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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Comments

  1. says

    Kristen,

    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.

    • says

      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.

  2. Jennifer says

    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?

  3. Charlotte says

    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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