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This hot bacon dressing leans into everything good about bacon. It is rich, savory, and just a little sweet with a tangy finish. Made while the bacon fat is still hot, it comes together quickly on the stovetop.
Spoon it over salads, roasted vegetables, or pasta for a classic, comforting dressing that’s best served warm.
Here’s Why This Hot Bacon Dressing Recipe Works
Built on bacon drippings: Real rendered fat is the foundation, giving this dressing its signature depth and richness.
Balanced tang and sweetness: White wine vinegar and a spoonful of sugar keep the fat in check.
Quick stovetop blend: The dressing comes together fast and you can blend it smooth with an immersion blender, or leave it chunky for more texture.
Make-ahead friendly: It keeps for a week in the fridge and reheats well.
Ingredient Notes
Bacon: Thick-cut works best for rendering plenty of fat and delivering deep, smoky flavor. Skip lean or pre-cooked slices, they won’t give you enough drippings. Need a foolproof method? Here’s how to cook bacon in the oven.
Bacon fat: This dressing is built on rendered bacon fat, not butter or oil. Measure ½ cup after cooking; save the rest for frying eggs or roasting vegetables.
White wine vinegar: Sharp but not harsh. The vinegar balances the fat and brings brightness. Apple cider vinegar works too.
Dijon mustard: Adds body and depth. Don’t substitute with yellow mustard, it’s too vinegary and flat.
Red onion: Finely chopped so it softens quickly. Shallots work too for a slightly milder bite.
Garlic: Just two cloves, quick-sautéed, no browning. You want fragrance, not bitterness.
Try spooning this dressing over roasted vegetables, like our Brussels sprouts with cranberries, for a bold, savory-sweet side.
Recipe Tips
Cook the bacon crisp: You want deep flavor and plenty of rendered fat.
Don’t brown the garlic: A quick 30 seconds is enough. Browning garlic turns it bitter fast.
Use a wide-mouth jar: A wide jar is easier for whisking and blending, and doubles as your storage container.
Blend while warm: It helps emulsify the dressing into a creamy pour.
Reheat gently: A quick microwave zap or a warm water bath is all it takes. Don’t simmer or it may break.
Serving suggestion: This dressing shines over wilted greens. Try it in our warm spinach salad with bacon dressing for the full classic.
Warm Bacon Salad Dressing
Hot bacon dressing isn’t just a throwback, it’s a flavor upgrade waiting to happen. Keep a jar ready and you’ll always have something warm and savory to spoon over greens, grains, or roasted vegetables.
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Hot Bacon Dressing
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Ingredients
- 8 slices thick-cut bacon, cut into ½-inch pieces
- ½ cup reserved bacon fat, from the cooked bacon
- ½ red onion, finely chopped (about ½ cup)
- 2 garlic cloves, minced
- ½ cup white wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place a small skillet over medium-high heat and fry the bacon until crisp, about 5 minutes. Use tongs or a slotted spoon to transfer the bacon to a paper towel–lined plate. Set aside for another use.
- Carefully pour the bacon fat into a heatproof measuring cup or jar. Measure out ½ cup and return it to the skillet. Set aside any extra fat for another use.
- Reduce the heat to medium, add the onion and garlic and cook for 30-45 seconds until the garlic is fragrant. Do not brown.
- Whisk together the vinegar, sugar, Dijon mustard, salt, and pepper. Pour the mixture into the skillet and cook over medium heat until hot and bubbling.
- Pour the hot dressing into a wide-mouth Mason jar or other heatproof container. Blend with an immersion blender until smooth and creamy, or leave it unblended for a chunkier texture.
- If desired, crumble a few pieces of crisp bacon and stir them into the dressing. Toss with salad greens, vegetables, or pasta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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