I decided to try out a recipe I found when we made the Bennigan’s Broccoli Bites a few weeks ago. Especially when I saw that I had a skillet full of bacon grease from making BLT sandwiches. The idea of a hot bacon dressing intrigued me because I am getting bored with my usual salad dressings. Obviously I chose to ignore the fat content. Let’s not talk about that, okay?
The original recipe was found at Recipesource.com.
The recipe is pretty simple. Put your chopped onions in the bacon grease and let them caramelize.
Mix the water, honey and red wine vinegar.
Add your cornstarch and whisk it until it gets smooth.
The recipe mentioned something about the onions being black! I swear! It’s not like I wasn’t paying attention (as if). This is when you add the Dijon mustard, by the way. Just letting you know. See how simple?
Pour the mixture into the skillet. Continue stirring until it starts to boil.
I just stored mine in a canning jar because it’s handy, not because you have to can/process this.
I omitted the Tabasco sauce because a) the recipe said in some parts of the country they omit it and b) I didn’t have any in the house. All I know is that this made for a very good salad dressing. It’s obviously not something that should be eaten every day, but the taste was fabulous. But then again, bacon grease…how could it not be good?
- 2 ounces Bacon grease
- ¼ pound Red onion -- dice fine
- 2 cups Water
- ½ cup Honey
- ½ cup Red wine vinegar
- 2 tablespoons Dijon mustard
- 1½ tablespoons Cornstarch
- 1 tablespoon Tabasco
- Place the bacon grease in a saucepan over medium-high heat. Add the
- onions and saute until the onions start to blacken. While the onions
- are caramelizing, in a mixing bowl place the water, honey and red wine
- vinegar. Using a wire whisk, mix the ingredients well.
- Add the cornstarch and whisk well.
- After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula.
- Add the water, vinegar, pepper (sic.) honey and cornstarch to the
- mustard and onions and mix. Continue stirring until mix thickens and
- comes to a boil. Remove from heat and store in refrigerator until
- Note: To reheat use a double boiler. I put the tabasco on the
- ingredient list if you like it. In different parts of the country
- Bennigan’s omits this ingredient.
Seriously – “OUNCES” of bacon grease, a 1/4 “POUND” of chopped onion? What the hell happened to cups, and fractions thereof? Are you trying to suck up to Amanda? Seriously, though, it sounds yummy, and I’d only have to buy a few things. And love the “pig” cuisine.
I know, the measurements were kind of ridiculous – but I have that silly food scale and used it. But best you believe, I would be the first one bitching if Robyn made me do a recipe that involved measuring anything!
Sounds kind of like what my Grandma used to make for her wilted spinach salads.
EXACTLY! My family used dandelion weeds (Gross!)
Annnd…. I just bought bacon at the grocery store tonight. Pretty sure that I not only have every ingredient in the house but that I also will be eating a ridiculous amount of salad in order to have this dressing.
Where’s the stars? You need to get stars for bacon salad dressing. FIVE STARS FOR YOU!!!
I figured out how to turn the damn stars off. It was really pissing me off that it was in control of every single one of us. Nobody controls us, dammit!
I guess we’ll just have to write-out our stars like you did. I like it!!! 😉
OH my god that looks fabulous. Yum! Just hand me the jar and some lettuce leaves to dip.
******** I give you extra stars for this. 🙂
I never thought to do that with the lettuce leaves. Damn. I would have been snacking all day! 😉
And just an FYI, I believe Robyn did know how to turn off the stars since she’s the one that always writes up the recipes (for printing). It was right in there. She’s a sneaky one.
I confess, I never even looked to figure out how to turn them off!
I see how you are.
That looks delicious!!! I think I’ll call it bacon broth, instead of bacon grease…it sounds a lot healthier 😉
I think we need to make a glossary for people who just don’t “get it” – bacon broth it is!
Isn’t there a”national bacon month?” I want to get a bacon tattoo, roll around in bacon, name my next kid bacon,,, I LOVE BACON
Oh, this sounds great! I have never been able to replicate a salad dressing I once had, on wilted spinach-and this looks like it fits the bill perfectly!
I hope this is the one!
This looks like something I don’t dare make. I think I could use up that whole jar in a day! Sounds dee-vine!
Oh, I guess it would be ok to eat it all at once. I looked at the original recipe and it says it makes 1 serving. Yay!! (sorry for using up all the exclamation marks)
Residents of Goutville object to “Cuisine: Pig,” claiming they invented it first. (I rather miss the stars’ control over me…)
Where is the BACON? What is bacon dressing without bacon?
Your recipe looks yummy! You could put: red onion… yes, lots!
Looking forward to trying this!
The Bennigan’s I grew up with didn’t add the Tabasco or sauté the onions. The onions were white as well. I love Tabasco so I will try this version of the recipe. Steak and Ale, Bennigan’s, so many long gone now. Gosh, those were the days.