PA Dutch hot bacon dressing is a tangy-sweet salad dressing made with bacon drippings, vinegar, sugar, and flour, served warm over greens or potatoes. And if preferred, it can also be served cold with your favorite lettuce salad.
Cut the bacon into small pieces and fry until browned.
1/2 lb. bacon
Meanwhile, mix the sugar, flour, and salt.
1/2 c. sugar, 1 Tbsp. flour, 1 tsp. salt
Stir in the vinegar and egg. Then add the water and blend until smooth.
1/4 c. vinegar, 1 large egg (beaten), 1 1/4 c. water
Whisk the sugar and egg mixture into the fried bacon drippings and bring to a boil.
Cook the mixture over medium heat, stirring constantly, until it thickens,
Serve hot or cold over your favorite lettuce salad, spinach, dandelion greens, roasted or boiled potatoes, etc.
Allow the dressing to cool completely before storing it in an airtight container in the refrigerator. Keep refrigerated for up to 2 months. If desired, reheat before serving.
Notes
If desired, you can cook the whole pieces of bacon, then remove them before adding the remaining ingredients. When the dressing is cooked, crumble the bacon into the dressing.If you're using extra salty bacon, you may want to cut back on the amount of salt.*The bacon grease is included in the dressing.*Nutrition is approximate.