Hot Bacon Dressing Recipe

5 from 1 vote

Hot Bacon Dressing will take any salad up a notch! Made with bacon and everyday pantry ingredients, it’s salty, sweet, and delicious.

Prep Time5

Cook Time15

Total Time20

Course: Condiment

Cuisine: American

Servings: Servings

Calories: 159kcal

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.

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!

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.