Warm Bacon and Shallot Vinaigrette Recipe
Drizzle this fail-safe bacon-shallot vinaigrette over steak, pork tenderloin, or roast chicken, and you've taken an easy meal to new heights.
Photo: Andrew Purcell
Makes about 1 cup
Ingredients
Total time: 30 minutes
In a large saucepan, cook bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
Using a slotted spoon, transfer bacon to a small bowl, leaving drippings in pan. Add shallots and sauté until tender, about 2 minutes. Add vinegar and simmer until reduced by half, about 5 minutes. Add sherry and simmer until reduced by half, about 8 minutes.
Remove pan from heat and stir in oil. Add thyme leaves and reserved bacon.
Season to taste with salt and ground black pepper. Serve warm.
Ingredients
- 4 slices bacon (about 4 ounces), cut into 1/2-inch pieces
- 1/2 cup chopped shallots (from about 2 shallots)
- 1/2 cup sherry vinegar
- 3/4 cup dry sherry
- 1/4 cup extra-virgin olive oil
- 2 tsp. fresh thyme leaves
- Kosher salt
- Ground black pepper
Total time: 30 minutes
In a large saucepan, cook bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
Using a slotted spoon, transfer bacon to a small bowl, leaving drippings in pan. Add shallots and sauté until tender, about 2 minutes. Add vinegar and simmer until reduced by half, about 5 minutes. Add sherry and simmer until reduced by half, about 8 minutes.
Remove pan from heat and stir in oil. Add thyme leaves and reserved bacon.
Season to taste with salt and ground black pepper. Serve warm.
NEXT STORY
