I bought some locally made ravioli stuffed with potato, leek and pancetta. In contemplating what sauce to make to go with them, I was struck by the idea to make a beurre blanc, but sub a portion of the butter with bacon grease.
Obviously, if you think of this like a baked potato stuffing, bacon is a great idea, and it would echo the pancetta. But is the bacon grease going to ruin the beurre blanc or make it delicious? I would probably only use 1 or 2 tablespoons of bacon grease, because I only want the bacony flavor without a greasy mouth feel.
Has anyone else ever done something similar? Is this taking "bacon makes everything better" too far?