• Lemon Basil Bacon Fat Vinaigrette

    Tangy lemon and fresh basil mingle together with bacon fat to make a surprisingly light dressing perfect for Frisee Salad with Eggs and Bacon or any other application. No bacon fat? Substitute olive oil instead.
    Lemon Basil Vinaigrette | stupideasypaleo.com

    Lemon Basil Bacon Fat Vinaigrette
    Serves: ¼ cup
    • Juice + zest of 1 lemon
    • 1 teaspoon brown mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 3 Tablespoons melted bacon fat (or olive oil)
    • 2 Tablespoons basil, chopped or cut as chiffonade
    1. Place the lemon juice and zest, brown mustard, salt and pepper in a medium-sized bowl. Whisk to combine.
    2. Slowly drizzle in the melted bacon fat (or olive oil) while continuously mixing to emulsify the fat.
    3. Stir in the fresh basil.

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    Lemon Basil Vinaigrette | stupideasypaleo.com

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    8 thoughts on “Lemon Basil Bacon Fat Vinaigrette

    1. Just made this for lunch… YUMMY! I poached the eggs rather than frying them, and I didn’t have fresh basil (husband forgot at the grocery store) so I put in a teaspoon of some pesto I had on hand.
      For the dressing I used 2 tablespoons of the bacon grease and one tablespoon EVOO. I had a large lemon, so I think it was heavy on the lemon juice (which I will reduce next time).
      Overall- my meal was WAY better than I expected it to be! delicious!!

      1. That’s such a creative substitute, Leah! Love it! Admittedly, I didn’t measure my lemon juice so it may have been a little low on the juice side of things (plus I tend to like sour things). That’s so good to hear…I appreciate that you took the time to write in :)

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