Slowly render fat from bacon in a small saute pan. When bacon is crispy, remove with a slotted spoon and set aside.

Add shallots to hot bacon fat and caramelize very slowly. Add a small pinch of kosher salt. Add extra bacon fat, butter, or oil to shallots if additional fat is necessary to avoid burning shallots.

When shallots are 95% caramelized, add sugar and stir. Remove from heat after 30 seconds. Lay shallots flat on a small plate or bowl and place in refrigerator for 30 minutes to cool.

When shallots are completely cooled, add to sour cream with crispy diced bacon. Stir with a small spoon.

Variations; Honey, vinegar, lime, lemon, grapefruit, horseradish, roasted hot or bell pepper puree, toasted spices/seeds/nuts, crema, creme fraiche, black pepper, jalapeño powder, diced jalapeños or habanero, celery seed, cumin, thyme, coriander seed, dried lemon or orange peel, pineapple juice, coconut extract, dried sriracha or ranch seasoning, red onion, yellow onion, pancetta,