1. Heat 6 tablespoons butter in 10-inch skillet over medium-high heat until melted. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 2 tablespoons butter into hot butter to melt. Wipe skillet clean with paper towel.

2. Cook bacon in now-empty skillet over medium heat until crisp, about 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off any bacon fat into browned butter. Add vinegar, shallot, mustard, maple syrup, and oil to browned butter mixture; whisk until emulsified, about 30 seconds. Stir in reserved bacon.

Yield: 1 cup