| Smoked Bacon Butter Sauce
Cook the bacon in a small pan until the fat has rendered.
Place it on a paper towel to drain.
Put the shallots, chicken stock and wine into a small saucepan and simmer until almost dry.
Add the cream and start to whisk in the butter about an ounce at a time.
Allow the sauce to come back to a simmer after the final ounce of butter has been whisked in.
Remove from heat and continue to whisk for a moment longer.
Add the bacon and blitz the sauce with a hand blender.
Correct the seasoning and add lemon juice to taste.
Keep the sauce warm until ready to serve.
Any combination of chives, tarragon, parsley, chervil and coriander would be a welcome addition.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin 
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