Menu Enter a recipe name, ingredient, keyword...

Hot Bacon Dressing

By

My grandmother, Nana McNally, would serve this over lettuce or in the early spring as a dressing for dandelion greens or endive; garnished with a hard-boiled egg.

Google Ads
Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1/2 lb. Bacon
  • 2 Cups Water
  • 3/4 Cup Vinegar
  • 1 Cup Sugar
  • 1 Heaping Tbs. Prepared Mustard
  • 3 Eggs
  • 3-4 Tbs. Flour

Details

Preparation

Step 1

Fry, drain, and crumble bacon. Combine all remaining ingredients in a saucepan. Bring mixture to a boil. Lower heat stirring until mixture thickens. Remove from heat and stir in bacon pieces. Serve warm over greens. Garnish with hard-boiled egg.

You'll also love

Review this recipe

Pappardelle with Chicken Liver, Sage and Bacon Chicken Breast Stuffed with Spinach Blue Cheese and Bacon