One way I have been keeping meals from tasting too monotonous: changing up the dressing/sauce on top.

Latest obsession: dressings made with bacon grease

I simply cook bacon (I usually do the oven method) and store the grease in a jar. When it comes time to make a new dressing, I heat it up and add some. Trust me…it adds such a depth of flavor and a comforting, savory touch to healthier meals.

I also love that this recipe has all the bacon flavor, without using actual bacon. We devoured the bacon earlier in the week for breakfast. Gosh, it feels so good to not let that precious bacon grease go to waste!

Sweet and Savory Bacon Vinaigrette

YOU WILL NEED:

• 2 tablespoons bacon grease
• 2 cloves minced garlic (I use the frozen Dorot cubes; add a 3rd cube if you are a garlic lover)
• 3 tablespoons maple syrup
• 3 tablespoons dijon mustard
• 4 tablespoons apple cider vinegar
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt

TO MAKE:

1. Start by heating the bacon grease in a pan over medium heat
2. Add in the garlic and cook for 1-2 minutes, stirring well
3. Add in the maple syrup, mustard, vinegar, S&P
4. Allow to come to a quick boil, then reduce heat to a simmer. 
5. Once cooled, transfer to a mason jar. 

This dressing keeps for a week or so in the fridge; simply give it a quick zap in the microwave or run the jar under hot water to reheat before using. 

Sweet and Savory Bacon Vinaigrette

Recipe by Kate

Ingredients

• 2 tablespoons bacon grease

• 2 cloves minced garlic (I use the frozen Dorot cubes; add a 3rd cube if you are a garlic lover)

• 3 tablespoons maple syrup

• 3 tablespoons dijon mustard

• 4 tablespoons apple cider vinegar

• 1/2 teaspoon black pepper

• 1 teaspoon kosher salt

Directions

• Start by heating the bacon grease in a pan over medium heat
• Add in the garlic and cook for 1-2 minutes, stirring well
• Add in the maple syrup, mustard, vinegar, S&P
• Allow to come to a quick boil, then reduce heat to a simmer. 
• Once cooled, transfer to a mason jar. 

Notes

• This dressing keeps for a week or so in the fridge; simply give it a quick zap in the microwave or run the jar under hot water to reheat before using.

Other posts you may like:

Slaw: balsamic, pecan, feta edition Quinoa Salad (with Veggies & Vinaigrette) Meredith’s Tortellini Salad Homemade Sesame Ginger Dressing