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Bacon Balsamic Vinaigrette
Makes 3/4 Cup
Alternative Ingredients are listed in Red
|1½||tbls||Balsamic Vinegar (the good stuff)|
|½||cup||Red Wine Vinegar|
|2||tsp||Brown Sugar (packed)|
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.