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.
4 slices center-cut bacon
2 tablespoons chopped shallots
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
3 tablespoons olive oil
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.
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.
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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
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