Barbecue Recipe: Mississippi Bacon Mayonnaise

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.

Ingredient:6-8 oz. of mayonnaise3 slices of bacon (less if it's thick, more if it's thin, but it's hard to overdo bacon)A dollop of sour creamChopped chives

Directions:Cut up bacon slicesCook slowly until crispySet 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 mayoAdd a dollop of sour creamAdd fresh chives before serving