For the sauce, dice the bacon or bacon etc. as small as possible and leave it out in the hot pan. The addition of oil depends on the fat content of the bacon. No oil is added to pure bacon (original recipe).
If the cubes start to get crispy or if they are lightly browned, sprinkle the flour over them and stir it. This flour binds the sauce (roux). Don`t let it turn brown though.
While stirring, add milk and bring it to a boil. How thick you want the sauce depends on your own taste. So that it doesn`t get too thin right away, add the milk in stages. If it has become too thin, you can thicken it with mixed flour. In general, the sauce will thicken after a while.
If you don`t want to make roux, you can just thicken the sauce with mixed flour, anything is possible.
Season to taste with a little salt and a little ground pepper. Try the sauce beforehand, you may not need to add seasoning as the bacon is usually very salty. Of course, freshly chopped parsley tastes very good with it.
Fresh potatoes taste great as a side dish, e.g., prepared as jacket potatoes and beetroot. If there are still potatoes from the previous day, they can be warmed up in the finished sauce. The potatoes taste very good warmed up in the sauce.
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