Category Archives: Sauce


Sweet-and-Spicy Bacon

Ingredients* 1 1/2 tablespoons packed light brown sugar
* Rounded 1/4 teaspoon cayenne
* Rounded 1/4 teaspoon black pepper
* 1 lb thick-cut bacon (about 12 slices)

yield: Makes 6 servingstotal time: 45 min
It’s difficult to improve on the rich, smoky flavor of bacon, but we’ve done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.

Put oven rack in middle position and preheat oven to 350°F. Stir together brown sugar, cayenne, and black pepper in a small bowl.Arrange bacon slices in 1 layer (not overlapping) on rack of a large broiler pan. Bake 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.

Cooks’ note: If thick-cut bacon is not available, regular packaged bacon can be used but will need to be cooked in batches with slightly shorter cooking times.

I heard about this one from Grandma Sandy (she made it one time and it was delicious) and then found it on Epicurious

Hollandaise Sauce

This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised

Makes 1 1/2 cups

* 3 large egg yolks
* Juice of 1 lemon
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot


Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.