Paris Dressing - Recipe

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PARIS DRESSING

This is especially good served on fresh spinach. Prepare your individual salad plate, add dressing on top. Then top with crumbled bacon.

2 2/3 cups warm bacon fat
3 lb. sugar
2 qt. cider vinegar
2 tsp. salt
16 whole eggs, slightly beaten

Using a wire whip, add eggs to other ingredients. Bring to a boil over very low heat. Simmer for 2 minutes. Remove from heat, cool. Transfer to suitable covered container. Keep in refrigerator until needed.

Makes 1 gallon.

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Paris Dressing

· Feb 27 · #184104

Jordan Michael (Georgia) says:

Where can you purchase?

· Feb 27 · #184109

Colleen (Pennsylvania) replies:

You purchase the individual ingredients and assemble them per the recipe. For the bacon fat nowadays you can buy Bacon-Up (rather than saving your own rendered bacon fat).

Note that this recipe makes a large quantity (1 gallon). For a family I'd cut the ingredients by half (at least) and store it in the refrigerator.

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