BIG BACK SAUCE

1. Cook bacon in a pan until crispy. Remove bacon, chop finely, and set aside. If desired, reserve 1 teaspoon of bacon grease from the pan.
2. In a food processor, combine the cooked and chopped bacon, optional bacon grease, butter, minced garlic, paprika, chili flakes (or chili oil), Dijon mustard, juice of 1 lemon, chopped sun-dried tomatoes, freshly grated Parmesan, mayonnaise, sour cream, buttermilk or milk, fresh dill, fresh parsley, fresh chives, salt, and pepper.
3. Process until all ingredients are thoroughly mixed and the sauce is smooth.
4. Serve the "Big Back Sauce" immediately with steak, burgers, chicken wings, or other preferred dishes.
5. Store any leftover sauce in an airtight container in the refrigerator for up to 3 weeks.