Cherry sauce with bacon butter

An unusual sauce that sets the lightly tart-sweet flavour of the cherry against the hearty richness of marinated and salted bacon. Truly a component that inspires a creation.

Cherry sauce with bacon butter

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




Lardo di Collonata or Guanciale (Italian cheek bacon)



granulated sugar






star anise



red wine



balsamic vinegar



chicken fond

Preparation method

  • Cut the Lardo di Collonata or Guanciale in pieces and fry in a dry pan until crispy.
  • Drain, reserve the fat, and allow to solidify. This will be later worked into the sauce.
  • Take 30 cherries and cut them in half, keeping the stems on. Reserve the pits and use them for the pickled cherries.
  • Pit the remaining cherries and remove the stems. The cuttings and the unpitted cherries will be used in the sauce.
  • Slowly melt the sugar to create a caramel, and add the sliced cherries and the star anise. Allow to caramelise for 5 minutes.
  • Deglaze with the red wine and balsamic vinegar and reduce to a light syrup. Strain.
  • Meanwhile, reduce the chicken fond to one third. When reduced, stir in a few tablespoons of the cherry syrup.
  • When ready to serve, whisk in the congealed bacon fat.

Serving suggestions

  • As a sauce for meat, poultry or game dishes, e.g. with brined suckling pork roast or wild duck.

Previous page