Pennsylvania Dutch Hot Bacon Dressing

It goes without saying that when bacon is involved, we’re here for it. This goes for both savory dishes and sweet treats. Bacon is no stranger to the salad category, take the classic cob or wedge salad for example. We actually love a warm dressing on cool, crisp lettuce or on top of warm potatoes. But for your salad haters, then we strongly encourage introducing them to this “elixir” that we like to call Pennsylvania Dutch Hot Bacon Dressing.

A Pennsylvania Dutch hot bacon dressing is a classic, one of those fun retro recipes that have popped up again in our modern-day eating. Made from the drippings of cooked bacon, this rich and creamy dressing is going to elevate anything from salads to roasted potatoes. It starts with cooking a batch of bacon. The cooked bacon is removed while the fat renderings stay in the pan. The drippings will need to cool slightly before moving on to the next step.

To prevent the eggs from scrambling, the pan needs to cool down slightly. While the drippings cool, whisk three eggs with salt, pepper, apple cider vinegar, sugar and water in a glass measuring cup or bowl. Slowly pour the egg liquid into the bacon renderings, whisking as you go. Bring the liquid to a boil then reduce the heat to low and continue to whisk until the dressing thickens. Give the dressing a quick taste and add more salt or pepper to suit your liking. The end result is a luxuriously savory and rich dressing that will immediately fire up those salivary glands.

Now, you’re probably wondering why it’s called “Pennsylvania Dutch,” and at the very least it’s because this was once a popular recipe in that particular region and, as often happens with food, the recipe’s name became associated with a geographical location. Beyond that, we don’t ask too many questions because we’re too busy licking our plates clean. Whether it comes out for your special-occasion meals or just as a part of a weeknight dinner, a hot bacon dressing is going to make just about anything taste amazing.