Creamy Sauce with Fried Bacon
Sauces and Marinades • European
Description
Use only Parmalat 23% cream. Mix it with milk to avoid lumps. You can buy it at common grocery stores or supermarkets. Bacon usually cooks a bit faster than the sauce starts to boil.
Ingredients
- 3.2% Milk 1 cup
- Cream 22% 15 fl oz
- Salt a pinch
- Dried Dill Stems a pinch
- Dried parsnip on the tip of a knife
- Butter 1 teaspoon
- Semi-Smoked Sausage 1 piece
Step-by-Step Guide
Step 1
First, take a non-stick frying pan and fry the bacon well in butter. The bacon should not be crispy or undercooked. Therefore, it should be stirred frequently, similar to sautéing for soup.
Step 2
While the bacon is frying, take 500 grams of cream, pour it into a small pot, add a little milk until it reaches the consistency of 15% sour cream, and place it over medium heat. Add a pinch of dried dill and parsley, and a pinch of salt (since the bacon is salty), stirring to prevent burning and to achieve a homogeneous mixture.
Step 3
As soon as the first signs of boiling appear, add the fried bacon directly from the pan into the pot and stir. Do not allow it to boil.
Step 4
Cook the sauce with the bacon for literally 3 minutes over low heat, stirring.
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