Bacon-Sherry Beurre Blanc


  • enough canola oil to coat pan
  • 2 strips thick-cut bacon, cubed
  • 1 shallot, thinly-sliced
  • 2 tbsp aged sherry vinegar
  • 2-3 tbsp veal stock (or beef stock)
  • 2 sprigs thyme
  • 1-2 sticks butter, cut into tbsp-sized pieces, room temperature
  • pinch of salt (optional)


  1. Coat pan with canola oil over medium-high heat
  2. Add bacon and cook until browned, 2-3 minutes
  3. Add shallots and sherry vinegar, reduce by ½ which should take about 1 minute
  4. Add veal stock and thyme, reduce by ½, about 1 minute
  5. Whisk in butter slowly, over low heat, 1 tbsp at a time. Keep an eye on the heat - too high will cause the sauce to break
  6. Remove from heat and strain. Taste and add salt if necessary
  7. Keep warm until use (but not over direct heat, or the sauce will break). It will hold for about 30-45 minutes