Warm sauces for fresh vegetables, make Thanksgiving, thankfully enjoyable, re-worked recipes from 1940's America

Here are some delicious, own made warm sauces for any cooked vegetables, particularly good with greens, beans and some grilled vegetable warm salads.
 These are tried and true and hail from 1940's USA.


Warm Bacon Vinaigrette

Serves 4

8 slices bacon, cook in dry skillet to render out the fat, and crisp the bacon.
remove the bacon and set aside to cool, then in the pan drippings saute
1 cup minced onions
2 cloves garlic smashed and minced
When tender, add
1/2 cup lemon juice ( juice of 2 lemons) or cider vinegar
pinch of paprika
 1/4 tsp black pepper 
1 tsp honey or 1/2 tsp sugar.
Remove from heat and mix well until the sugar melts/honey is mixed in well.

Either pour over the steamed vegetables or toss the steamed and drained vegetables in the sauce and serve immediately, garnish with crumbled bacon.

This is great on any green salad too

Chili Mustard Sauce
Serves 4

2tbsp olive oil

1/2 cup minced onion
2 cloves garlic smashed and minced
1tsp chili powder (or more if you prefer it spicier)
Heat oil in heavy bottomed skillet and add the onion, chili powder and garlic and saute for 5 mins on low heat, until onion is tender.
Remove from heat & Add
2 tbsp lemon juice
3tsp Worcestershire sauce
2 tsp prepared mustard
2tbsp ketchup
Mix well together and serve over cooked greens.

Warm Steak Sauce ( serves 2)

 ( this is using any bottled, spicy, steak sauce, HP, A1 & etc.)

1tbsp olive oil
2 tbsp bottled thick meat sauce
4tbsp double cream (or evaporated milk)
1/2 tsp smoked paprika
2 tsp sweet sherry

Heat the oil in a heavy bottomed skillet and on low heat add all the other ingredients, stir to combine, and serve warm, do not boil. 

This also goes well with eggs and omelette's.

Lemon Mustard Sauce (Serves 4)

1 cup cooking liquor from cooking the vegetables, bring to high simmer and reduce by half.
Set aside.
Meanwhile,
whisk together well in a small bowl:
2tsp dry mustard 
1 tsp honey or sugar
2tbsp melted butter
juice of 2 lemons and zest of 1 ( zest first then juice)
Salt & pepper to taste

Combine the lemon mix to the hot liquor and simmer to thicken then pour over the cooked vegetables.
This is great with any green beans.

"NEVER FAIL" HOLLANDAISE SAUCE

2 large egg yolks at room temp.
1/4 tsp sea salt
dash of cayenne pepper

Beat with a hand beater until light and lemony, 


1/2 cup melted unsalted butter
1 tbsp fresh lemon juice

then with beater working slowly drizzle in 3 tbsp melted butter.

When all is combined add the rest of the melted butter, alternating with the lemon juice,  while continuing to beat. ( if it separates add 1 tbsp boiling water then re-do the recipe using this as the base, so you will have double the finished sauce)  This sauce is great with anything.