- 10g butter
- 100g smoked bacon, chopped
- 30g white onion, finely chopped
- 100ml white wine
- 100ml cream
- 1 gelatine leaf
- 100ml water
- Salt and pepper
smoked bacon foam
jon wellington
17th January 2012
smoked bacon foam
put the butter in a pan and sweat off the smoked bacon and onions.
Deglaze with white wine and red...
Ingredients
Method
put the butter in a pan and sweat off the smoked bacon and onions.
Deglaze with white wine and reduce completely.
Add the cream and water and simmer gently for 10 minutes so that the cream is infused with the smoked bacon flavour.
Dissolve the soaked gelatine leaf in the bacon cream
Whisk in the butter, saoson then foam with a Bamix
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
