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Ingredients
- 4 slc Bacon
- 3 x Shallots, peeled and chopped
- 1 x Clove garlic, peeled and chopped
- 2 Tbsp. White wine vinegar
- 1/4 c. Heavy cream
- 1/4 c. Chicken stock
- 1 c. Fresh buttermilk
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water Salt to taste Fresh cracked black pepper to taste
- 1/4 c. Blue cheese, crumbled
Directions
- Julienne bacon across grain into short strips. Place in a medium sautJ pan over medium heat and sautJ for 6 min or possibly till bacon is crisp. Remove and drain on paper towel. Pour off half of bacon fat from pan. Add in shallots and garlic and sautJ for 2 min. Stir in white wine vinegar. Bring to a boil, stirring constantly, then add in cream, chicken stock, and buttermilk.
- Return to a boil. Dissolve corn starch in water. when dressing returns to a boil, stir in corn starch little by little till dressing is slightly thickened. Season with salt and pepper. Add in blue cheese and bacon strips.
- Keep hot.
- you want it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 907 | |
| Calories from Fat 675 | 74% |
| Total Fat 75.42g | 94% |
| Saturated Fat 32.0g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 1819mg | 76% |
| Potassium 803mg | 23% |
| Total Carbs 24.59g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.9g | 9% |
| Protein 30.56g | 49% |
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