Grandma Callie's Dandelion Dressing

Heat a large skillet over medium heat and cook the bacon until it reaches a crispy state. Take the cooked bacon out of the pan and place it on paper towels to drain excess moisture. Set aside 3 tablespoons of the rendered bacon fat in the skillet for later use.

In a separate, medium-sized bowl, combine eggs, sugar, salt, mayonnaise, and apple cider vinegar. Mix well until all the ingredients are fully incorporated. Place the bowl aside for now.

Reheat the reserved bacon fat in the skillet over medium heat. Gradually whisk in flour until it forms a smooth, even mixture. Cook the mixture constantly, stirring frequently, until it reaches a deep brown color, approximately 10 minutes.

Slowly pour in milk while continuously whisking the mixture to prevent lumps from forming. Bring the mixture to a boil, stirring constantly throughout the process.

Add a small amount of hot milk to the egg mixture and whisk vigorously until well combined. Carefully pour the egg mixture back into the skillet, stirring constantly to avoid any lumps or curdling. Add crumbled bacon and wilted dandelion greens to the skillet, stirring gently until the greens are heated through.