• 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

    Preparation 2017-03-27T00:00:00+00:00
    Cook Time 2017-03-27T00:00:00+00:00
    Serves ¼ cup     adjust servings

    Ingredients

    • Juice + zest of 1 lemon
    • 1 teaspoon brown mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 3 Tablespoons melted bacon fat (or olive oil)
    • 2 Tablespoons basil, chopped or cut as chiffonade

    Instructions

    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.

    by

    Lemon Basil Bacon Fat Vinaigrette
    Serves: 1/4 cup
    Ingredients
    • Juice + zest of 1 lemon
    • 1 teaspoon brown mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 3 Tablespoons melted bacon fat (or olive oil)
    • 2 Tablespoons basil, chopped or cut as chiffonade
    Instructions
    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.

    Pin this for later!

    Lemon Basil Vinaigrette | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    9 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 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *