Lemon Basil Bacon Fat Vinaigrette is the perfect topper for a breakfast salad.
Tangy and fresh worlds collide with bacon fat to make a surprisingly light lemon basil vinaigrette perfect for Frisee Salad with Eggs and Bacon or any other application. No bacon fat? Substitute olive oil instead.
How to Make Vinaigrette
Think of vinaigrette as a super simple salad dressing.
You’ll need an acid like lemon juice or vinegar, an oil like olive oil, and some flavorings. In this recipe, instead of using olive oil, I used melted bacon fat leftover from baking my bacon in the oven.
To get the oil and other ingredients to mix, you can whisk the lemon juice with the mustard and flavorings. Then, slowly drizzle the melted bacon fat into the bowl while whisking. You can also do this process in a food processor or blender, though the basil will get very chopped up.
This Lemon Basil Bacon Fat Vinaigrette pairs really well with chicken, fish, and eggs so get creative!
Lemon Basil Bacon Fat Vinaigrette
Tangy and fresh worlds collide with bacon fat to make a surprisingly light and next level tasty lemon basil vinaigrette.
- 1 juice and zest of lemon
- 1 teaspoon brown mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tbsp melted bacon fat or olive oil
- 2 tbsp basil chopped or cut as chiffonade
- Place the lemon juice and zest, brown mustard, salt and pepper in a medium-sized bowl. Whisk to combine.
- Slowly drizzle in the melted bacon fat (or olive oil) while continuously mixing to emulsify the fat.
- Stir in the fresh basil.