Recipe by Lora
"Flavorful reduction sauce goes well with pork or steak!"
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unsalted butter (such as Kerrygold®, divided
pancetta bacon, diced
sweet onion, diced
1 (3 ounce) can
herbes de Provence
ground black pepper
I actually made this to liven up some leftover turkey I had for dinner. I knew that it wouldn't really be a match for what I had, but I needed it for something later on in the week. I did use a cabernet sauvignon rather than merlot, though I doubt it made a lot of difference in the recipe. I used my immersion blender to mix it, and as you can see from my photo, it left it a little chunky---just like I like it! This sauce gives a rich, deep flavor that I really think I would like on pasta with some Parmesan added to it. Thanks, Lora, for giving me ideas of what to do with extra pancetta when I have it on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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