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Bacon Balsamic Vinaigrette
Makes 3/4 Cup
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 tbls Bacon Drippings
tbls Balsamic Vinegar (the good stuff)
½ cup Red Wine Vinegar
1 med Shallot
2 tsp Brown Sugar (packed)
1 tsp Dijon Mustard
½ tsp Kosher Salt

Over medium heat place bacon drippings in a skillet.  Add finely chopped shallot to hot bacon drippings (about 250º-300º) and saute until translucent.

Add remaining ingredients and whisk until slightly thickened and creamy.

Transfer to a small, closeable container (to prevent mixing with other flavors in the fridge) and refrigerate until congealed*.

Serve hot "on the side" or drizzle warm over entree.

* Bacon can be finely chopped, refrigerated separately**, and added to the vinaigrette just before serving.

** DO NOT include 'bacon bits' in with dressing while stored.  They will soften and eventually break down into mush.

Easily scaled - just multiply ingredients.


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