1/4 pound peppered bacon
1/4 cup shallots, diced
1 tablespoon chives, chopped
1/4 cup white wine
1/4 cup white wine vinegar
2 tablespoons heavy cream
1 cup cold butter, cut into
Salt and pepper, to taste
In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 tablespoon of bacon grease; drain any remaining grease from the pan.
Coarsely chop bacon; set aside.
Return 1 tablespoon of. bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat.
Reduce liquid to 2 tablespoons. Add cream and bring to a boil.
Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately.
Store sauce in refrigerator for up to three days. Reheat to serve. Makes 1 1/2 cups.