Okay, I’m getting to the point where I’m getting tired of writing about bacon the same way I would get tired of working with pasta if I was cooking at an Italian joint. I get bored easily and need to play, but this recipe is too good not to post and since I just made a batch the other day it’s still fresh in my mind. No, I will not write a cookbook on bacon so don’t ask.

The idea here is that we are making a simple vinaigrette which combines oil (in this case bacon fat) and Vinegar plus a binder to keep it all together. Now without getting all scientific on you, this is also called an emulsion. It’s when two things that don’t go well together (in chemical structure, not flavor) and more or less forced together. The binder helps to keep them together.

Since most of you will be making this at home and using it right away, you won’t need a food processor but you will need to ADD THE BACON FAT VERY SLOWLY WHILE WHISKING THE FUCK OUTTA IT. This way the mix will stay together.

Mise En Place

* 1 Lb of Bacon

* 3 cups of Balsamic Vinegar

* 1 tablespoon of Mustard ( Dijon or whole grain, save the yellow for hotdog’s)

* Large Mixing Bowl

* Smaller Mixing bowl

* Fry pan

* Whisk

* Strainer

MOP (Method of preparation)

Cook the bacon till crisp but not burnt and make sure you don’t cook it on high or the fat will burn. Strain fat from the Bacon into a small mixing bowl and set the Bacon to the side. Mix the Vinegar and Mustard in the large bowl and then SLOWLY ADD THE BACON FAT. Drizzle it in a little at a time and whisk it well if you want this to turn out.

Other Notes

This goes well with a Spinach Salad with a little red onion but the main thing to remember is the 3 to 1 ratio of Vinegar to Fat. You can make a ton of other types with various flavors, types of oil, etc with that basic ratio.

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