Cherry sauce with bacon butter
Wednesday, 12 May 2021, 13:21. An unusual sauce that sets the lightly tart-sweet flavour of the cherry against the hearty richness of marinated and salted bacon. Truly a component that inspires a creation. Makes 1l.
🍽️ Makes 1
Ingredients
| 60 g | Lardo di Collonata or Guanciale (Italian cheek bacon) |
| 250 g | granulated sugar |
| 750 g | cherries |
| 5 | star anise |
| 250 ml | red wine |
| 125 g | balsamic vinegar |
| 750 ml | chicken fond |
Instructions
Preparation method:
- Cut the Lardo di Collonata or Guanciale in pieces and fry in a dry pan until crispy.
- Drain, reserve the fat, and allow to solidify. This will be later worked into the sauce.
- Pit the cherries and remove the stems.
- Slowly melt the sugar to create a caramel, and add the cherries and the star anise. Allow to caramelise for 5 minutes.
- Deglaze with the red wine and balsamic vinegar and reduce to a light syrup. Strain.
- Meanwhile, reduce the chicken fond to one third. When reduced, stir in a few tablespoons of the cherry syrup.
- When ready to serve, whisk in the congealed bacon fat.
Serving suggestions:
- As a sauce for meat, poultry or game dishes, e.g. with brined suckling pork roast or wild duck.
- Finish the sauce further by adding pickled cherries just before serving.
- Delicious in combination with beetroot and foie gras.