Hot Bacon Dressing will take any salad up a notch! Made with bacon and everyday pantry ingredients, it’s salty, sweet, and delicious.
Salads don’t have to be boring! And, they aren’t just for folks who want to watch what they eat. Asian sesame quinoa salad, roasted butternut squash with cranberry vinaigrette, and Korean BBQ steak salad are the proof in the pudding. My latest creation? Homemade hot bacon salad dressing!
Why This Recipe Works
The first time I tasted hot bacon dressing, I was sold. I’ll admit I was initially a bit hesitant to try a warm salad dressing. But the combination of salt from the bacon and Dijon mustard, paired with the sweetness of the maple syrup and tang of the apple cider vinegar, was an incredible flavor combination.
My hot bacon dressing recipe doesn’t get much simpler. The most time-consuming part of it is cooking up the bacon and even that takes just about 10 minutes! I love pouring it over a simple bed of greens.
If you’ve ever wanted to put a unique spin on an otherwise boring salad, give this hot bacon salad dressing a try.
Ingredient Notes
- Bacon: The key to this hot bacon dressing recipe is, of course, good quality thick-cut bacon. Opt for your favorite brand, or consider picking some up from your local butcher.
- Apple Cider Vinegar: Many salad dressings include a splash of vinegar and this one is no different. I like using apple cider varieties as they’re a bit less acidic.
- Maple Syrup: The hints of sweetness you’ll find in this condiment come from maple syrup. Again, opt to use high-quality syrups and you can’t go wrong.
- Dijon Mustard: Just like vinegar, Dijon mustard is often found in the most delicious of dressings. It can be spicy depending on the brand, so use your preference!
How to Make Hot Bacon Dressing
- Cook the bacon. Place a large skillet over medium heat and add the bacon. Cook for 8-10 minutes, or until it becomes slightly crispy.
- Sauté the shallots. Pour ¼ cup of the bacon grease from the skillet into a small saucepan over medium heat. Add the shallots and cook for 2-3 minutes or until they soften.
- Add the other ingredients. Reduce the heat to low and add the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to the pan. Crumble the cooked bacon and then add it to the mixture. Allow it to simmer for 1-2 more minutes, or until the dressing begins to thicken.
- Serve. You can pour your dressing over your salad of choice almost immediately! It’s best enjoyed warm, but not hot, so allow it to cool slightly before using.
Storage and or Freezing Instructions
- Make-ahead instructions: As I mentioned above, this hot bacon salad dressing is best served warm. That said, you can cook the bacon 24 hours in advance. Just remember to reserve ¼ cup of the fat for the base of the dressing. You can refrigerate both (separately).
- Freezing instructions: I don’t recommend freezing this recipe. The texture and flavors could end up changing due to the extremely cold temperatures.
- Storage instructions: You can store any leftover hot bacon salad dressing in an airtight container in the fridge, where it will keep for up to 1 week. I swear by my Mason jars for these types of recipes. Simply reheat it in a saucepan over low heat when you want to serve it.
Recipe Notes and Tips
- Not just for salads. I also love using this recipe as a quick and easy sauce for potatoes, green beans, Brussels sprouts, and broccoli! It’s so versatile.
- Want a thicker dressing? Simply add a bit of cornstarch or flour! I like mine as is, but if you’re a fan of thick dressings, you can feel free to add your thickener of choice.
- Make it lighter. You can replace the bacon fat with olive oil if you don’t like the idea of using fat. Just be aware that it will taste a bit different!
FAQS
I love using this dressing on a simple bed of greens. I also like the idea of serving it over a spinach and strawberry salad for the ultimate sweet and savory combination! You can even use it on a cobb salad, or over steamed veggies. It goes well with basically anything that tastes good with bacon!
Almost! My hot bacon dressing recipe is quite similar to Pennsylvania Dutch hot bacon dressing. The biggest difference is that I don’t use onion or a thickener. I prefer mine with shallots and without any flour or cornstarch.
Related Recipes
If you enjoyed this easy recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Hot Bacon Dressing Recipe
Equipment
- Large Skillet
Ingredients
- 8 slices Thick Cut Bacon
- 1 small Shallot minced
- ¼ cup Apple Cider Vinegar
- 2 teaspoons Maple Syrup
- 1 teaspoon Dijon Mustard
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Place a large skillet over medium heat and add the bacon. Cook for 8-10 minutes, or until it becomes slightly crispy.
- Pour ¼ cup of the bacon grease from the skillet into a small saucepan over medium heat. Add the shallots and cook for 2-3 minutes or until they soften.
- Reduce the heat to low and add the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to the pan. Crumble the cooked bacon and then add it to the mixture. Allow it to simmer for 1-2 more minutes, or until the dressing begins to thicken.
- You can pour your dressing over your salad of choice almost immediately! It’s best enjoyed warm, but not hot, so allow it to cool slightly before using.
Notes
- Not just for salads. I also love using this hot bacon dressing recipe as a quick and easy sauce for potatoes, green beans, Brussels sprouts, and broccoli! It’s so versatile.
- Want a thicker dressing? Simply add a bit of cornstarch or flour! I like mine as is, but if you’re a fan of thick dressings, you can feel free to add your thickener of choice.
- Make it lighter. You can replace the bacon fat with olive oil if you don’t like the idea of using fat. Just be aware that it will taste a bit different!
Storage and or Freezing Instructions
- Make-ahead instructions: As I mentioned above, this hot bacon salad dressing is best served warm. That said, you can cook the bacon 24 hours in advance. Just remember to reserve ¼ cup of the fat for the base of the dressing. You can refrigerate both (separately).
- Freezing instructions: I don’t recommend freezing this recipe. The texture and flavors could end up changing due to the extremely cold temperatures.
- Storage instructions: You can store any leftover hot bacon salad dressing in an airtight container in the fridge, where it will keep for up to 1 week. I swear by my Mason jars for these types of recipes. Simply reheat it in a saucepan over low heat when you want to serve it.
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