Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed.
Serve with salads and crudite, as a French fry dip or as a spread for a sandwich.
Base Vinaigrette:
Yield:1 cup
In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
Recipe courtesy of Geoffrey Zakarian
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.