Bacon Sauce

Finely chop the bacon (50 g), onion (30 g), carrot (30 g), and parsley (10 g). Have the bay leaf (1 g) and fresh thyme (1 g) ready.

Divide the butter (225 g) into portions: melt 125 g in a skillet and gently fry the bacon, onion, and carrot until softened.

Add the bay leaf, thyme, and dry red wine (900 g). Warm the sauce, then reduce it over low heat until it has decreased by about half, and strain it.

Mix the almond flour (12 g) with 50 g of the butter and stir it into the sauce. Add the remaining butter, stir until smooth, and heat for another 3 minutes.