After reading other reviews, I added a few things suggested by others such as white pepper and used the bacon fat to start my roux. I used shallots instead of leeks and I also added a clove of garlic. I also sauteed some spinach leaves with the bacon and added thyme (as suggested by someone), and salt to the sauce cause the sauce by itself was chalky as others said. The suace was extremely thick and I was going to add chicken broth, but I didn't have any, so I added water instead to loosen the sauce up. After all of my additions, the sauce was rather tasty. I used this sauce with lightly fried chicken breast over linguine. Very tasty. Thanks for giving us something to work with.
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After reading other reviews, I added a few things suggested by others such as white pepper and...