Hot Bacon Dressing
This hot bacon dressing recipe is a tangy, smoky bacon vinaigrette made with bacon drippings, Dijon mustard, and apple cider vinegar—perfect for spinach salads.
If you’ve never had a hot bacon dressing poured over fresh greens, this is your sign to fix that immediately. This hot bacon dressing recipe is smoky, tangy, a little sweet, and completely transforms even the most ordinary salad dressing situation into something unforgettable.
Think of it as a classic bacon vinaigrette—but better. This hot bacon vinaigrette is made with real bacon drippings, a balanced vinegar mixture, and plenty of crispy bacon stirred right back in.
Recipe at a glance
- A bold, tangy flavor with a rich, savory flavor from bacon
- Made with simple ingredients you can find at any grocery store
- Comes together quickly in a large skillet
- Turns any type of salad into a crave-worthy warm salad
- One of those homemade salad dressings you’ll keep coming back to
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Ingredients you will need
This isn’t just another dressing—it turns a simple salad into something you actually crave. To make hot bacon dressing, you will need:
See the recipe card for full information on ingredients and quantities.
- Bacon – Use 1 pound slices of thick-cut bacon or regular slices of bacon, chopped into small pieces. This gives you plenty of crumbled bacon and flavorful rendered bacon fat.
- Bacon drippings / bacon grease – You’ll use about ⅓ cup from the bottom of the pan after cooking the cooked bacon.
- Apple cider vinegar – The base of the dressing with that signature tang.
- White sugar – About 3 tablespoons to balance the acidity.
- Dijon mustard – Adds depth and helps create that smooth warm vinaigrette texture.
- Red onion or shallot – Perfect for a hot bacon dressing red onion variation.
- Kosher salt and black pepper – Essential for balance.
Substitutions and variations
- Swap apple cider vinegar with red wine vinegar or white wine vinegar for a slightly different tangy flavor.
- Replace white sugar with maple syrup or honey for a deeper, richer sweetness.
- Use red onion for a sharper bite or shallots for a milder flavor; add fresh garlic or garlic powder for extra depth.
- Dijon mustard is best, but yellow or whole grain mustard works in a pinch.
- Stick with bacon drippings, or replace part of the bacon grease with olive oil for a lighter dressing.
How to make hot bacon dressing
Step 1: Start by adding the chopped bacon to a large skillet over medium heat (or medium-high heat if you want it to cook a bit faster). Cook until the bacon is golden and crispy bacon forms.
Step 2: Use a slotted spoon to transfer the bacon to a plate lined with a paper towel. Set aside.
Step 3: Carefully measure out about ⅓ cup bacon drippings (or bacon grease) from the bottom of the pan, discarding any excess. Add the shallots or onion and cook for 1–2 minutes until softened.
Step 4: Pour in apple cider vinegar and whisk in sugar and Dijon mustard.
Step 5: Season with kosher salt and black pepper. Let the hot dressing simmer gently over low heat until everything is well combined.
Step 6: Return the crumbled bacon to the skillet and stir to combine. Serve immediately as a warm dressing.
Tips for Success
- Cook bacon evenly by keeping pieces similar in size
- Don’t use all the rendered bacon fat—stick to about ⅓ cup for balance
- Keep the heat at medium heat or lower once the dressing is combined to avoid a harsh taste
- Want it smoother? Blend briefly with an immersion blender (optional)
- A splash of olive oil can mellow the acidity if needed
Serving Suggestions
This delicious warm bacon dressing is best served warm over:
- Grilled shrimp and spinach salad
- Roasted carrots, brussels sprouts, or roasted okra
- Spinach pear salad
- Black and blue steak salad
Just pour it into a salad bowl and toss gently so the heat slightly wilts the greens into a perfect warm salad.
Storage instructions
Store any leftover warm bacon vinaigrette in an airtight container or glass jar in the refrigerator for up to 3 days. It will solidify as the bacon drippings cool, so reheat gently over low heat until it becomes pourable again. Stir well before serving.
Hot bacon dressing FAQ’s
Yes! Store any leftover dressing in an airtight container or glass jar in the refrigerator.
Warm gently in a small saucepan or even a small skillet over low heat until it becomes pourable again.
Absolutely—just scale everything down and use a small skillet.
Tried This Recipe? Let Me Know!
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If you made hot bacon dressing, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Hot Bacon Dressing
Ingredients
- 1 pound bacon chopped
- ⅓ cup bacon drippings from cooking
- ⅓ cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1 ½ tablespoons Dijon mustard
- 1 small shallot or ¼ cup finely diced onion
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels.
- Reserve about ⅓ cup of bacon drippings in the skillet.
- Add the shallots or onion and cook for 1–2 minutes until softened.
- Stir in the vinegar, sugar, and Dijon mustard. Whisk until smooth.
- Add the salt and pepper. Adjust to taste.
- Simmer until the dressing has thickened slightly.
- Return the bacon to skillet and stir to combine.
- Serve hot over spinach or greens and toss to wilt.
Notes
- Cook the bacon until truly crispy so it holds up in the dressing and adds texture.
- Measure the bacon drippings—using too much can make the dressing feel greasy.
- Keep the heat at medium to low once you add the vinegar to avoid a harsh taste.
- Taste and adjust the balance of sweet and tangy before serving.
- Chop the bacon into small pieces so it distributes evenly throughout the salad.
- This dressing is best served warm, right after it’s made.
I’ve tested a few variations of this recipe, but I always come back to this version. Using a full pound of bacon gives you plenty of crispy bits in every bite, and keeping the drippings measured prevents it from feeling too greasy. What I love most is how the warm dressing lightly wilts the greens, especially in a simple spinach salad with hard-boiled eggs and red onion.