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Bacon Aioli is a creamy, flavorful spread that you can use on burgers, sandwiches, or as a dip for fries. The crispy bacon with the tart, creamy sauce makes this easy recipe the best accompaniment!
Oh yes you read that right. BACON AIOLI.
It was my first day in London and after an 8 hour flight, 45 minute ride on the underground, and dragging luggage up several flights of stairs, I was starving. As soon as I walked passed Gourmet Burger Kitchen in South Kensington, I knew I was going to chow down on a massive burger that night. That’s where I saw it, in between choosing what kind of fries I wanted, there it was – bacon aioli.
Note: This is an updated version of the original posted on June 25, 2014.
With that first taste, I was down the rabbit hole and into (yet another) bacon obsession. This is my new absolute must-have condiment. It’s even better than bacon bits or bacon dust. Like ten million billion times better.
I loved it on a burger, but I have to say, it’s also a fantastic dip. You can use chips, fries (like you see here!), vegetables, or anything else you can think of to dip.
Just make this bacon aioli and love it. Dip your fries in it, spread it on a burger bun, use it with your favorite sandwich, toss a dollop on top of a salad, eat it straight off a spoon, no matter what you do with it, you will do no wrong.
This is a simple recipe so there’s no raw egg yolks involved. Instead the fresh garlic and smokey bacon are folded into mayonnaise with a touch of lemon juice, sea salt, and black pepper.
An excellent dipping sauce in just 5 minutes? That’s right!
this recipe’s must-haves
For this recipe, you’ll need to bust out your food processor to whip everything up. You can stir it all together in a bowl if you need to, but I find that using a food processor yields a smoother, creamier result.
To finish the aioli, you just need on of your mixing bowls.
Don’t forget the chef’s knife and cutting board to chop up the bacon!
Other yummy things to use on all the sandwiches: Pepperoncini Relish | Bourbon Peach BBQ Sauce | Garlic Aioli | Bang Bang Shrimp Sauce
how to make bacon aioli
Process
Add the mayonnaise, lemon juice, salt, and pepper to a food processor. Process until it’s smooth and creamy. You could also use a blender or an immersion blender (use a deep bowl so it doesn’t splatter!).
Add Bacon
Remove the mixture to a bowl and fold in chopped crispy bacon pieces. Serve immediately, or store in an airtight container in the fridge for up to 5 days.
Need some more inspiration for using bacon? Check out these bacon recipes!
what is bacon aioli made of?
Bacon aioli is made with a handful of ingredients and is done in just 5 minutes (not include time to cook the bacon)! It’s a great way to use up leftover cooked bacon, along with mayo, lemon juice, and a few spices. If you’re in a hurry, you can even use bacon bits!
can I double the recipe?
Make a big batch of this velvety spread by doubling or even tripling the recipe! It’s very easy to make in larger quantities.
how to use bacon aioli
This bacon aioli sauce can be used as a dip and so much more. You can slather it on roast chicken or pork loin, use it as a dip for french fries (especially sweet potato fries!), or spread it on turkey club sandwiches. Here are some more ideas to try:
Spread it on these crunch cheeseburger sliders.
Drizzle it over these loaded bacon potato skewers.
Dip dry rub wings in it.
Spread it on this double decker BLAT.
Make grilled vegetable egg rolls and serve this bacon aioli alongside it!
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Bacon Aioli
equipment
ingredients
- 1/2 cup mayonnaise
- 2 tsp fresh lemon juice
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 sliced bacon cooked and finely chopped
instructions
- Add mayonnaise, lemon juice, garlic, salt and pepper to the bowl of a food processor. Puree to combine.
- Remove mixture from the food processor to a bowl and fold in the chopped bacon. Serve immediately or store in the refrigerator in an airtight container for up to 1 week.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
Oh heck yes.
Should the 2 tablespoons lemon juice be two teaspoons? Mine turned out very sour, lemony, and runny.
It should be two tsp! So sorry about the error on the recipe! Updating it now.
Found this at Red Robin about a year ago. They dont serve it anymore now so Thak you so much for the recipe.
You are so welcome!
This was absolutely wonderful–and such a sinch to make! I made a brunch burger with waffles for buns, fried egg, and cheddar. Bacon aioli on both sides with a smidgen of barbeque sauce to boot. Best burger I’ve had in a long time. Keeping this recipe!
That sammie sounds AWESOME! I am so glad you enjoyed!