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Hot bacon vinaigrette

  • 220 g Bacon, roughly chopped
  • 25 g Neutral Oil
  • 80 g Onions, minced
  • 1/4 t Medium-Grain Salt
  • 2 Garlic Cloves, minced
  • 120 g Water
  • 60 g Apple Cider Vinegar
  • 60 g Red Wine Vinegar
  • 60 g Maple Syrup
  • 30 g Dijon Mustard
  • 1/2 t Black Peppercorns, ground
  • For Slurry
    • 1 t Cornstarch
    • 10 g Water, cold
  • For Seasoning
    • Medium-Grain Salt
    • Black Peppercorns, ground
  1. Fry bacon. Add bacon and oil to frying pan. Fry 15 minutes over medium heat until crispy. Strain bacon and infused oil into separate containers. Set aside.
  2. Sauté onion. Add onion and salt to frying pan. Sauté 5 minutes, stirring up fond, until softened. Mix and sauté garlic 60 seconds.
  3. Season. Combine vinegars, water, syrup, and dijon. Whisk into frying pan. Bring to simmer and reduce heat to low.
  4. Emulsify. Whisk in black pepper and slurry. Continue whisking 60 seconds until mixture has thickened. Slowly whisk in infused oil.
  5. Correct to taste with remaining bacon and seasonings.

  1. Mitzewich, John. "New Year's Day Spinach Salad with Hot Bacon Dressing - Good Luck with That!" 29 December 2011. ↩