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Balsamic-Bacon Vinaigrette Sauce

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Yields about 6 Tbs, enough for 1 to 1-1/4 lb. steamed vegetables.

Drizzle this sweet-salty-and-tangy sauce over steamed broccoli, brussels sprouts, broccolini, potatoes or green beans. For steaming times and tips on preparing the vegetables, see Vegetables, Perfectly Steamed & Deliciously Sauced.

  • 2 slices bacon, cut into 1/4-inch dice
  • 1 small shallot, minced
  • 1-1/2 Tbs. balsamic vinegar
  • 1 Tbs. fresh lemon juice
  • 1/4 tsp. Dijon mustard
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

In a small (1-quart) saucepan over medium heat, cook the bacon, stirring occasionally, until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to a dish lined with paper towels, leaving the bacon fat in the pan. Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes. Add 1 Tbs. of the vinegar and scrape the bottom of the pan with a spoon to dissolve the browned bits stuck to the pan bottom. Off the heat, stir in the remaining 1/2 Tbs. vinegar, the lemon juice, and the mustard. Gradually whisk in the olive oil (don’t worry if the sauce doesn’t emulsify). Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste.

Drizzle the sauce over steamed vegetables and sprinkle with the cooked bacon bits.

nutrition information (per serving):
Size : based on six servings without vegetables; Calories (kcal): 80; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1; Sodium (mg): 100; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

What a yummy way to enjoy broccoli! I'm not the biggest fan of it, but this recipe makes it delicious.

Easy, quick and turns not-so-interesting steamed vegetables into something out-of-the-ordinary.

I Love, love, love this recipe!!! amazing! A "must-try"!!!

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