Hot Bacon Dressing
A warm, tangy, sweet vinaigrette made with real bacon fat, white wine vinegar, Dijon mustard, and red onion. Quickly cooked on the stovetop and blended until smooth, this dressing adds bold, savory flavor to greens, veggies, or pasta. Store leftovers in the fridge and reheat gently before serving.
Servings: 8 servings
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
Storage: Refrigerate leftover dressing in a covered container for 7 days.
Reheating: Warm gently in the microwave or place the jar in a bowl of hot water until heated through, don’t boil.
Equipment tip: Use a wide-mouth, 2-cup jar or pitcher for easy blending, pouring, and storing.
Serving suggestion: Best served warm over spinach salads, roasted vegetables, or cooked grains.
Nutrition
Serving: 1 serving | Calories: 302kcal | Carbohydrates: 5g | Protein: 5g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 428mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg
