Bacon-Grape Vinaigrette

Name: Bacon-Grape Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 280 ml
Cuisine: Mediterranean
Ingredients: 142 g Bacon; 30 g Shallot; 283 g Grapes; 10 ml Thyme; 5 ml Sherry Vinegar; 5 ml Creole Mustard; 2 g Salt; 0.5 g Pepper

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

Bacon-Grape from a national-award-winning chef.

Ratio

Thyme 10 mlSherry Vinegar 5 mlCreole Mustard 5 ml

Ingredients

Bacon — 142 g
Shallot — 30 g
Grapes — 283 g
Thyme — 10 ml
Sherry Vinegar — 5 ml
Creole Mustard — 5 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

Rebecca Wilcomb works in New Orleans / Italian Gulf Coast at Herbsaint; credentials include James Beard Best Chef: South 2017 (Herbsaint).

Adapted from a Rebecca Wilcomb recipe (Rebecca Wilcomb / Southern Foodways Alliance (State of Catfish)).

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 Rebecca Wilcomb / Southern Foodways Alliance (State of Catfish) (published as “Bacon-Grape Vinaigrette”). Full citation lives in Provenance.