Bacon Scallion Cream Sauce Recipe (2024)

I thought it was great, but needed a little brightening. Finished with a tablespoon of lemon juice and a splash of white wine and the scallions/pepper flavor were more distinct - perfect with the roasted head of cauliflower.

Use at least 1 tablespoon fat to 1 tablespoon flour to 1/2-to-1 cup liquid. Try this recipe as written for starters. You are "cooking" the flour in fat but too much fat makes greasy gravy. Flour in fat browns quick so stir constantly and have liquid at hand. Cream gravy is pale beige in color -- the flour is lightly "cooked."

My German immigrant father used to make this with the bacon, onions instead of scallions, and milk instead of stock and cream. (Basically a southern style bacon and onion white gravy). We put it on top of boiled or baked potatoes and had a side of a nice knockwurst.

This might be the gravy for a southern version of poutine, with the second slice of (center cut) bacon I used, from on hand.

I made this to serve with mashed potatoes & sauteed chicken livers - very nice (uptown liver and onions; gotta love that!). The next morning, the leftover sauce went on latkes, topped by a lovely runny fried egg. Again very nice -- this is an easy, delicious sauce that I think will turn just about anything into a satisfying and comforting meal. For example, wouldn't it be tasty with meatloaf, or a deli-roasted chicken?

What bread crumbs??

If you are using only bacon drippings, I would use 4T - maybe a little less (I learned that one should use equal parts fat and flour, but that's now how this recipe is written).

Grill scallions ahead of time, when you've got the charcoal grill going for something else.

Quick and easy. I found it quite salty (I did not use boullion cubes or slated stock). Left out the flour and left the cream thicken just by itself. Lavish use of pepper a must. A nice change.

Excellent on just about anything. I grilled some ground beef patties and covered them with this sauce for a quick weeknight meal.

I think this easy to achieve recipe sounds marvelous...I’ve been wondering what sauce could go with rare wild-caught tuna steaks I’m serving later this week ....I’m intending to be cheeky though, because one guest ( deah man!) can’t take anything ‘spicey’..so I’ll substitute whole pink peppercorns for the ground black pepper..it’ll look as good as it tastes!Thank you,Julia!

Greasy and disgusting

This recipe is pretty forgiving and it's great to have a use for any leftover heavy cream in my fridge. I didn't pay much attention to flour/fat ratio and it came out fine. I used it over chicken cutlets and it was very good! I can see using this with lots of different meals.

Great sauce for spontaneous week night dinner. I used what was on hand, no bacon or scallions.Sautéed a minced scallion with the butter. Heated the (turkey) broth first and drizzled in cream after broth was blended. It felt a bit chalky so I added a bit of Worcestershire sauce and 1-2 tbsp of white balsamic vinegar for acid. We grated some Parmesan and tossed it with turkey meatballs. Delicious!

This is delicious, perfect for putting a bland pork chop over the top. Oops, I added more bacon than called for. Oops, I also put it on the potatoes.

Add green peppercorns.

Used chopped roasted green chiles instead of scallions--delicious!

Add 2 cups of fresh sweet corn and chopped chives and serve over pasta!

I wondered what sort of cake the sauce was pictured on, and found Julia Moskin’s recipe for “oyster stuffing cake” was the answer. Found in NYT cooking app. Inspiring!

This sauce is absolutely amazing. I only had thinly sliced bacon, and used 2. Really great. It made a great steak - amazing.

Quick and easy. I found it quite salty (I did not use boullion cubes or slated stock). Left out the flour and left the cream thicken just by itself. Lavish use of pepper a must. A nice change.

I think this easy to achieve recipe sounds marvelous...I’ve been wondering what sauce could go with rare wild-caught tuna steaks I’m serving later this week ....I’m intending to be cheeky though, because one guest ( deah man!) can’t take anything ‘spicey’..so I’ll substitute whole pink peppercorns for the ground black pepper..it’ll look as good as it tastes!Thank you,Julia!

Grill scallions ahead of time, when you've got the charcoal grill going for something else.

I made this to serve with mashed potatoes & sauteed chicken livers - very nice (uptown liver and onions; gotta love that!). The next morning, the leftover sauce went on latkes, topped by a lovely runny fried egg. Again very nice -- this is an easy, delicious sauce that I think will turn just about anything into a satisfying and comforting meal. For example, wouldn't it be tasty with meatloaf, or a deli-roasted chicken?

Excellent on just about anything. I grilled some ground beef patties and covered them with this sauce for a quick weeknight meal.

I thought it was great, but needed a little brightening. Finished with a tablespoon of lemon juice and a splash of white wine and the scallions/pepper flavor were more distinct - perfect with the roasted head of cauliflower.