Brian’s Hot Bacon Dressing
- 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.
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:
• 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.