Hot bacon dressing

Ladle of hot bacon salad dressing drizzling over a sald

5 from 1 vote

This low carb and keto friendly Hot Bacon Dressing is more than a vinaigrette: it's a lifestyle upgrade. Drizzle, dip, or dunk—however you do it, get it on your plate and let the flavor fireworks begin. It's where savory, tangy, and a smidge of spicy come together in a dressing so good it'll make you rethink how salad is done. This dressing made with rendered bacon fat turns your leafy greens from blah to yum. One bite, and you'll be saying, "Where have you been all my life?"

Cook Time10

Total Time10

Course: Condiments & Sauces

Cuisine: American

Keyword: bacon vinaigrette, hot bacon dressing, warm bacon dressing

Servings: tablespoons

Calories: 90kcal

Author: Scott G

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 1/4 cup of rendered bacon fat, use a mild olive or MCT oil to increase it to the 1/2 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