Makes about 1 cup

  • 4 slices bacon (about 4 ounces), cut into 1/2-inch pieces
  • 1/2 cup chopped shallots (from about 2 shallots)
  • 1/2 cup sherry vinegar
  • 3/4 cup dry sherry
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. fresh thyme leaves
  • Kosher salt
  • Ground black pepper
Total time: 30 minutes

In a large saucepan, cook bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes.

Using a slotted spoon, transfer bacon to a small bowl, leaving drippings in pan. Add shallots and sauté until tender, about 2 minutes. Add vinegar and simmer until reduced by half, about 5 minutes. Add sherry and simmer until reduced by half, about 8 minutes.

Remove pan from heat and stir in oil. Add thyme leaves and reserved bacon.

Season to taste with salt and ground black pepper. Serve warm.


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