Brian’s Hot Bacon Dressing

Brian’s Hot Bacon Dressing

Brian CampbellCamfam Cookery
How to make Hot Bacon Dressing as good as Grandma’s – but faster!
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Cook Time 15 minutes
Total Time 15 minutes
Course Salad, Sauces
Cuisine American
Servings 64
Calories 89 kcal


  • 2 lbs. Bacon Natural Cured No Nitrites
  • 2 Onions Medium Yellow or White
  • 3 Eggs Eggland’s Best preferred
  • 2 cup White Sugar
  • 2 cup Apple Cider Vinegar Heinz is best


  • Render 2 lbs. of bacon cut in roughly 2 inch pieces over medium heat. Cook low and slow until very crispy.
  • Remove bacon from pan leaving the bacon grease.
  • Sauté 2 sliced medium onions in bacon grease until soft and translucent.
  • Remove onions from pan leaving bacon grease.
  • Slowly and carefully drain bacon grease from pan into ramekin for later.
  • Using a blender, add 3 eggs and 2 cups of sugar in to blender and blend until smooth.
  • Slowly pour 2 cups of Apple Cider Vinegar into blender. Blend until smooth.
  • Pour mixture into the warm pan and bring to a boil for 2 minutes, stirring continually.
  • Return hot mixture to blender.
  • Add 1 cup of the sautéed onions into blender and chop until fine.
  • Add ½ of the bacon into blender and chop until course.
  • Add ¼ of the bacon into blender and chop until course.
  • Add remaining bacon and pulse the blender 3 times. This will give you a great mixture of bacon sizes in the dressing and improve the “bite” and texture.
  • Add 2 Tbsp of the saved bacon grease for additional flavor and smoothness.
  • Taste and make adjustments accordingly.


Make adjustments according to your taste. Often, I add another ¼ to ½ cup of Apple Cider Vinegar depending on how much sweetness the sautéed onions add to the dressing.
There have been times when I have added the remaining sautéed onions to bring the sweetness up.
Should make around 4 Pints or ½ gallon.
Use on –  Serve it Hot, Warm, or Cold on fresh spinach, mixed salad, shredded cabbage as a slaw dressing, diced hot potatoes for German Potato salad, or mashed potatoes for German Mashed Potato salad. The options are endless.

IF YOU WANT IT THICKER – Use 6 egg yolks and no whites.


Serving: 2TbspCalories: 89kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 9mgSodium: 95mgPotassium: 41mgFiber: 0.3gSugar: 6gVitamin A: 6IUVitamin C: 0.3mgVitamin D: 0.1µgVitamin E: 0.1mgCalcium: 6mgIron: 0.1mgZinc: 0.2mg
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