Pennsylvania Dutch Hot Bacon Dressing

"Serve this over greens; a great side dish for upcoming traditional holiday dinners, a Polish or German dinner or any meal."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
20mins
Ingredients:
9
Serves:
4-6
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ingredients

  • 3 slices bacon, crisp and chopped
  • 1 egg, well beaten
  • 1 12 tablespoons flour
  • 1 cup milk
  • 14 cup vinegar
  • 14 cup sugar
  • 12 teaspoon salt
  • salad greens (lettuce, endive, spinach or dandelion)
  • chopped onion (optional)
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directions

  • Cook bacon until crisp; remove and chop.
  • Add to greens.
  • Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
  • Serve over greens, and add a little bit of chopped onion to salad, if desired.

Questions & Replies

  1. My Mom made this quite often only she didn't use milk and didn't use salt because of the bacon, would using milk make it taste any different. always loved it.
     
  2. Do you think it would transport well, in a thermos or something?
     
  3. This may be an odd question but does it taste like egg at all? My husband will not touch anything that tastes like egg. No deviled eggs, the only mayo he will eat is Kraft because Hellman's tastes like egg! You get the picture. I know it has an egg in it and then you cook it in the bacon fat, so is it eggy at all?
     
  4. Is the vinegar white or apple cider?
     
  5. Can I make the Hot Bacon Salad Dressing ahead of time and reheat?
     
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Reviews

  1. I grew up on this stuff, too. I love this dressing. It is tangy and sweet and goes so well over ice cold lettuce or greens. Sometimes we'll put slice hard-cooked eggs in the greens as well, but the highlight of the salad is this dressing. My advice: make a double batch! :) Thanx for posting!
     
  2. When I was growing up this dish was a staple with holiday dinners and there were never any leftovers, we served the dressing over lettuce and we chopped our hard boiled eggs and added them to the dressing.
     
  3. My mom used to make something like this. It was what I thought was a gravy. She would mix it with the endive. Then she would boil potatoes, cut them into chunks, then put the chunks into a serving dish. We would take as many chunks as we wanted, flatten them on our plates, then the endive gravy was passed around to pour over our potatoes. I can't remember, but I think the endive was cooked also.
     
  4. Thanks so much my mom use to make this. Yum
     
  5. I even use it on potato salad (warm) macaroni or any pasta salad.
     
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Tweaks

  1. My Great Grand-mother Shank from the Catawissa, Pa. area, taught my Mother who in turn taught me the recipe. This was a Sunday dinner staple at our house. However, all we used was beaten egg, sugar, and cider vinegar, a pinch of salt, and a little water for tempering to the proper consistency after cooking. One tip! Let the cooked bacon and fat cool well before adding the egg mix, as it can curdle when it's mixed in if too hot. Then bring to a slow boil and cook a couple of minutes to cook the egg.
     

RECIPE SUBMITTED BY

Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.
 
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