shallot to skillet; cook over medium 2 minutes. Add all-purpose flour; cook, stirring, 1 minute. Add 1unsalted chicken stock and sherry vinegar; simmer until thickened, 3 to 5 minutes. Remove from heat; stir in unsalted butter, fresh thyme leaves, and crumbled bacon.
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