Bacon the way it's suppose to be!


5#   Bakers Bacon, Double Smoked, Cut Into Lardons

(1/4 Inch Thick) Reserve The Fat

10 ea   Shallots, Fine Diced

1 bunch   Fresh Thyme, Stemmed And Chopped

1/4 cup   Garlic, Chopped Fine

1 cup   Chicken Stock

1 cup   Apple Cider Vinegar

1/4 cup ���������� Balsamic Vinegar


Reserved Bacon Fat (Plus)-

6 cups   Olive Oil

To taste   Kosher Salt And Ground Black Pepper




-Cook The Bacon On A Sheet Tray Until Golden Brown And The Bacon Grease Is Foaming

-Strain The Bacon Grease Into A Pot And Reserve The Bacon.

-Heat Up The Bacon Grease And Add The Onions.

-Saute Out The Onions Until Clear

-Add Garlic And Thyme

-Cook Out The Garlic Until The Aroma Comes Out Turn Off The Flame And Add The Stock, Cider Vinegar, And Balsamic Vinegar.

-Whisk In The Olive Oil

-Adjust The Seasonings With Kosher Salt And Cracked Black Pepper.

-Add The Bacon Lardons To The Vinaigrette

-Reserve Warm And Portion Out With A (One) – 1 Ounce Laddel

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