I love the smokiness the bacon lends to this mushroom gravy. There are a few ingredients that may be hard to find in your local grocery store, so feel free to substitute where needed. I like the flavor of rosemary with this sauce but if that is not your favorite herb, fresh thyme or flat-leaf parsley works nicely, too. This sauce is good enough to just eat on its own but at BB, I serve it with pork schnitzel.
Add the remaining
Add the pork stock and cook until reduced by half. Add the bacon stock and rosemary and cook until reduced by half and slightly thickened, about 15 minutes longer. Whisk in the cornstarch slurry and bring to a boil. Cook until thickened slightly, about 1 minute. Remove from the heat, remove and discard the rosemary stems, and whisk in the mustard. Season with salt and pepper to taste.
Serve hot or let cool completely and refrigerate, tightly covered, for up to 3 days.
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