3 slices bacon, coarsley chopped

2 tablespoons (30 ml) whole-grain mustard

1/2 cup (125 ml) salted butter, softened

Brown the bacon in a skillet. Drain on paper towels and let cool.

In a food processor or using a knife, chop the bacon into small bits. Add the mustard and butter and mix well. Transfer to a ramekin and refrigerate for about 20 minutes.

Serve with corn on the cob, steak or grilled chicken.

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