Hot Bacon Mustard

Preparation

1. Render bacon over medium heat in rondeau pan until most of the fat has cooked out and bacon is crisp.
2. Add the olive oil, red wine vinegar, brown sugar, scallion, and lemon juice.  Bring to a simmer and cook/reduce for 1-2 minutes, stirring.
3. Remove from heat and whisk in Dijon mustard.
4. Transfer to a mixing bowl set over ice.  Cool the vinaigrette down, stirring often to ensure the vinaigrette remains mixed once the bacon fat and olive oil begin to solidify.  Once cool the vinaigrette should be a thick, but pliable mixture.
5. Transfer to storage container, cover, label, and store under refrigeration.