Bacon and Shallot Dressing

Name: Bacon and Shallot Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 150 g Bacon; 2 small shallots, peeled and finely chopped Shallot; 1 tbsp white wine vinegar (15 ml) White Wine Vinegar; 1 tbsp Dijon mustard (15 ml) Dijon Mustard; 5 fl oz rapeseed oil (148 ml) Rapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · NEW POTATOES & BROAD BEANS

In the published recipe, this is the dressing for Norfolk new potatoes.

Galton Blackiston's bacon-shallot dressing for new potatoes.

On the jar

BACON AND

Method: stove
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 15 mlDijon Mustard 15 mlRapeseed Oil 148 ml

Ingredients

Bacon150 g
Shallot2 small shallots, peeled and finely chopped
White Wine Vinegar1 tbsp white wine vinegar (15 ml)
Dijon Mustard1 tbsp Dijon mustard (15 ml)
Rapeseed Oil5 fl oz rapeseed oil (148 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (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.

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Companion jar

Bacon and Shallot Dressing wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 1 national award

Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar