Creamy Spinach and Bacon Sauce

Creamy Spinach and Bacon Sauce

Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat.

Serves 4

8 ounces (225 g) frozen chopped spinach, cooked and drained
1/2 cup (4.2 fl oz/125 ml) half-and-half
2 slices bacon, chopped2 cloves garlic, put through a garlic press
1/4 cup (2 fl oz/60 ml) chicken broth
2 teaspoon (.3 oz/10 ml) white vinegar
Salt and black pepper to taste
Pinch freshly ground nutmeg

  1. Put the cooked spinach and half-and-half in a blender and process until smooth.
  2. In a skillet over medium heat, cook the bacon until crispy; remove the bacon with a slotted spoon and reserve.
  3. Add the garlic and cook until fragrant and golden brown.
  4. Add 1/4 cup (2 fl oz/60 ml) chicken broth and the vinegar and stir.
  5. Stir in the spinach mixture; cook, stirring constantly, until it comes to a boil.
  6. Stir in the reserved bacon and season with salt and pepper. Reduce heat to low and cover until ready to serve