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This easy Hot Bacon Dressing is everything a homemade salad dressing should be, smoky, tangy, a little sweet, and loaded with bacon flavor. Made with crispy bacon, warm bacon drippings, apple cider vinegar, honey, and Dijon mustard, this Warm Bacon Dressing is especially delicious poured over a classic spinach salad. It comes together in one skillet and makes even a boring bowl of greens something worth getting excited about.
Table of Contents
- Kellie’s Note The Only Way To Salad
- Why You’ll Love My Hot Bacon Dressing
- Ingredients for Hot Bacon Dressing
- How to Make Hot Bacon Dressing
- Kellie’s Tips for the Best Warm Bacon Dressing
- What to Serve With Hot Bacon Dressing
- More Easy Salad Dressing Recipes
- Easy Hot Bacon Dressing Recipe
- Frequently Asked Questions
Kellie’s Note
The Only Way To Salad
We’re big bacon fans here and, lucky for us, I always keep a good stash of bacon in the freezer at all times. Aside from the usual bacon on Saturday mornings, we love to use it to elevate the flavors of our favorite recipes like a bacon wrapped meatloaf.
Since I’m not the biggest fan of salads, I love to add bacon to my greens anyway I can and that includes dousing them in this easy Hot Bacon Dressing. It’s tangy, sweet and rich with bacon flavor….and it’s ready in minutes.
My first encounter with Hot Bacon Vinaigrette was in the south on a simple spinach salad. The flavor is out of this world when drizzled over a pile of greens but it’s a classic on spinach salad with chopped egg and sliced mushrooms. It’s the perfect homemade salad dressing to put on ALL THE THINGS.
Why You’ll Love My Hot Bacon Dressing
- So much flavor. Smoky bacon, tangy vinegar, sweet honey, and Dijon mustard create the perfect balance.
- Easy to make. Everything comes together in one skillet using simple ingredients.
- Not just for salad. Drizzle it over spinach, green beans, Brussels sprouts, or roasted potatoes.
- Great for making ahead. Prep the dressing in advance, then warm it up when you’re ready to serve.
Ingredients for Hot Bacon Dressing
- Thick-Cut Bacon: The star of the recipe! You’ll use both the crispy bacon and the flavorful drippings to make the dressing.
- Shallots: Add a mild, slightly sweet onion flavor. Finely minced red onion is a good substitute.
- Apple Cider Vinegar: Gives the dressing its signature tangy flavor. Red wine vinegar or champagne vinegar also works.
- Honey: Balances the vinegar with a little sweetness. You can substitute maple syrup or brown sugar, although the flavor will change slightly.
- Dijon Mustard: Adds a little sharpness and helps bring the dressing together.
- Kosher Salt and Black Pepper: Season to taste after the dressing comes together.
How to Make Hot Bacon Dressing
This easy warm bacon dressing comes together in just one skillet!
- Cook the bacon. Fry the chopped bacon over medium heat until crispy. Remove it from the pan and reserve 1/4 cup of the drippings.
- Sauté the shallots. Cook the minced shallots in the reserved bacon fat until soft and translucent.
- Make the dressing. Whisk in the apple cider vinegar, honey, and Dijon mustard until the dressing is slightly thickened and creamy.
- Season and serve. Add salt and pepper to taste. Serve the dressing warm with the crispy bacon over your favorite salad.
Kellie’s Tips for the Best Warm Bacon Dressing
- Don’t rush the bacon. Cook it over medium heat so the fat has time to render without burning. Burned bacon drippings can make the dressing bitter.
- Measure the drippings. You’ll need 1/4 cup of rendered bacon fat for the dressing. If you come up a little short, add enough neutral oil to make up the difference.
- Keep the bacon crispy. For the best texture, store the cooked bacon separately and add it just before serving.
- Whisk until smooth. The dressing should look slightly thickened and creamy, but it will still be pourable.
- Serve it warm. Warm bacon dressing is at its best when freshly made. The heat softens hearty greens slightly and brings out all that smoky bacon flavor.
What to Serve With Hot Bacon Dressing
There’s a reason Hot Bacon Dressing for Spinach Salad is such a classic, but don’t stop there! This sweet and tangy dressing is delicious on so many different dishes.
- Spinach Salad: Toss with baby spinach, sliced mushrooms, red onion, and hard-boiled eggs for a classic combination.
- Green Beans: Drizzle over steamed or blanched green beans for an easy side dish.
- Roasted Brussels Sprouts: The tangy dressing balances their slightly bitter flavor.
- Warm Potato Salad: Toss with tender potatoes while they’re still warm for a delicious alternative to mayonnaise-based potato salad.
- Kale or Mixed Greens: Use it to dress heartier greens and add extra smoky flavor.
How to Store and Reheat Hot Bacon Dressing
- Storage: Allow the dressing to cool, then transfer it to an airtight container and refrigerate for up to 5 days. Store the crispy bacon separately so it doesn’t get soggy.
- Reheating: Warm the dressing in a small saucepan over low heat, stirring until smooth. You can also microwave it in 20-second intervals, stirring between each, until heated through. Add the crispy bacon just before serving.
- Freezing: I don’t recommend freezing this dressing. The bacon fat can separate as it cools and the texture may change after thawing.
- Make Ahead: You can prepare the dressing a few days in advance and refrigerate it until needed. Reheat gently and add the bacon right before serving for the best flavor and texture.
More Easy Salad Dressing Recipes
Homemade salad dressing is one of the easiest ways to make a simple salad taste amazing! If you love this warm bacon dressing, try my fresh and tangy Apple Cider Vinaigrette, creamy Blue Cheese Dressing, or classic Thousand Island Dressing. For something with a little kick, my Pineapple Jalapeño Dressing is always a favorite. And don’t miss my easy Avocado Ranch Dressing!
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Easy Hot Bacon Dressing Recipe
Equipment
- skillet
- chef's knife
- measuring spoons
Ingredients
- 8 pieces thick-sliced bacon, chopped
- 1 tablespoon minced shallots
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Measure and reserve 1/4 cup of the rendered bacon fat, discarding or saving any excess.
- Return the reserved bacon fat to the skillet over medium heat. Add the minced shallots and sauté until softened and translucent.
- Whisk in the apple cider vinegar, honey, and Dijon mustard. Continue whisking until the dressing is slightly thickened, creamy, and well combined.
- Remove from the heat and season with kosher salt and freshly ground black pepper to taste.
- Serve the dressing warm over your favorite salad, topping with the crispy bacon just before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What’s the difference between hot bacon dressing and warm bacon vinaigrette?
They’re often two names for the same type of dressing made with rendered bacon fat, vinegar, and a sweetener. Some traditional Pennsylvania Dutch hot bacon dressings are thickened with eggs or flour, but my version is a lighter, pourable vinaigrette made with honey and Dijon mustard.
Can I use leftover bacon grease to make hot bacon dressing?
Absolutely! You can use reserved bacon drippings instead of cooking fresh bacon, as long as they’ve been stored properly. You’ll need 1/4 cup of bacon fat for this recipe. Just warm the drippings in a skillet before adding the other ingredients. If you want the crispy bacon topping, you’ll need to cook some bacon separately.
Can I make hot bacon dressing ahead of time?
Yes! Make the dressing up to 5 days ahead and store it in an airtight container in the refrigerator. Keep the crispy bacon separate and reheat the dressing before serving.
Why did my hot bacon dressing separate?
Bacon fat naturally firms up when refrigerated, and the dressing may separate as it cools. Gently reheat it over low heat and whisk until it comes back together. Avoid boiling it aggressively.
Can I double this hot bacon dressing recipe?
Yes! Double all the ingredients, including the bacon drippings, vinegar, honey, and mustard. Use a skillet large enough to cook the bacon evenly, or cook it in batches. You may need a little extra time to cook the bacon.
Can I make hot bacon dressing without Dijon mustard?
You can omit the Dijon mustard if necessary, but the flavor and consistency will be slightly different. Dijon adds a little tang and helps the dressing come together. Whisk well before serving if you leave it out.
I enjoy spinach salad with hot bacon dressing, and this dressing is delicious. So easy to make!
Thank you so much!
I tried doubling the recipe and it definitely did not come out creamy. I even added some extra dijon and it was still very greasy. What am I doing wrong?
You’ll need to whisk it vigorously until it becomes emulsified, it takes a bit longer if you double the recipe.
Chef here, the authors directions don’t specify how to make a proper dressing. The simplest way to emulsify a dressing is to start with the Dijon and whisk oil into it until incorporated and thick. The next step would be to rotate between vinegar and oil as to not break the dressing. Gently stir in shallots and bacon after making the base dressing. I’d reserve the bacon fat for this but still use the pan that fried the bacon to sauté the shallots. If it breaks start over with fresh Dijon and oil. No disrespect to the author just wanted to help.
My recipe does work as instructed and has been simplified for the home cook but thank you for adding your tips. I always welcome helpful advice from my online community!
Old husband but new cook. My Mom used to make this when I was a kid. My family called it wilted lettuce. Made it tonight for my wife and we loved it. Thank for bringing back childhood memories.
You’re very welcome! This dressing is my favorite, too. I love to dip breadsticks in it!
Can I use white vinegar?
Yes, it will just have a much more pronounced vinegar flavor instead of the hint of sweetness.
It was very tasty and I will make again. It wasn’t however in anyway creamy. But the again, I have never had one that was.
So happy you liked it!
I’m guessing that it was referred to as “creamy” as opposed to being similar to ‘Honey Mustard dressing’ or ‘Oil & Vinegar dressing’ or maybe just meaning well-blended. I see your point, but I am not sure what word does describe it that doesn’t sound negative, like sticky or viscous. [My very favorite salad is spinach with hot bacon dressing.]
Most people get the word “creamy” instead of saying viscous or well combined. It’s a visual cue to whisk it until it looks creamy.
I had this dressing in a restaurant once and have been looking for the recipe ever since. Thank youi.
Thank you for your comment! We love this one.
How much is one serving (cups, tablespoons, etc)?
2 tablespoons = 1 serving
I just made this. Amazing! I have literally achieved salad nirvana! Thank you for this great recipe
You’re very welcome! I too, love salad nirvana. 🙂
I made this recipe pretty much to the instructions, and it was absolutely delicious. I was so excited, I forgot to add the salt and pepper, but really didn’t miss it. I also used red onions instead of shallots, to make the dressing and added two hard-boiled eggs, sliced to the recipe. Maybe I didn’t follow the recipe as close as I originally thought, lol. We used fresh spinach from the garden and it made two pretty good size salads, for me and my wife. The next time I am going to try adding strawberries instead of the hard boiled eggs to give it more of a citrus twist . So good!!
Thank you for your comment and for sharing your twist on our favorite dressing. I do love it with strawberries, too!