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Hot Bacon Dressing

As with most homemade salad dressings, Hot Bacon Dressing beats just about any dressing you’d find in your grocery store salad dressing aisle. It packs more flavor, uses healthier fats, and generally makes you feel like a world class chef when all you’ve done is a few simple steps.

Needless to say, I like making Hot Bacon Dressing for my family. It’s versatile, too. Sure, we use it as a salad dressing over greens, but we also use it as a dip for vegetables. We stir Hot Bacon Dressing into our tuna or egg salads to give them a little extra kick. We even use it to top steamed veggies like spinach or broccoli.

Go ahead. Get creative. You know your mouth is watering.

Now, if you’re into the traditional German version of this tasty salad dressing, I don’t think you’ll be too disappointed. This Hot Bacon Dressing isn’t as creamy as the versions made with hot water and cornstarch, but it has more fats. And, as we all know, Fat = Flavor. I also didn’t go for the super- sweet refined sugars, instead opting for some more natural options which can be easily reduced for those wanting to eat fewer carbs. All in all, I like this Hot Bacon Dressing better than the ones your German grandmother made. Hope you do, too!

Hot Bacon Dressing

The Players

The How-To

Cut bacon into 1/2 inch pieces using clean kitchen shears. Cook bacon in a large skillet over medium heat until evenly browned and crispy. Pour bacon and grease into a pint sized glass jar. Add remaining ingredients. Place the lid on the jar and shake until smooth. Makes about 1 1/2 cups. Serve the Hot Bacon Dressing warm. Enjoy!

Store leftovers in your refrigerator and gently reheat on the stove. (I find putting the jar of Hot Bacon Dressing in a warm water bath over the stove top for just a few minutes is usually sufficient.)

(photo by kightp)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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12 Responses to Hot Bacon Dressing
  1. paradisestate
    February 2, 2010 | 3:04 pm

    I LOVE #bacon!! If you do too you’ll enjoy Reading @foodrenegade Hot Bacon Dressing

    This comment was originally posted on Twitter

  2. Sarah
    February 2, 2010 | 3:30 pm

    That looks delicious! You can’t go wrong with bacon and I am always looking for new salad dressings to try!
    .-= Sarah´s last blog post …Menu – Week #2 =-.

  3. Sarah
    February 2, 2010 | 5:14 pm

    VERY Pennsylvania Dutch. I always love to see familiar recipes find their way around the ‘net. Thanks for sharing!
    .-= Sarah´s last blog post …If you recently won an auction for a 1989 Toyota Carina on TradeMe… =-.

  4. Lynne
    February 3, 2010 | 7:18 pm

    Any recommendations for amounts of stevia for an alternate sweetening. I can’t have ANY sugars during this theraputic diet I am on.

    • KristenM
      February 4, 2010 | 3:18 pm

      Lynne, I’m afraid you’ll just have to experiment and see. I use Stevia leaves sometimes, but mostly just to mildly sweeten my tea.

  5. Anna
    February 5, 2010 | 11:50 am


    Would you check the olive oil and cider vinegar amounts? I made this last night and it seems to me like the amounts of these ingredients might be mixed up. It was really, really tart and rather thin. I added another 1/4 cup olive oil and more maple syrup (more than I would have liked) to make it taste right to me.

    I served the dressing over kale ribbons (blanched in sea salt water and spun through the salad spinner), tossed with a big grated carrots (not blanched). It was delicious. Crispy (soaked and dried) pecans or walnuts would have been a good garnish, too.

    • KristenM
      February 5, 2010 | 12:12 pm

      Anna — Thanks for catching the slip up! I went ahead and fixed it in the post. Yes, the proper ratio for vinegar to oil ought to be somewhere around 1:3 (maybe 1:4) when making any homemade dressing. I hope not too many others suffered through it at that other ratio. Hoo boy! That must have been tart.

  6. Jennifer
    January 24, 2013 | 6:22 pm

    Kristen, would you mix the egg yolk with the vinegar and/or other ingredients before adding to the jar, or is the bacon grease relatively cool? It seems like it would curdle?

  7. Jessica Valliere via Facebook
    February 5, 2014 | 5:14 pm

    Spinach salad, for sure.

  8. Raine Irving Saunders via Facebook
    February 6, 2014 | 12:58 pm

    You had me at “hot”. :)

  9. Charlotte
    February 19, 2014 | 2:16 pm

    Thank you for this! It’s SO delicious. Even better than it sounded (and it sounded wonderful to me)! My kids always eat their salad plain, which is okay, but now and then I make dressings full of nourishing foods to try and get some good fats or probiotics in them. This is the first dressing that any of them liked at all — you can’t go wrong with bacon!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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