My friend Sarah Gray Miller, editor of Country Living magazine, was the first person to introduce me to this deliciousness, which comes from Mississippi chef Robert St. John. Use it for sandwiches, potato salad or anywhere you would otherwise use plain mayonnaise. It's the best thing you'll ever eat, period.
6-8 oz. of mayonnaise
3 slices of bacon (less if it's thick, more if it's thin, but it's hard to overdo bacon)
A dollop of sour cream
Cut up bacon slices
Cook slowly until crispy
Set the bacon aside to cool, but don't worry about draining or patting the fat off of it. That'll just make it tastier.
Once it's room temp crumble it into even smaller pieces, mix into the mayo
Add a dollop of sour cream
Add fresh chives before serving