Bacon & Heirloom Tomato Beurre Blanc

Makes 1½ cup

Ingredients

½ c dry white wine
2 T shallot, finely chopped
⅓ c heavy cream
¼ t salt
⅛ t white pepper
1 c unsalted butter, sliced, chilled
fresh lemon juice
2 strip bacon, cooked, drained, crumbled
½ c heirloom cherry tomatoes, quartered

Procedure

1. Combine wine & shallots in sauté pan. Bring to boil, reduce, simmer until syrup consistency.
2. Add heavy cream, reduce to sauce consistency, about ½ volume started with.
3. Medium low heat, slowly add butter pieces, whipping constantly.
4. Season to taste with salt, pepper & lemon juice. Add bacon & tomatoes. Serve warm.

The post Bacon & Heirloom Tomato Beurre Blanc is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

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