Photo: Johnny Autry; Styling: Mary Clayton Carl
Total Time
10 Mins
Yield
Serves 8 (serving size: 1 tablespoon)

Taste and Texture: Salty, smoky, and tart. Thin-bodied, with chunks of bacon crumbles and chopped shallots. Try with: Main-dish green salad with shredded rotisserie chicken; grilled or roasted chicken or trout; seared scallops; steamed or sautéed green beans or asparagus; roasted Brussels sprouts.

How to Make It

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon. Add crumbled bacon and shallots to pan; cook for 1 minute, stirring frequently. Remove from heat, and stir in vinegar and next 3 ingredients (through sugar). Gradually add olive oil to the vinegar mixture, stirring constantly with a whisk.

Chef's Notes

Tips: Add the oil slowly, drop by drop at first, stirring constantly with a whisk to get an emulsion. Mustard is an emulsifier and helps stabilize the blend.

You May Like

Ratings & Reviews

MissModel's Review

icancookthat
January 12, 2013
N/A

nagaapie's Review

marybeth123
December 05, 2012
N/A

marybeth123's Review

nagaapie
July 15, 2012
This is outstanding! I made it with Pancetta and stirred it into Orzo with a bit of lightly wilted Frisee and topped with seared scallops. Very versatile. I will make this again and again.

icancookthat's Review

MissModel
April 16, 2012
Wow. What have my taste buds been missing? This was the perfect accompaniment to grilled striped bass and garlic mashed potatoes. I loved it! Check out my post with step by step photos at: http://www.icancookthat.org/2012/04/grilled-striped-bass-with-bacon.html