Hot Bacon Dressing

This homemade Hot Bacon Dressing recipe is made from rendered bacon fat, sugar, and vinegar. It's a little sweet, a little salty, and totally addictive over a bed of hearty greens.

Course Pantry

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings servings (1/4 cup each)

Calories 257kcal

Author Meggan Hill

Ingredients

16 ounces bacon finely chopped
Olive oil as needed (see note 1)
1/2 medium red onion minced (1 cup, see note 2)
1/2 cup granulated sugar or less to taste (see note 3)
1/2 cup white vinegar (see note 4)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

In a medium skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a bowl.
Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
Add onion, sugar, and vinegar. Cook until onion is softened, about 3 minutes. Remove from heat and season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper).
To serve, either toss the vinaigrette with greens and sprinkle with bacon, or stir the bacon into the dressing and toss with the salad. Both ways are tasty!

Video

Notes

Olive oil: If you don’t render enough fat from your bacon, just add olive oil until you reach ¼ cup.
Red onion: Minced shallot works too.
Sugar: This dressing is sweet. If you don’t like overly sweet dressings, feel free to start with 1 or 2 tablespoons of sugar and increase as you see fit.
Vinegar: I always use white vinegar, but cider vinegar, red wine vinegar, or white wine vinegar are also good.
Yield: This recipe makes 2 1/2 cups of dressing (approximately 1 1/2 cups vinaigrette + 1 cup chopped bacon).
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in a small skillet to 165 degrees.

Nutrition