Sharon's Bacon Dressing

This recipe makes a gallon of dressing; store it in the fridge and ladle into pretty jelly jars to give out as gifts. It's best served warm and is great on spinach salads, lettuce salad, baked potatoes and green beans.

Recipe courtesy of iVillage member sharon_fl

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Pork

Sauces & Condiments

Ingredients

2 lb bacon, fried crisp (save the grease)		3 tablespoons plus 1 teaspoon dry mustard
12 eggs, beaten with a spoon		5 cups cider vinegar
11 cups sugar		10 cups warm water
1 tablespoon salt		3 tablespoons margarine or butter
2 cups flour

directions

Total:

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1
In a deep, heavy pot, add eggs & beat with a spoon, until broken up well. Add about ⅔ of the grease from the bacon. Mix the sugar & salt into the eggs until well blended. Add the flour and dry mustard and mix until well blended. Add the cider vinegar and water and mix well, using a whisk.
2
Heat on medium and stir frequently but not constantly (constant stirring will cause the mixture to lose heat and take longer to thicken) until thickened, around 20-30 minutes. Scrape sides of pot often. You're looking for a medium thick gravy and no thicker, as the mixture will thicken more as it cools. (If it does get too thick, add a little hot water at a time to the hot dressing to thin it out.)
3
When done, add margarine or butter to hot dressing and blend in. This is best served warm (you can heat it in the microwave for 30 seconds).

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