Hot Bacon Dressing
intro
Warm, smoky, tangy-sweet hot bacon dressing loaded with crispy bacon bits, ideal for tossing with spinach salads, roasted veggies, or warm potato sides.
Ingredients
Steps
Prep all measured ingredients
Gather and prep all components: cut bacon into 1cm (1/2 inch) pieces, finely dice yellow onion, mince garlic, and portion vinegar, sugar, mustard, salt, and pepper into small prep bowls to streamline cooking.
Crisp diced bacon pieces
Heat a 20cm (8 inch) heavy skillet over medium heat (175°C/350°F). Add diced bacon in a single even layer, cooking for 6-7 minutes, stirring occasionally with a silicone spatula, until fat is fully rendered and bacon is deep golden and crispy.
Sauté aromatic vegetables
Use a slotted spoon to transfer crispy bacon to a paper-towel lined plate to drain, leaving exactly 30ml (2 tbsp) of rendered bacon fat in the skillet. Reduce heat to medium-low (150°C/300°F), add diced onion, and cook 3 minutes until soft and translucent, then add garlic and cook 30 seconds more until fragrant, taking care not to burn the garlic.
Simmer dressing base
Whisk apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper into the skillet with cooked aromatics. Stir continuously over medium-low heat for 2 minutes until sugar fully dissolves and the mixture reaches a gentle, slow simmer.
Combine bacon with dressing
Return reserved crispy bacon bits to the skillet, stirring to coat evenly in the warm dressing. Simmer for 1 additional minute to let flavors meld, then turn off the stovetop heat. Stir in chopped fresh parsley if using.
Adjust seasoning and serve
Taste the warm dressing and adjust seasoning as needed: add a pinch more sugar to balance sharp vinegar tang, or a 5ml (1 tsp) splash more vinegar if too sweet. Serve immediately while warm, as it will thicken slightly as it cools.
Tips
2.For a thicker, more cohesive dressing, whisk a simple slurry of 1g (1/4 tsp) cornstarch and 15ml (1 tbsp) cold water into the simmering base until it reaches your preferred consistency.
3.Serve the dressing immediately while warm; it will thicken and solidify as it cools, so reheat gently over low heat if you prepare it ahead of serving.
OMG this hot bacon dressing is a total game changer! I threw it together last night for our weekly Sunday family dinner, tossed it with fresh spinach, hard-boiled eggs, and a little extra crumbled bacon, and even my super picky 10-year-old asked for seconds. The 15-minute cook time is no joke too—so easy to whip up even when I’m running late after my kid’s soccer practice. 10/10, will definitely be bringing this to our neighborhood potluck next weekend!
SO good! I’ve been buying store-bought hot bacon dressing for years and always thought it was fine, but this homemade version is next level. I meal prepped a big batch on Sunday to toss with lunch salads all week, and it held up way better than I expected. The only tiny swap I made was adding a pinch of smoked paprika for a little extra depth—chef’s kiss.
Made this last night to top wedge salads for our at-home date night, and my wife said it was better than the hot bacon dressing we get at our favorite local steakhouse! Super straightforward, no fancy hard-to-find ingredients needed, just that perfect tangy, salty, bacon-y punch you want. Pro tip: save a little extra bacon grease to fry up homemade croutons in while you make the dressing, total game changer.