Sunday, August 5, 2018
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
2 tbsp. dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tsp. sugar
5 tbsp. extra-virgin olive oil
2 tbsp. heavy cream
1 tbsp. finely chopped fresh dill
Whisk together dijon mustard, lemon juice, vinegar, and sugar in a medium bowl. While whisking, slowly drizzle in olive oil until smooth.
In a separate bowl, vigorously whisk heavy cream to stiff peaks. Gently fold the whipped cream and dill into the mustard sauce.
Used with Poached salmon... Very good.