Dinners · 3 min read
Bennigan's Hot Bacon Dressing (Copycat)
Recreate Bennigan's famous hot bacon dressing at home! This warm, savory dressing transforms any salad with bacon grease and honey sweetness.
★ 5.0 (1)
Bennigan's Hot Bacon Dressing starts with the one thing most cooks toss: bacon grease. Save it from your next breakfast and you're halfway to this warm, savory-sweet dressing that turns a simple spinach salad into something special. The honey and red wine vinegar balance the smoky fat, while a touch of Tabasco adds a gentle kick. It's the kind of copycat recipe that tastes just like the restaurant version, and it comes together in about 15 minutes.
Why You’ll Love This Homemade Bacon Dressing
- It uses bacon grease you'd otherwise throw away, so it's practically free.
- The sweet-tangy balance from honey and red wine vinegar makes it a standout on any salad.
- You can make it ahead and reheat it in minutes, so it's ready when you need it.
Key Ingredients for Authentic Bennigan’s Salad Dressing
- Bacon grease is the foundation, giving the dressing its smoky, savory depth. If you don't have saved grease, cook 4-5 slices of bacon and use the rendered fat, straining out any solids.
- Red onion adds a sharp bite that mellows as it sautés in the bacon fat. You can substitute yellow or white onion, but red gives a subtle sweetness and a hint of color.
- Honey provides the sweetness that balances the vinegar's tang. Choose a mild honey so it doesn't overpower the other flavors.
Kitchen Tools for Making This Hot Bacon Dressing
- Saucepan for sautéing the onions and simmering the dressing
- Mixing bowl and wire whisk for combining the wet ingredients
- Airtight container for storing the finished dressing
- Double boiler for gentle reheating
Tips for Making the Best Copycat Bennigan’s Dressing
- Sauté the onions until they're golden brown, not just translucent, to bring out their natural sweetness.
- Whisk the cornstarch into the liquid mixture before adding it to the pan to avoid lumps.
- Let the dressing come to a full boil while stirring; that's what activates the cornstarch and thickens it.
- If the dressing thickens too much after refrigeration, whisk in a splash of water when reheating.
Variations to Try with This Bacon Grease Dressing
- Add crumbled cooked bacon to the finished dressing for extra texture and smoky flavor.
- Swap the red wine vinegar for apple cider vinegar for a fruitier tang.
- Increase the Tabasco or add a pinch of cayenne for more heat.
- Use olive oil or butter instead of bacon grease for a lighter, non-pork version, though you'll lose the smoky depth.
What to Serve with This Spinach Salad Dressing
- Drizzle over a spinach salad with sliced red onion, crumbled bacon, and hard-boiled eggs.
- Use as a warm dressing for roasted Brussels sprouts or green beans.
- Serve alongside grilled chicken or pork chops as a savory-sweet glaze.
- Pair with a crusty baguette to soak up every last drop.
How to Store Leftover Hot Bacon Dressing
Store the dressing in an airtight container in the refrigerator for up to a week. The bacon fat will solidify when chilled, so let it come to room temperature or reheat gently before using. If it separates, give it a good whisk after reheating.
Best Ways to Reheat This Bacon Dressing
To reheat, place the dressing in a double boiler over simmering water, stirring occasionally until it's warm and pourable. Avoid direct high heat, which can cause the dressing to separate or scorch. If it's too thick after chilling, whisk in a teaspoon of water at a time until it reaches the right consistency.
Source recipe: Bennigan’s Hot Bacon Dressing (Copycat) (SnapChef ID 67fcc94c-92f1-4fdf-bf73-afdd891b43e7). Nutrition is estimated per serving.
Ingredients
Directions
- Place the water, honey, red wine vinegar, and Dijon mustard in a mixing bowl. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk until smooth.
- Place the bacon grease in a saucepan over medium-high heat. Add the onions and sauté until golden brown. Add the honey vinegar mixture and continue stirring until the mixture thickens and comes to a boil. Remove from heat.
- Refrigerate in an airtight container until needed. Use a double boiler to reheat.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use regular bacon instead of bacon grease?
Yes, cook 4-5 slices of bacon and use the rendered fat. Strain it to remove any solids. The flavor will be the same, and you can crumble the cooked bacon to add to the dressing or salad.
What can I substitute for red wine vinegar?
Apple cider vinegar or white wine vinegar work well in this recipe. Use the same amount, but note that the flavor will shift slightly. Apple cider vinegar adds a fruitier note, while white wine vinegar is milder.
Why does my dressing separate when I reheat it?
The dressing can separate if heated too quickly or at too high a temperature. Use a double boiler and stir gently. The cornstarch should keep it emulsified if you reheat slowly. If it does separate, whisk it vigorously to bring it back together.
Can I freeze this dressing?
Freezing is not recommended. The bacon fat can separate and the texture may become grainy when thawed. It's best to make it fresh and store it in the refrigerator for up to a week.
