Two Good Fat-full Sauces

that are easy and delicious...

Hot Bacon Dressing

This is a family recipe, of Pennsylvania Dutch origin, traditionally served over dandelion greens. Yes, I mean the weed in your lawn! Dandelions are slightly bitter, and delicious. Substitute endive and escarole, or another sharp salad green. I've also used this over spinach and steamed broccoli. It's very flexible and could go over pretty much anything else you can think of.

1-2 tablespoons reserved bacon fat (I always save this- in keeps so well in refrigerator)
1 tablespoon honey (adaptation- this is traditionally sugar)*
1/4 cup apple cider vinegar*
2 hard boiled eggs, chopped (separate some of the yolk and put aside)
2 slices bacon, cooked and crumbled
2 green onions, chopped (optional)

In a pan over medium low heat, melt bacon fat. Add in honey, stir until melted through. Add in the vinegar, and about two teaspoon of the separated egg yolk. Whisk together until heated through and the egg yolk is broken up and thickens the dressing.**
Take off the heat, add in the eggs, bacon, and onions. Pour immediately over your salad and stir to wilt the greens. Serve while warm.

*- This is the ratio we like- add in the honey and vinegar to suit your own tastes.
**- The thickening is traditionally accomplished with flour. I omit this as it can clump if you're not careful. The egg yolk thickens well, and makes it free of gluten.

Blender Hollandaise

For slightly overworked (or just lazy like me) cooks, hollandiase can seem overwhelming. Try this, adapted from Fannie Farmer (one of my favorite cookbooks) made in the blender- so simple!

3 egg yolks
2 tablespoons boiling water (may be replaced with broth for additional flavor and nutrition)
1/2 pound of melted butter
1 1/2 tablespoons lemon juice*
salt and pepper to taste

Put the egg yolks in blender. Turn on to the lowest speed, and slowly add the water. Add in the butter, also very slowly. Mix until thick and lemon-colored. Add in the lemon juice and flavorings, pulsing lightly for only a few seconds. This will last in the refrigerator for about a week.
If reheating, place in a jar. Put jar in warm water, and stir sauce. Change water a few times until sauce is warmed through. I have also reheated this sauce in a bowl over hot water (as in a double boiler.)
If you have heated this sauce over straight heat and it separates (curdles), try adding a few drops of hot water and whisking quickly. As a last resort, you can try adding a bit more butter or egg yolk. The whisking quickly is what will really bring it back together.
*Again, you can play around with the amount of lemon juice to taste. Also, make a mock Bearnaise sauce by adding in some tarragon. You might also try some parsley, chives or other herbs, or try replacing the lemon juice with lime juice. This is a versatile sauce and can be changed around, and used on just about anything.

This post was inspired by Katie at Kitchen Stewardship- I am pleased to share this at this week's October Fest carnival- for her Fat-Full Fall. This is also shared at Fight Back Friday by FoodRenegade- check out the great ideas and recipes.