If you like that perfect blend of salty, savory, sweet and tangy, you are going to love our Molasses Bacon Vinaigrette. Make it thick and chunky (like ours), or thin it down to your preference.
This easy warm salad dressing is perfect over tossed greens and fresh crunchy vegetables. Or try it drizzled over roasted asparagus or brussel sprouts.
We made ours with local sorghum molasses and hickory smoked bacon. Once you try it, you will be hooked.
Molasses Bacon Vinaigrette
I love big flavors. I always have.
This Molasses Bacon Vinaigrette recipe is no different. First, we start with one of my favorite ingredients of all time. Hickory smoked bacon. Bacon is the base of this delicious dressing.
First, dice four slices of bacon into small pieces and cook until brown and crisp. Spoon out the cooked bacon pieces and set aside for later.
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Save all of those yummy browned bacon drippings. Don’t even think about tossing them out.
Whisk spicy brown mustard and fresh minced garlic into the bacon grease. Keep your whisk moving constantly. You want the mustard, garlic and drippings to meld together until smooth. You don’t want the mixture to burn, so reduce the temperature if needed.
Add a little cider vinegar and water to thin the mixture. This also deglazes the pan and gets all of those delicious brown bits off the bottom of the pan. You want all of that flavor in this bacon vinaigrette.
Then whisk in your thick, sweet and sultry molasses. That’s right, I said Sultry Molasses. We used two tablespoons, but you can decrease or increase that amount to your preference.
Sorghum Molasses (or Sorghum syrup) is made from the juice of the sorghum plant. Sorghum molasses has a distinctively different taste than traditional molasses, which is a by product of sugar cane. It is hard to describe the difference, but sorghum has a “twang” to it for lack of a better word.
Add black pepper and a pinch or two of salt to taste. (Don’t get carried away with the salt…we are about to add all of that savory bacon back to the vinaigrette.)
Stir in the cooked bacon and serve warm. (You can leave the bacon out if you prefer your dressing smooth.) If the mixture thickens up, you can reheat it. To thin it down, you can add more vinegar, water, and even olive oil.
Personally I like it as it thickens and clings to the salty hickory bacon.
Molasses Bacon Vinaigrette gives a nice tangy – salty bite to a big salad of mixed greens, tomatoes, radishes and green onions. We also love this vinaigrette recipe on fresh lettuce wraps.
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Molasses Bacon Vinaigrette
This savory + tangy bacon vinaigrette is a mouthwatering topping for your tossed greens and fresh veggies.
- 4 slices bacon diced
- reserved bacon drippings
- 2 tablespoons spicy brown mustard
- 1 clove garlic finely minced
- 1/4 cup cider vinegar
- 2 tablespoons water
- 2 tablespoons sorghum molasses
- 1/4 teaspoon black pepper
- 1 pinch salt
Cook diced bacon in a skillet over medium high heat. Stir and cook until browned. Spoon the bacon into a bowl and set aside.
Reduce heat to medium. Whisk the mustard and garlic into the bacon drippings. Stir constantly until smooth.
Whisk in the cider vinegar. Reduce heat to low and add the molasses. Whisk until smooth.
Add the pepper and reserved bacon pieces if desired. Add salt to taste.
Serve warm. Thin with additional water, vinegar or oil if desired.