This is not a typical oil and vinegar vinaigrette and makes for more of a chunky topping unless you puree it, but I didn’t know what else to call it. I got the recipe from epicurious where they used it as a topping for mashed root veggies. It also goes great as a topping on chicken or fish. You can also add a bit more liquid and puree it in a blender to make a killer salad dressing.
- 1/2 cup apple cider vinegar
- 2 tablespoons yellow mustard seeds
- 1/2 pound bacon, diced NOTE: I used 1(12 oz) package of Whole foods thick cut bacon
- 1 large white onion, diced
- 1 tablespoon (packed) brown sugar NOTE: I used maple sugar which I got in my food share, but you can use any kind of brown sugar
- Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot and until seeds are plump, 20-25 minutes.
- Separate the cooking liquid and seeds by draining the seeds over a measuring cup so you reserve both in separate containers. Set aside.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally until the fat begins to render and the bacon begins to get crispy(about 5-10 mins)
- Add the onions, increase the heat to medium-high and cook until the onions are translucent and soft and the bacon is crispy(5-10 mins)
- Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 2 minutes.
- Turn off heat and stir in the brown sugar and reserved mustard seed cooking liquid.
- Serve drizzled over mashed root vegetables like carrot and rutabega (recipe here) or transfer mixture to food processor/blender and add 1 tbsp olive oil and 1/4 cup water and pulse until liquid dressing forms. You may have to adjust the water and olive ratios to get the desired consistency. Serve warm or at room temperature.Will stay in the fridge for up to 2 weeks.
Servings: 16 Serving Size: 2 tbsp
Estimated by http://www.caloriecount.com/