Bacon and Shallot Dressing

Name: Bacon And Shallot Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 280 ml
Cuisine: French Classic
Ingredients: 150 g Bacon; 40 g Shallot; 15 ml White Wine Vinegar; 15 ml Dijon Mustard; 148 ml Rapeseed Oil; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Bacon And Shallot from a starred kitchen.

Ratio

White Wine Vinegar 15 mlDijon Mustard 15 mlRapeseed Oil 148 ml

Ingredients

Bacon — 150 g
Shallot — 40 g
White Wine Vinegar — 15 ml
Dijon Mustard — 15 ml
Rapeseed Oil — 148 ml
Salt — 2 g
Pepper — 0.5 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Originally published as Bacon and Shallot Dressing.

Adapted from a Galton Blackiston recipe (Galton Blackiston / Heygate Farms (Norfolk Peer potatoes)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Heygate Farms (Norfolk Peer potatoes) (published as “Bacon and Shallot Dressing”). Full citation lives in Provenance.