Homemade bacon aioli is the most delicious, flavorful sauce I may have ever tasted and it's a quick and easy recipe to make. This velvety spread makes a crazy-good BLT, elevates your burgers to star status and makes a perfect dip for French fries. Ready to get started?! (GF, DF)
(Check substitutions below for a vegetarian version! )
Why I Love This Recipe
Bacon adds extra flavor to everything it goes on, don't you think? My stepson had been talking about some bacon mayo he found once and how amazing it was. Well, I had to try it!
It is SO good and so versatile. A smear on a burger, a dip for fresh grilled fish, veggies or mushrooms or fresh bread toasted and spread with bacon flavor.
If you're here for the vegetarian recipes, Mutabal-Middle Eastern Eggplant Dip is a fantastic savory and vegan dip.
What Is Bacon Aioli Made Of?
A traditional aioli recipe is a classic French sauce similar to mayonnaise (egg yolks and olive oil). It's flavored with fresh garlic and usually a bit of lemon juice and tart Dijon mustard.
The olive oil is very slowly added to the minced garlic and yolks while whisking (or blending) vigorously. The ingredients emulsify and make a creamy sauce aka aioli or garlic mayonnaise.
Adding bacon makes takes this aioli to the next level. I decided to make this like a traditional aioli and I can say that it is "slightly" healthier than regular bacon because I've used olive oil (unsaturated fat) instead of the rendered bacon fat (a saturated fat).
For this tasty bacon sauce, you'll keep the egg, olive oil, lemon and garlic but add bacon for the main flavor and a little red wine vinegar for the acid.
You end up with a silky sauce that has small bacon pieces, loads of flavor and will keep up to a week in the fridge.
This simple sauce is easy...as long as you follow the directions carefully. These easy to find ingredients will whip up into the most delicious and flavorful spread in just a few minutes.
- Bacon - Obviously. I've made my own bacon bits but you can use store bought if you prefer. (Making bacon bits is easy and if you have leftovers you can store them in an airtight container or zip top bag for using later. They will easily last 3 months or longer in the freezer.)
- Egg Yolks - The yolks are an irreplaceable ingredient that will hold the oil and make this sauce thicken. The folks at Molecular Gastronomy explain this science in plain English. "Egg yolks contain a number of emulsifiers, with some of them being hydrophobic and others being hydrophilic. Because of this, thoroughly mixing egg proteins with oil and water will allow part of the protein to attract the water and another part to attract the oil."
- Olive Oil - Any oil will work but a neutral or pleasant tasting, vegetable based oil is best. If you were to use the bacon fat, the aioli would become so thick or even hard depending on the temperature.
See recipe card for quantities.
This delicious condiment is made in just a few minutes with simple ingredients but don't be tempted to add the oil too fast or the sauce will break. (Don't worry, I'll tell you how to fix a broken sauce down below just in case.)
In a medium sized bowl or the bowl of a food processor, add egg yolks and minced garlic. Whisk or process until whipped and creamy looking.
Add in a few drips of oil and whisk or process until incorporated.
Repeat this step 2 more times. After some oil has been emulsified in, you can add the oil slightly faster (a teaspoon at a time), whisking or blending well after each addition.
Once ⅓ of the oil has been incorporated, add in half the bacon bits.
Keep adding the oil in small amounts and blending between each addition.
Your bacon aioli should be very thick by the time the oil has all been added.
Add remaining bacon, vinegar and lemon juice (and chives or maple syrup if using) then pulse or whisk to blend.
Season garlic bacon aioli to taste with salt and pepper and serve or refrigerate.
Hint: If you want your bacon more finely chopped, add it all at the beginning. If you like larger pieces of bacon and a chunkier sauce, add all the bacon near the end so it doesn't get so broken up.
A few quick substitutions if you prefer.
- Oil - instead of extra virgin olive oil, you can substitute any light and fresh vegetable oil like canola oil.
- Vegetarian - If you don't mind eating eggs, you can make this vegetarian by using vegetarian or vegan bacon.
- Acid - I've used a combination of red wine vinegar and lemon juice. If you are missing one or even both, you can use another light flavored vinegar instead. (eg. white wine or champagne vinegar, rice vinegar or apple cider vinegar.)
- Maple Bacon - Omit the garlic and add 1-2 tablespoons of maple syrup near the end when adding the vinegar. Mix in well and serve. Try it drizzled over hot fresh donuts or roasted Brussels sprouts. yum, right?!
- Garlic Lovers - Do your taste buds want a kick of garlic??? Use 3 cloves of garlic(minced well) for a piquant and punchy flavor. Drizzle this bad boy on your favorite sandwich or burger and don't forget the pickle 🙂
- Spicy Bacon Garlic Aioli - Add ½-1 teaspoon of hot pepper sauce when adding vinegar and mix well. This makes the ultimate condiment for sweet potato fries!
(Check out my punchy basil anchovy aioli here.)
A small food processor, immersion blender with tall skinny cup or a bowl and whisk are all you need. If you have time, making aioli (or mayo) by hand with bowl and whisk is a fascinating and fun project.
For those wanting to be quick, a food processor will be your best friend. (I own three.) The one shown here is the Braun Multiprep. I also have and love the Kitchenaid and Cuisinart mini and full size food processors. The mini size is what you want for this sauce.
How To Fix A Broken Sauce
"Oh no, my sauce looks lumpy and grainy instead of smooth!" Likely, your sauce 'broke'. Don't worry, you can fix it and it's not very hard.
Start with another fresh egg yolk and add it to a fresh bowl. Whisk until is it frothy, then slowly add a few drops of your broken aioli. Once it appears incorporated, add a few more drops and whisk again.
Continue slowly adding and whisking until your sauce begins to thicken up. Once the sauce is getting thicker, you can add the oil or aioli mixture a little faster. Continue whisking well until all sauce is incorporated back in and continue to add bacon bits and season as per the recipe.
This recipe will store well for 1 week in the fridge. Keep it covered in an airtight container.
Because this uses raw egg yolk, it is particularly perishable if left out. If you decide to take it for a picnic (a great idea by the way), pack it on an ice pack to keep it cool while you're out.
Well yes you can. The flavor and texture will be slightly different but still delicious. If you go this route, I recommend starting with your favorite store bought mayonnaise.
Season with less red wine vinegar (approximately 1 tsp), fresh ground pepper and 1 clove of minced garlic. Omit any extra salt as the mayo and bacon both have salt added.
I've said it above, don't add the oil too fast at the beginning. Using a small squeeze bottle works great, you can add just a few drops at a time. Alternatively spoon the oil in slowly with a teaspoon to avoid an accidental oil spill.
Thanks for reading along. Please don't hesitate to ask questions on here or dm me on social media if you need more help. I always try to answer as quickly as possible.
More Easy Dip Recipes
For more yummy dips, check out these!
Cheers and happy cooking, Friends! Sabrina
Easy Homemade Bacon Aioli Sauce (Bacon Mayonnaise)
- 3 Egg Yolks
- 1 clove Garlic, minced
- ¾ c Olive Oil Or other neutral flavored vegetable oil
- 1 c Bacon Bits
- 2 teaspoon Red Wine Vinegar
- 1 teaspoon Lemon Juice
- Salt + Black Pepper to taste Approx ½ teaspoon salt and ¼ teaspoon pepper
- Optional: 1-2 tablespoon Maple Syrup OR ½ c Chives, finely chopped
- In a medium sized bowl or the bowl of a food processor, add egg yolks and minced garlic. Whisk or process until whipped and creamy looking.
- Add in a few drips of oil and whisk or process until incorporated. Repeat this step 2 more times. After some oil has been emulsified in, you can add the oil slightly faster (a teaspoon at a time), whisking or blending well after each addition.
- Once about ⅓ of the oil has been incorporated, add in half the bacon bits. Keep adding the oil in small amounts and blending between each addition until the oil is all added and the aioli is thick.
- Add remaining bacon, vinegar and lemon juice (and syrup or chives if using) then pulse or whisk to blend. Season to taste with salt and pepper and serve or refrigerate.
A reminder to always follow bests food safety practices.
- Don't leave food sitting out at room temperature for extended periods. Refrigerate promptly when done.
- Wash hands after touching raw meat (bacon if you're making your own bacon bits.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Never leave cooking food unattended