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Standing Walrus

Bacon Hollandaise

This is an easy recipe for incorporating the flavor of bacon in your hollondaise. The Bacon Fat replaces butter, either all, or in part to add the additional flavor to a classic sauce.

Everything is better with bacon, so why not have it in a dipping sauce.

This makes a very rich Hollandaise Sauce that can be used on almost everything you'd normally make with it. I've just kicked it up a bunch with bacon.

. Be sure to cover with plastic that's touching the sauce to keep it from forming a skin on top. It's also perfectly OK to thin it down a bit with either milk or a citrus juice, then chill, and serve it as a sauce. While it's on the table, I would just walk by now and then and stir it up to blend in any skin that might form.

  • 2 Slices, Thick-sliced Bacon, minced
  • 1 Stick, Unsalted Butter
  • 4 Large, Egg Yolks
  • 1 Tablespoon, Lemon Juice
  • 1 Teaspoon, Butt Kickin' Blacken, Southwest Blend
  • 1 Tablespoon, Milk, or Heavy Whipping Cream, optional, if needed
  • 1 Tablespoon, Orange Juice, optional, if needed


1. Begin by slicing the bacon in half, then into 1/8" strips. Turn the bacon around and cut into 1/8" pieces. Place the bacon in a Teflon fry pan, on medium heat, and cook until the bits have rendered all of their fat. Be careful that you don't let the bacon burn.

2. While the bacon is cooking, place the butter into a small pot over medium heat and let the butter melt.

3. While both are cooking, place 4 egg yolks into a blender with the lemon juice, and blacken and blend until smooth.

4. When the bacon is done, add it and the bacon fat to the egg yolks and blend quickly until the bacon has been all chopped up. With the blender running, slowly pour the hot melted butter in. The hot butter and bacon fat will cook the eggs.

5. Serve hot or at least real warm. If you wish to store this, or prepare it ahead of time, be sure to place plastic wrap directly on the sauce, or it will develop a skin.

6. If you would like to serve this sauce as a rich dipping sauce, you'll probably want to thin it down with a little milk or orange juice.

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Creamy Bacon / Blacken Hollandaise Recipe Picture

Bacon Hollandaise

Butt Kickin' Blacken can be Hot or Not depending upon how much you use.



To store leftovers, place in a bowl with a piece of plastic wrap touching the sauce, then another one covering tje bowl.

To Re-heat:
The best way to re-heat this sauce is to place in a bowl, over a pot of simmer water. But, it can also be re-heated in a pot, by itself, over a very low flame. If you use this method, just be sure to stir it real often, or it'll burn.

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