Bacon Cracklin’ Gravy

Name: Bacon Cracklin’ Gravy (Elevated)
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 8 oz Pancetta-cubed; 2 tbsp Butter-European style, unsalted; 2 tbsp All-purpose flour; 3 cups Chicken stock-homemade or high-quality low sodium; 1/4 cup Dry white wine; 1/4 cup Pancetta fat-reserved from cooking pancetta; 1/2 tsp Black pepper-freshly cracked; 1/4 tsp Nutmeg-freshly grated; 1 tbsp Black truffle oil; 1/4 tsp White pepper; 1 tsp Black truffle-finely shaved

⏱1h

👥4 servings

🔥500 cal

Hard

🍽️French

A luxurious gravy featuring crispy pancetta, a beurre manié, and the exquisite aroma of black truffle.

8 oz Pancetta-cubed

2 tbsp Butter-European style, unsalted

2 tbsp All-purpose flour

3 cups Chicken stock-homemade or high-quality low sodium

1/4 cup Dry white wine

See all 11 ingredients ↓

(0 reviews)

⏱1h

👥4 servings

🔥500 cal

Hard

🍽️French

A luxurious gravy featuring crispy pancetta, a beurre manié, and the exquisite aroma of black truffle.

#Pancetta #Gravy #Truffle #Luxury #Fine Dining

Instructions

Cook Pancetta in a large skillet over medium heat until crispy. Remove pancetta and set aside, reserving 1/4 cup of pancetta fat.
Crumble the cooked Pancetta and set aside.
In a separate bowl, prepare a Beurre Manié by kneading together softened Butter and All-purpose flour until a smooth paste forms.
In the same skillet, heat Pancetta fat over medium heat.
Deglaze the pan with Dry white wine, scraping up any browned bits from the bottom.
Add Chicken stock and bring to a simmer.
Whisk in the Beurre Manié, a little at a time, until the gravy thickens to your desired consistency.
Add Black pepper, Nutmeg, and White pepper.
Stir in the crumbled Pancetta and Black truffle oil.
Garnish with finely shaved Black truffle. Serve immediately.

Ingredients

8 oz 225 g Pancetta-cubed
2 tbsp 30 g Butter-European style, unsalted
2 tbsp 30 g All-purpose flour
3 cups 710 mL Chicken stock-homemade or high-quality low sodium
1/4 cup 60 mL Dry white wine
1/4 cup 60 mL Pancetta fat-reserved from cooking pancetta
1/2 tsp 2.5 mL Black pepper-freshly cracked
1/4 tsp 1.25 mL Nutmeg-freshly grated
1 tbsp 15 mL Black truffle oil
1/4 tsp 1.25 mL White pepper
1 tsp 5 mL Black truffle-finely shaved

Equipment

Large skillet
Whisk
Small bowl
Microplane (for nutmeg)
Measuring cups and spoons

Instructions

Cook Pancetta in a large skillet over medium heat until crispy. Remove pancetta and set aside, reserving 1/4 cup of pancetta fat.
Crumble the cooked Pancetta and set aside.
In a separate bowl, prepare a Beurre Manié by kneading together softened Butter and All-purpose flour until a smooth paste forms.
In the same skillet, heat Pancetta fat over medium heat.
Deglaze the pan with Dry white wine, scraping up any browned bits from the bottom.
Add Chicken stock and bring to a simmer.
Whisk in the Beurre Manié, a little at a time, until the gravy thickens to your desired consistency.
Add Black pepper, Nutmeg, and White pepper.
Stir in the crumbled Pancetta and Black truffle oil.
Garnish with finely shaved Black truffle. Serve immediately.

Nutrition per serving

Calories 500

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Bacon Cracklin’ Gravy

Bacon Cracklin’ Gravy

Ratings & Reviews

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