1/2 cup butter
4 ounces mayonnaise
1/2 teaspoon dry mustard
1 1/4 teaspoons distilled white vinegar
1 cup vinegar
1 teaspoon Mahogany flavored dry mustard
1/3 cup chopped fresh parsley
1 (4 ounce) slab bacon, sliced
1/2 teaspoon ground black pepper
1/4 teaspoon dried parsley
In a medium bowl, cream together butter, mayonnaise, vinegar, white sugar, bacon, pepper and parsley until smooth and nice.
Place or roll the slices of bacon in a large skillet. Cook over medium heat, stirring constantly, until evenly browned. Drain bacon grease and drain on paper towels. Serve paleo-style with water or with ranch dressing.
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