Bacon Butter with Maple Syrup

This delicious butter can be used on just about anything. Try it on corn, potatoes, crusty bread, steak, waffles, and more

6 oz bacon (about 7 slices), cooked until crispy
½ cup (4 oz, 1 stick) butter, softened (113 g)
2 Tbsp. pure maple syrup

In a food processor, pulse bacon until finely chopped, then blend in butter and syrup.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Makes ½ cup.