Bacon Grape Vinaigrette

Name: Bacon Grape Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 5 oz bacon, cut into 3 thick strips (142 g) Bacon; about 1 shallot (30 g) Shallot; 10 oz seedless red grapes (283 g) Grape; 2 tsp chopped thyme (10 ml) Thyme; 1 tsp sherry vinegar (5 ml) Sherry Vinegar; 1 tsp creole mustard (5 ml) Grain Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · PAN-FRIED CATFISH & WARM SALADS

In the published recipe, this is the dressing for pan-fried catfish.

The dressing from Wilcomb's pan-fried catfish.

On the jar

BACON-GRAPE

Method: stove
Yield: about 1¼ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Thyme 10 mlSherry Vinegar 5 mlGrain Mustard 5 ml

Ingredients

Bacon5 oz bacon, cut into 3 thick strips (142 g)
Shallotabout 1 shallot (30 g)
Grape10 oz seedless red grapes (283 g)
Thyme2 tsp chopped thyme (10 ml)
Sherry Vinegar1 tsp sherry vinegar (5 ml)
Grain Mustard1 tsp creole mustard (5 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 Grape Vinaigrette 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:

4 kitchens · 5 stars · 4 national awards

Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: RED WINE
Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Bacon-Grape Vinaigrette.

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

Companion jar