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From John Ferguson's recipe file.

3 bacon slices, chopped
1/4 Cup apple cider vinegar
1/2 Cup chopped onion
1 cup whipping cream
1/2 Cup dry white wine
salt and pepper

Sauté bacon and onions over medium heat until bacon is crisp. Using slotted spoon, transfer bacon-onion mixture to a small bowl. Pour off drippings from skillet. Remove from heat. Add wine and vinegar to skillet. Return to heat and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup. Add cream and bacon-onion mixture and simmer until reduced to a sauce consistency, stirring occasionally. Season to taste with salt and pepper.

Yield: 4 servings
Keywords: sauce   Category: Sauces    Cookbooks: JCF III
Recipe by John C. Ferguson, III     Added: April 24, 2006 by deebeeeff     Last Updated: November 05, 2014
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