Chambord Bacon Dressing

This Chambord Bacon Dressing will take your salad to the a whole new delicious level.

Chambord Bacon DressingThis is one of the fantastic recipes that you can find in Thomas Gosney’s cookbook Method of Procedure.

I was drawn to this recipe.  The unique combination of my favorite liqueur plus bacon intrigued me so I knew I had to give this a try.  It takes the traditional warm bacon dressing and kicks it up a few notches.

I am here to tell you that if you want to impress your guests, this delicious homemade salad dressing is killer.  My baby girl says, you just can’t beat homemade salad dressing.  I say you got me at bacon.

The key to all this deliciousness is that the dressing is WARM!

This dressing is love on a plate.  And you all look like you could use a wee bit more love in your life.

Chambord Bacon Dressing

Chambord Bacon Dressing
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 1 1/2 cups
slightly adapted from Method of Procedure cookbook, page 34
  • 2 strips of bacon
  • 1 shallot, finely diced
  • 1 Tablespoon Dijon Mustard
  • 1/2 cup Chambord liquor (can use Creme De Casis as well)
  • 1 cup fresh raspberries pushed through a sieve to remove the seeds
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon fresh ground black pepper
  1. Cook the bacon. Set aside. When the bacon is cool, crumble it or chop it into small bits.
  2. In the pan that you cooked the bacon, add the diced shallots and saute for 2 minutes.
  3. Deglaze the pan with the Chambord.
  4. To the deglazed pan, add the pureed raspberries, mustard, vinegar, oil, sugar and black pepper.
  5. Whisk the ingredients and serve immediately.
  6. You can refrigerate and serve later, but give it about 15 minutes at room temperature before using.
Serving size: 52 Calories: 118 Carbohydrates: 1.7 Fiber: 0.7 Protein: 0.9

Thanks for stopping by and have a great day.



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