Mom’s Bacon Dressing

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By Shirley Sassaman

Mom’s Bacon Dressing

1 egg, beaten
1/3 cup vinegar
½ cup sugar
1/3 cup flour
2 cups water
½ pound bacon
salt and pepper to taste

In a medium skillet, cook bacon until crisp. Remove from pan and drain on paper towel. Crumble when cooled. Leave bacon drippings in the skillet and allow to cool. In a medium bowl, beat egg. Add vinegar, sugar, flour, water, salt and pepper. Add the egg mixture to the reserved drippings in the skillet. Cook over low heat stirring constantly, bring to rolling boil. Take off heat when it has reached desired consistency. When cool, fold in crumbled bacon and serve over your favorite salad.

Yield:  2 cups dressing
Preparation time:  30 minutes
Cook time:  5 minutes
Ease of Preparation:  Easy

Note from the Paula Deen Test Kitchen: Add extra water for a thinner dressing. Great served over grilled Romaine lettuce.

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Reader Comments:


Being Pa Dutch this Is a must! We like It with less water and more vinegar,bacon anything with bacon is yummy and Im surprised Paula missed the tablespoon of butter here In pa we add HA HA!

By MZ on June 08, 2011


I have tried this bacon dressing and it is amazing i cook it all the time when i have friends over at the house. I just wanted to say that i am amazed with this dressing never tasted nothing like it before but thank you again and I love your the way you cook and i see you on the T.V all the time I love to watch your shows. So god bless keep up the good work and help me stay on my diet....

By Nicole on June 02, 2011

Hey Elaine! Of course you would add the crumbled bacon into the cooled dressing. Our site administrator will amend the recipe to reflect. Thank you so much for catching this.
Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on May 18, 2010

OK, sounds like a great recipe—-but what do you do with the actual 1/2 pound of bacon you cooked?  No where in the recipe does it mention it again after you’ve cooked it.

Do you just eat it and you’re only using it to get the grease?  Or are you supposed to add it to the dressing later and they just forgot to say this?

By Elaine on May 17, 2010

The Butterfinger Cake sounds sinfully sweet. Cant wait to try it!!!

By Susan L. on March 19, 2010

Here’s another way to cook cabbage. first if you have any leftover smoked ham will be fine.cut up in bite size pieces boil down it in a little water about 30 minutes,add cabbage cook til crisp tender and if you want to put parboiled potatoes in right after cabbage is done.You got your whole meal in one pot.My family loves it especially the men.

By christi brown on March 19, 2010

We LOVED the Butterfinger Cake, so simple to make BUT so Delicious!!!! Thank You Paula grin

By Sue McGee on March 19, 2010

I suppose you add it all together at that point?
What is grilled romaine?

By Julie on March 19, 2010

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm