Warm Bacon Shallot Vinaigrette (Easy Homemade Bacon Salad Dressing)

Wooden serving board holding a partially filled glass pint jar with bacon shallot vinaigrette.

Warm Bacon Shallot Vinaigrette (Easy Homemade Bacon Salad Dressing)

Warm Bacon Shallot Vinaigrette (Easy Homemade Bacon Salad Dressing) A Warm Bacon Shallot Vinaigrette is one of those simple dressings that instantly makes almost anything taste better. Smoky bacon fat, sweet shallots, tangy vinegar, Dijon mustard, and a touch of honey come together in minutes to create a silky homemade vinaigrette that's perfect for salads, roasted vegetables, grilled meats, and grain bowls. Once you make it from scratch, you'll find yourself reaching for it all year long.

Course Condiment, Salad Dressing

Cuisine American

Keyword Homemade Bacon Salad Dressing, Warm Bacon Shallot Vinaigrette

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 90kcal

Ingredients

3 tablespoons reserved bacon fat (45 ml)
2 tablespoons extra virgin olive oil (30 ml)
3 tablespoons white balsamic vinegar (45 ml) or red wine vinegar
1 teaspoon Dijon mustard (5 g)
2 teaspoons honey (7 g)
1 tablespoon shallot (10 g) finely minced
Freshly cracked black pepper to taste
Kosher salt if needed

Instructions

Dissolve the honey. Add the white balsamic vinegar (or red wine vinegar) and honey to a small bowl or jar. Whisk until the honey has completely dissolved into the vinegar. If your honey is thick or crystallized, this step helps it blend smoothly into the vinaigrette.
3 tablespoons white balsamic vinegar, 2 teaspoons honey
Build the vinaigrette. Whisk in the Dijon mustard, minced shallot, warm melted bacon fat, and olive oil until the dressing is smooth and fully emulsified.
3 tablespoons reserved bacon fat, 1 teaspoon Dijon mustard, 1 tablespoon shallot, 2 tablespoons extra virgin olive oil
Season to taste. Add freshly cracked black pepper. Taste before adding kosher salt, as the bacon fat often provides enough seasoning on its own.
Freshly cracked black pepper, Kosher salt
Serve warm. Drizzle over salads, roasted vegetables, grilled potatoes, grilled chicken, or grain bowls while the vinaigrette is still warm. If it cools and thickens, gently warm it for a few seconds and whisk again before serving.

Notes

Yields about 1 cup (240 ml)

Nutrition