Monday, July 9, 2018

Lemon Avocado Vinaigrette

  • ⅓ cup olive oil
  • Juice of 1 lemon
  • ¼ cup white wine vinegar
  • 1 dipper full raw honey - about 2 Tablespoons
  • dash sea salt
  • ¼ cup diced onion
  • 2 cloves garlic
  • 1 large avocado, pit removed and flesh scooped out
  • ¼ cup bacon grease, with some bits of bacon (secret ingredient!) -leave out for vegetarian option, which is still amazing.

Put everything but the bacon grease in a food processor and blend until smooth. Slowly pour the bacon grease and bacon bits into the food processor, while running, until incorporated. Pour the results into a mason jar. Makes about 3 cups. Store in the refrigerator for two to three weeks, if it lasts that long.