Saarland Bacon-Cream Sauce Course: SidesCuisine: German – SaarlandDifficulty: Easy
The key ingredient to many of the traditional peasant dishes of the Saarland is the rich bacon-cream sauce. Apply liberally to everything containing potato.
200g Fatty Bacon or Cured Pork Fat
200ml Beef Broth
200ml Heavy Whipping Cream
1 Large Onion
1 tsp Pepper
1/2 tsp Salt
Oil for Frying
- Dice the onions and bacon
- Fry off the onions until half-way dry, then add the bacon and fry until the liquid has evaporated from the pan
- Deglaze the pan with the cream and broth and let simmer for 5 minutes
- Remove the pan from the heat and add the remaining herbs and spices, let sit for an additional 5 minutes
- If desired, add a thickening agent such as cornstarch or starchy water (from boiled potatoes or pasta)
- Unlike gravy, this peasant sauce was traditionally a source of protein and was in many ways the highlight of the dish.
- Image Credits: Von Sol Octobris – Eigenes Werk, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=81868748
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The Saarland has a rich tradition of rich foods for its hard working people in the mines and mills of the Saar. Come explore the nuanced and French influenced cuisine of an under-explored region.