Hot Bacon Dressing is smoky and salty from the bacon, tangy, and has the perfect hint of sweet to balance everything out. This is my all-time favorite vinaigrette ever...in the history of all vinaigrettes. Because, bacon.
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Hot. Bacon. Dressing. Those words alone peak my interest. The flavors are what turn me from Team Creamy Dressing to Team Vinaigrette. It's great on your weekly tossed salad, amazing on roasted veggies, and can turn boiled potatoes into a warm potato salad.
Historically, this dressing is more of a springtime situation, but I love it anytime of year! It goes so well with so many things. I cannot wait for you to try it!
What You'll Need
- Thick Cut Bacon - I like a thick cut, very marbled bacon for this recipe. You'll want something with a high fat content because we need it
- Shallot or Red Onion - Sautéed and added to the dressing. It's magical because it gets cooked in the bacon fat first.
- Apple Cider Vinegar and Whole Grain Mustard - For great tang. The mustard also acts as a thickener.
- Maple Syrup or Honey - For just a touch of sweetness.
- Fresh Chives - For a little fresh, greenness and a subtle onion flavor.
- Granulated Garlic and Granulated Onion - More savoriness. I don't think I can cook without these two.
How To Make It
This Hot Bacon Dressing is super simple and that is just another one of a hundred reasons to make it. Here's the quick rundown. The specifics and details will live in the recipe card below.
Simply:
- Make the bacon. Chop the cook bacon and reserve the fat.
- Sauté the shallot.
- Mix the vinaigrette.
- Add the bacon back in.
Test the hot bacon dressing for salt and pepper. Add some if you would like. Try not to eat it before you serve it. For me, this takes great restraint.
Tips and Tricks
- If you don't have enough bacon fat for ⅓ cup, add avocado or extra virgin olive oil to reach that amount.
- Don't use a lean cut bacon. You need bacon with plenty of fat for this recipe.
Hot or Cold: That Is The Question
As the name implies, this Hot Bacon Dressing is meant to be served warm. Once it cools down, the bacon fat will solidify. This is the nature of the beast.
If the dressing has solidified, all you need to do is heat it up in the microwave for a few seconds or keep it warm using a double boiler. It takes very little heat to actually get it back to a dressing consistency.
Variations and Substitutions
- I like my version to be a bit chunky. If you like a smoother dressing, simply mince the bacon finer or use an immersion blender to break it down. You can't go wrong here. Just do what makes your heart happy.
- I also don't want my version of Hot Bacon Dressing to be super sweet. I like just a kiss of maple syrup to balance out the tang. If you want yours a little sweeter, add more maple. You could also use honey. And, I think hot honey would be amazing to add that touch of zing to the dressing.
- Make it spicy. I love a spicy salad dressing. Add some red chili flakes to add a kick!
Serving Ideas
This dressing would make a shoe taste good. It's obviously a wonderful salad dressing. A big tossed green salad, a spinach salad, or even over shaved Brussels sprouts would be top picks for me.
However, this dressing is also wonderful drizzled over roasted veggies. I love it over the top of roasted butternut squash, broccoli, and even asparagus. Toss this dressing with boiled potatoes to make a fun version of potato salad! The sky is the limit on what you can do with this recipe.
Frequently Asked Questions
Where did Hot Bacon Dressing come from?
Hot Bacon Dressing origins can be traced back to old Dutch and German recipes. More modern associations can be attributed to the Pennsylvania Dutch. There are lots of opinions on exact origins, but it matters not to me. This dressing is amazing and you should try it. End. Of. Story.
Is this recipe gluten and/or dairy-free?
Both! There is nothing in this recipe that would be of any issue to someone with these dietary concerns.
Storage Instructions
This dressing will stay good 3-4 days in an airtight container in the refrigerator.
I do not recommend freezing this recipe. Don't worry. There won't be any left to freeze once you try it.
Hot Bacon Dressing Recipe
Ingredients
- 12 oz thick cut bacon reserve ⅓ cup of the rendered bacon fat
- 1 shallot, minced or a small red onion
- 2 tablespoon apple cider vinegar
- 2 tablespoon fresh chives, minced
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- kosher salt and fresh ground pepper, to taste
Instructions
- Lay out bacon on a parchment paper lined baking sheet. Place into a COLD oven and turn the heat to 400°. Bake until bacon is crisp.
- Carefully, drain off the bacon fat into a glass measuring cup. You need ⅓ cup of the rendered bacon fat. Finely mince the crisped bacon and set aside.
- Sauté the minced shallot in a skillet until soft.
- In a mixing bowl add the remaining bacon renderings along with the shallot, apple cider vinegar, mustard, maple syrup, granulated onion and garlic. Mix together and check for salt levels. Add some if you would like, along with a pinch of fresh ground pepper.
- Stir in the minced bacon.
- Enjoy!
Notes
- This is not the recipe for lean cuts of bacon. We want at least ⅓ cup of rendered bacon fat, so I do suggest a thicker cut, fattier bacon.
- If you don't have ⅓ cup of bacon fat after cooking the bacon, add enough avocado or olive oil to make that amount.
Nutrition
If you guys make this Hot Bacon Dressing, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Hot Bacon Dressing recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Vivian C says
This amazing on a leafy green salad! Would also pair well with spinach, kale, and other cooked greens!