There's something incredibly magical about this Hot Bacon Dressing recipe. The moment it drizzles over your salad greens, you know you're not just eating a salad! Delightful. It's the kind of dressing that transforms the simplest plate of greens into a symphony of flavors and textures, warm and cozy, yet refreshing all at once.
You may have first encountered a warm bacon vinaigrette drizzled over a classic spinach salad at a high-end restaurant. Guess what? You can recreate it right in your kitchen—and it's easier than you think.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
8 Reasons to Love This Recipe
Looking for reasons to try this hot bacon dressing? Here are eight to get you started:
- It's a hot bacon dressing. Hot bacon! Yes!
- Unique salad dressing with an incredible taste.
- Easy to follow instructions to recreate in your own kitchen.
- Uses straightforward ingredients found in most kitchens.
- Zero carb dressing, enjoy without any worry.
- It is super economical to use rendered bacon fat.
- Kids love eating salads with this dressing. It’s bacon!
- Perfectly balanced with salt, fat, and acids.
The Inspiration Behind The Recipe
About a decade ago, long before I became a permanent fixture in the French landscape, I was vacationing in the land of wine and cheese. Dining at a brasserie, I discovered something utterly delightful—a frisée salad drenched in a hot bacon vinaigrette, adorned with massive thick-cut bacon bits and crowned by a perfectly poached egg.
The experience was, in a word, magical. I was so enamored by the dish that I bought a brasserie cookbook to replicate that warm bacon vinaigrette. Since then, this easy hot bacon dressing has transported me back to that quaint brasserie with each mouthful.
Fast-forward to last night as I was taking pictures of this warm bacon dressing recipe for this post. My mouth was watering as I was drizzling this amazing dressing—perfected over years of tinkering—over a decidedly American-style salad.
The romaine lettuce provided the crisp backbone, while cherry tomatoes, crumbled hard-boiled eggs, and a scattering of blue cheese crumbles added layers of flavor and texture. The result? Absolutely outstanding. Let's move on to the other goodness this recipe deserves.
Is The Hot Bacon Salad Dressing Low-Carb Or Keto?
Now, you might wonder if this sumptuous hot bacon dressing fits into a low-carb or keto lifestyle. The answer is a resounding yes! This recipe has zero net carbs per serving!
Unlike many store-bought dressings that contain hidden sugars and carbs, this homemade version is both low-carb and keto-friendly. It's made with simple, clean ingredients—most notably, the rendered bacon fat that's naturally low in carbs.
So, not only do you get a rich-flavor dressing, but you also get one that aligns with your dietary goals. It's like having your cake and eating it, too, but in this case, it's having your simple salad and savoring every delicious, guilt-free bite.
If you want to dig into the details of "Is Bacon Low Carb?", the article put up by the certified nutritionist at I'd Rather Be A Chef is going to help you!
The Ingredients
For this hot bacon dressing, every element does more than make an appearance—they set the stage for the final act to steal the show.
Rendered bacon fat: This isn't just cooking oil; it's liquid gold. Capturing the essence of cooked bacon in its purest form, this fat adds depth, richness, and a touch of smokiness that you can't get from anything else. And remember, we get this glorious substance (sometimes called bacon grease or bacon drippings) from our post on making fantastic bacon bits (crumbles).
Apple cider vinegar: To cut through the richness of the bacon fat, you need something tangy. That's where apple cider vinegar comes in. It provides that critical zing that makes the dressing come alive. You can substitute with red wine vinegar or even white wine vinegar, but I like apple cider the best.
Dijon mustard: Ah, the French touch. Dijon brings a smooth, sophisticated sharpness that melds seamlessly with the other ingredients.
Garlic: A classic for a reason. Just a little garlic gives our dressing that aromatic kick that takes it to the next level. I use garlic powder rather than fresh garlic. For some reason, it just works better for this recipe.
Salt and black pepper: Essential for highlighting all the other flavors. Sometimes, the basics are the crucial part. DO NOT USE SEA SALT! The residual water could make it pop in the warm bacon grease!
Optional add-ins: If you want to add a touch of sweetness without the carbs, consider a keto-friendly sweetener. Or perhaps a dash of smoked paprika for an extra layer of smokiness.
Each ingredient contributes its unique qualities to make a salad dressing that's comforting yet surprisingly sophisticated. So, gather your ingredients, and let's make some magic happen!
How to Make Rendered Bacon Fat (Bacon Grease or Bacon Drippings)
Making your own rendered bacon fat is a simple process that adds immense flavor to various recipes, including our star of the show—warm bacon vinaigrette. Start by taking slices of bacon and chopping them into small pieces. The smaller the better, as they'll render out more fat.
Place a large skillet on the stovetop and set it to medium-high heat. Add your chopped bacon into the skillet and begin cooking. As the bacon cooks, it releases its fat, turning it into a liquid form. Keep an eye on it; the process is quick.
Once the bacon is crispy and you see a decent amount of liquid fat in the skillet, reduce the heat to low. This will stop the cooking process and allow the bacon bits to settle to the bottom of the pan, making it easier to separate the solid bits from the liquid fat.
Using a fine-mesh sieve or a slotted spoon, carefully strain out the bacon bits, reserving the rendered fat. Store the rendered bacon fat in a separate container for future use. And be sure to visit my amazing bacon bits recipe for an easy way to kick up the flavor from outstanding to unbelievable!
Hot Bacon Dressing Ingredient List
Here is the list of ingredients you'll need to make bacon grease salad dressing:
- ½ cup rendered bacon fat (warm)
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon granulated garlic
- salt and pepper (to taste)
- optional: a pinch of red pepper flakes (for a little heat)
Ingredient Substitutions
Looking to switch things up a bit? Here are some simple alternatives you can use in your old -fashioned hot bacon dressing:
- Rendered bacon fat: This is a hot bacon dressing, and the rendered bacon fat is the only way to get that bacon flavor in there, but if you need a substitution, you could use duck fat as a close second.
- Apple cider vinegar: You could use red or white wine vinegar. Avoid balsamic or rice wine vinegar.
- Dijon mustard: Use a stone ground, whole grain, or spicy brown mustard. Do not use yellow mustard as it has a strange flavor with this recipe.
- Granulated garlic: If you like the punch of fresh garlic, you can use about ½ teaspoon of fresh garlic. It will tone down its flavor in the hot rendered bacon fat.
Additional Ingredients
Looking to add even more flavor to your hot bacon dressing? Here are some tasty additions that pair perfectly with the main ingredients:
- Cheese: Add some grated parmesan cheese to the dressing after it has been made. If you add it while the rendered bacon fat is hot, it will turn gummy.
- Anchovy paste: Yes, this is a wonderful additional ingredient. I use an amount about the size of a pencil eraser from the tube, as anchovy is not one of my favorite flavors. But this really gives it a delicious umami flavor profile. So good.
- Lemon zest: When the dressing has been made, add in some lemon zest. It really pops the flavors by offering a counterbalancing point to the fats.
- Fresh herbs: When the dressing is done, add some chives or fresh parsley. Mince it so the leaves don’t wilt in the warm dressing.
Note: These ingredients are optional, you can use them as per your liking.
Cooking Tools Required
Here is the list of tools you'll need to make bacon grease dressing:
- Medium-sized pan
- Whisk
- Blender or immersion blender (optional)
How to Make Hot Bacon Dressing: Complete Cooking Guide
If this is your first time making this dressing, rest assured that it is a straightforward process. The key is heat control. Start by heating your small saucepan or skillet over medium heat, and add in your rendered bacon fat. You'll want this fat to be just between warm and hot... but nowhere near smoking; the aim is to have the bacon drippings fully liquefied.
Meanwhile, in a medium bowl, whisk together the rest of the ingredients, including the apple cider vinegar, Dijon mustard, garlic, and any optional add-ins you desire. This is your vinegar mix, which will give your dressing its tangy kick.
Once your bacon fat is warm/hot, reduce the skillet to low heat, allowing the bacon drippings to cool slightly. This is crucial because adding the vinegar mix to hot fat can cause it to splatter if the heat is too high. Slowly add the vinegar to the hot fat, whisking continuously to emulsify the ingredients into a harmonious blend. Taste and adjust the seasoning with salt and pepper as needed.
The result is a warm bacon vinaigrette that pays homage to the one that inspired it at my French brasserie but also fits perfectly within a low-carb or keto diet. So grab those ingredients and make a new comfort food.
Cooking Method
- Simmering
Preparation Steps
- Gather all the tools and ingredients to make hot bacon dressing.
- Render bacon fat.
Cooking Instructions
- Melt the fat first: Add the rendered bacon fat to the pan over medium-high heat. Heat to a liquid state and turn heat to low.
- Flavor up: Add the apple cider vinegar, Dijon mustard, and garlic of choice. Whisk vigorously to combine, being careful with the hot fat.
- Season: Taste and adjust the seasoning. Sprinkle in salt (sparingly) and pepper.
- Bring to a boil: Now that the dressing is formed, turn the heat to high to burn off some of the vinegar.
- Optional flavoring: If adding red pepper flakes, do so as the dressing is cooling. Otherwise, it may overpower the flavors.
- Taste and tweak: Sample your creation. Adjust the seasoning and get ready to pour on the goodness.
- Optional: If you would like, add to a blender or immersion blend to emulsify fully.
Step 1: Add rendered bacon fat to a small skillet over medium heat.
Step 2: When the fat is warm but not hot, add the mustard & vinegar.
Step 3: Whisk vigorously but carefully to combine the dressing.
Step 4: Add the garlic powder to the bacon dressing. Whisk again.
Step 5: Taste and adjust the seasoning. Whisk to combine again.
Step 6: Bring the dressing to a boil to burn off vinegar. Yum!
💡 My Pro Tips
- Not Enough bacon fat? No worries! If you have about ¼ cup of rendered bacon fat, use a mild olive oil or MCT oil to increase it to the ½ cup quantity needed.
- No food processor? No problem. A whisk and a strong arm will work if you don't have a NutriBullet, blender, or food processor. Just make sure to whisk vigorously to help emulsify the dressing. If you have a form-fitting carafe for an immersion blender, you can give that a shot, too.
- Leveled-up ingredients: Feeling adventurous? This recipe loves more flavor. Add some grated parmesan, fresh herbs, a little lemon zest, or even a touch of anchovy paste for a rich, complex, umami flavor profile. Don't love Dijon mustard? No problem. Try some whole-grain or spicy brown mustard for different layers of flavor.
- If it solidifies: Bacon fat can solidify in the fridge. No worries! Just let it sit out at room temperature before using it. A quick shake or a warm water bath for the container will return it to its pourable glory. I keep my bacon vinaigrette in a glass jar with a lid. A quick run under warm water from the tap brings it back to its liquid state in about 30 seconds or less. I find blending again works best to emulsify.
- If it breaks: Put it in a blender with a touch more mustard. Pulse until it reforms.
- Mustard is IMPORTANT: A couple of notes on the mustard: Dijon is key. It has a high acidity and flavor profile. Also, if you add the mustard to the pan with the hot fat, it will look strange if you mix it. Don't worry about it; add the remaining ingredients.
- What if it separates? Don't sweat it if your hot bacon dressing starts to separate. It happens! The fat can sometimes split from the vinegar mix, especially if stored for a bit. To fix this, give it a vigorous whisk or shake in a jar. If you're dealing with a more stubborn separation, a quick buzz in a blender will bring it back together.
⏲️ Time-Saving Tips
- Save leftover rendered bacon fat by storing it in a jar in the fridge; it keeps well for a long time. If you need to cook bacon specifically for this recipe to obtain the rendered fat, allow an additional 15 to 20 minutes for cooking time.
- Prepare ingredients like apple cider vinegar and mustard ahead of time.
- Whisk vigorously to emulsify dressing quickly without a blender.
Dishes that Love This Hot Bacon Vinaigrette Dressing
Look, this dressing is a showstopper—there's no two ways about it. But it shines even more when it's paired with the right dishes. Here are some absolute winners that this dressing takes from zero to hero.
- French Frisée Salad: Ah, the French know their way around a salad, don't they? Drizzle this hot bacon dressing over a bowl of frisée lettuce adorned with those amazing bacon bits and a poached egg, and you're basically in a Parisian brasserie. Transportive is an understatement.
- French Green Beans (Haricots Verts): Think green beans are boring? Think again. A little splash of this dressing, and you've got yourself a side dish that's stealing the limelight.
- Brussels Sprouts: Brussels sprouts can be a love-'em-or-hate-them-kind of thing, but trust me—add some of this hot bacon dressing, and even the skeptics will be asking for seconds.
- Simple spinach salad: This dressing and baby spinach are a match made in culinary heaven. A handful of walnuts, a sprinkle of goat cheese, and you've got yourself a salad that's anything but basic.
- Iceberg lettuce or Romaine: Who said iceberg lettuce is only good for wedge salads? A pour of this hot bacon dressing is like you've elevated this crunchy green to gourmet status.
Bottom line: This hot bacon vinaigrette dressing isn't just versatile. It's transformative. It's the kind of dressing that makes any savory dish stand out.
Storage and Reheating Instructions
Storage Tips
This dressing is too good to waste, so if you have any leftovers, store them in an airtight container in the fridge. The bacon fat will cause the dressing to solidify a bit, but don't worry—that's totally normal. Follow the reheating tips above, and it'll be as good as new. Stored properly, it should last up to a week in the fridge.
Reheating Tips
So you've noticed the dressing starts to solidify when left to cool or stored in the fridge? Yep, that's the bacon fat doing its thing. To return your dressing to its liquid glory, gently reheat it over low heat on the stovetop, whisking occasionally.
Recipe Conclusion
Your journey to making the best old-fashioned Hot Bacon Dressing recipe is complete! With its robust flavors and a hint of spice, this dressing adds a gourmet flair to salads or as a dip for veggies. It's a surefire way to elevate any dish with its rich, umami profile.
Let's get cooking! Whisk together this delectable dressing, infusing your meals with homemade goodness and culinary creativity. Dive into the joy of flavor and indulge in the satisfaction of creating something truly special. Transform your everyday meals into extraordinary culinary experiences. Embrace the deliciousness and enjoy every bite!
If You Love This Hot Bacon Dressing, Try My Other Salad Dressing Recipes!
If this hot bacon dressing has you doing a happy dance, I have a couple more dressing recipes that will make your taste buds sing. Trust me, these aren't your run-of-the-mill bottled dressings; we're talking homemade magic here.
From classic vinaigrettes to creamy wonders, these dressings are must-tries that will level up your kitchen game. Why settle for store-bought when you can create something far more flavorful at home?
FAQs
No, bacon grease is low in carbs.
You can use bacon fat to enhance the flavor of dishes like salad dressings, sautés, or roasted vegetables.
Hot bacon dressing
Ingredients
- ½ cup rendered bacon fat warm
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon granulated garlic
- salt and pepper to taste
- optional: a pinch of red pepper flakes for a little heat
Instructions
Preparation Steps
- Gather all the tools and ingredients to make hot bacon dressing.
- Render bacon fat.
Cooking Instructions
- Melt the fat first: Add the rendered bacon fat to the pan over medium-high heat. Heat to a liquid state and turn heat to low.
- Flavor up: Add the apple cider vinegar, Dijon mustard, and garlic of choice. Whisk vigorously to combine, being careful with the hot fat.
- Season: Taste and adjust the seasoning. Sprinkle in salt (sparingly) and pepper.
- Bring to a boil: Now that the dressing is formed, turn the heat to high to burn off some of the vinegar.
- Optional flavoring: If adding red pepper flakes, do so as the dressing is cooling. Otherwise, it may overpower the flavors.
- Taste and tweak: Sample your creation. Adjust the seasoning and get ready to pour on the goodness.
- Optional: If you would like, add to a blender or immersion blend to emulsify fully.
Notes
- Not Enough Bacon Fat? No worries. If you have about ¼ cup of rendered bacon fat, use a mild olive or MCT oil to increase it to the ½ cup quantity needed.
- No Food Processor? No Problem. A whisk and a good arm will work if you don't have a NutriBullet, blender, or food processor. Just make sure to whisk vigorously to help emulsify the dressing. If you have a form-fitting carafe for an immersion blender, you can give that a shot, too.
- Leveled-Up Ingredients: Feeling adventurous? This recipe loves more flavor. Add some grated parmesan, fresh herbs, a little lemon zest, or even a touch of anchovy paste for a rich, complex, umami flavor profile. Don't love Dijon mustard? No problem. Try some whole-grain or spicy brown mustard for different layers of flavor.
- Storage: Store in an airtight container in the fridge for up to a week.
- If It Solidifies: Bacon fat can solidify in the fridge. No worries! Just let it sit out at room temperature before using it. A quick shake or a warm water bath for the container will return it to its pourable glory. I keep my bacon vinaigrette in a glass jar with a lid. A quick run under warm water from the tap brings it back to its liquid state in about 30 seconds or less. I find blending again works best to emulsify.
- If it Breaks: Put it in a blender with a touch more mustard. Pulse until it reforms.
- Mustard is IMPORTANT: A couple of notes on the mustard: Dijon is key. It has a high acidity and flavor profile. Also, if you add the mustard to the pan with the hot fat, it will look strange if you mix it. Don't worry about it; add the remaining ingredients.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Mehak Paaris says
Super delicious!