Bacon aioli sauce is the ultimate condiment for everything from dipping French fries to slathering on a sandwich. It’s the most luscious, flavorful spread you’ve ever tried!
Wondering “what does bacon aioli taste like?” It’s like the creamiest, silkiest homemade mayonnaise with hints of smoky bacon, garlic and lemon. You are going to love it!
If you’ve been disappointed when you searched for bacon aioli and discovered a bunch of recipes for bacon bits added to store-bought mayonnaise, look no further! This is THE O.G. authentic, made-from-scratch recipe that will have all your friends swooning.
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Click on any of these headings to jump ahead:
- What is Aioli?
- Why This Recipe is Worth Making
- Bacon Aioli Uses
- Ingredients and Substitutions
- Strong or Mild Garlic Flavor? You Decide
- Equipment Needed
- Step by Step Instructions
- Recipe Variations
- How to Store Leftovers
- FAQs – Frequently Asked Questions
- More Bacon Recipes
- Bacon Aioli Recipe
- Save for Later
What is Aioli?
What exactly is aioli, anyway? Perhaps you’ve seen it on the menu at upscale restaurants, or you may be wondering, is aioli a type of mayonnaise?
In its original form, aioli is simply olive oil mixed with mashed fresh garlic and salt. In Mediterranean cultures, this might be done with a mortar and pestle.
However, modern aioli has become more like mayonnaise and is often made like this recipe, with eggs and an acid like lemon juice or vinegar added to the mix and blended together to create the creamy emulsion.
Why This Recipe is Worth Making
- Bacon Aioli is like the best mayonnaise you’ve ever had — creamy, tasty, and rich with flavor.
- You can use bacon aioli as an appetizer, a spread, or a condiment.
- It’s low carb and keto friendly.
- The flavor is AMAZING!
Bacon Aioli Uses
Slather it on your favorite burger.
Add it to filling for Deviled Eggs.
Use it as a fabulous dip for chips or raw veggies.
Add it to your favorite coleslaw recipe.
Spread it on a BLAT (bacon, lettuce, avocado and tomato) sandwich.
Or try it with our popular Mini BLT Sliders appetizers.
Bacon Aioli was made for French fries! Dip steak fries or Tater Tots in it.
Ingredients and Substitutions
Shown from the top, these are the ingredients you’ll need to prepare this recipe:
Fresh Lemons – You’ll need one large or two smaller lemons for this recipe. Bottled lemon juice doesn’t produce the same result.
Dijon Mustard – Just a dab adds a little spice and complexity to the flavor of the aioli. You can substitute your favorite mustard such as English mustard or yellow mustard if you like.
Bacon Fat – You’ll need 1/2 cup of rendered bacon grease for this recipe. For saving, straining and storing instructions, read more about what to do with bacon grease.
Pasteurized Eggs – Because the eggs are not cooked in this recipe, it’s important to use fresh, uncracked, pasteurized eggs. According to the USDA, these eggs are safe to use uncooked in recipes; just look for the word “pasteurized” on the carton.
Salt – For the best blending, use fine salt for this recipe.
Fresh garlic – See my note in the next section so you can make the aioli as garlicky as you like.
Olive Oil – A lighter olive oil will let the bacon flavor really shine in this recipe.
The entire recipe and instructions appear in the recipe card at the bottom of this post. You can also print the recipe from the card if you like.
Strong or Mild Garlic Flavor? You Decide
If you like a strong garlic flavor, you can add one or two cloves of raw garlic to your aioli.
If you prefer a milder flavor as I do, here’s a trick for pan-roasting just a few cloves of garlic at a time.
Leave the cloves unpeeled in their skins and place in a small skillet over medium-low heat. Cover and cook (you may see some steam), turning once or twice, until fragrant and softened, about 20 minutes. Cut the root end off the cloves, and you can easily slip the garlic from the skins.
The most important piece of equipment for this recipe is the machine to blend everything together. I used a food processor, and you can also make it with a blender or immersion blender.
- Sharp knife
- Cutting board
- Optional small skillet for pan-roasting garlic
- Food processor, blender or immersion blender
- Measuring spoons
- Spouted liquid measuring cup
- Serving dish or sealable storage container
Step by Step Instructions
Let’s get started, shall we? If your bacon grease was refrigerated, warm it until it melts and then let it cool to room temperature. Gather your ingredients, squeeze the lemon juice, and chop the garlic.
Put the egg, egg yolk, lemon juice, garlic, Dijon mustard and salt in the bowl of your food processor or blender.
Process or blend until the mixture is smooth and the garlic is completely incorporated.
Combine the bacon grease and olive oil in a spouted liquid measuring cup.
This is how the oil-bacon fat mixture looks together – just beautiful!
Turn on the blender or food processor. Slowly drizzle in the mixture through the tube or opening at the top of the container, until all the oil mixture is incorporated and the aioli is thick and creamy.
Spoon the aioli in a dish, give it a nice swirl, and serve!
To change up the flavor of the aioli, you can add ingredients such as:
- Crumbled bacon
- Chopped pimientos
- A dash of horseradish
- Finely grated sharp cheddar cheese
- Finely chopped chives or green onions
- A swirl of pesto
How to Store Leftovers
Store leftover bacon aioli in a tightly sealed airtight container. Refrigerate it, and plan to enjoy it within 72 hours. Whisk the aioli before serving to make it soft and creamy.
The flavor is like very rich and creamy mayonnaise with pure bacon taste from the addition of bacon grease. If you use raw garlic, it will also have a pronounced garlic flavor. If you follow our suggestion to pan roast your garlic, it will be sweeter and milder. The other flavor note is citrus from the lemon juice.
Not unless you want it to be, although raw garlic adds a strong flavor. You can make the bacon aioli spicy by using hot mustard when you make it, or adding a dash of sriracha or cayenne pepper.
An average serving of 1.5 tablespoons has just .2 grams of carbohydrates.
There are 126 calories in an average 1.5 tablespoon serving.
More Bacon Recipes
For other recipes that highlight the incomparable flavor of bacon, you might enjoy:
Here’s the full, printable recipe:
- 1 food processor or blender or immersion blender
- 1 set measuring spoons
- 1 spouted liquid measuring cup 8 ounce
- 1 silicone spatula
- 1 serving dish or sealable storage container
- 1 or 2 cloves garlic* See note below
- 1 large pasteurized egg
- 1 large egg yolk from a pasteurized egg
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 cup pure bacon grease melted and cooled to room temperature
- 1/2 cup light extra virgin olive oil
- For a very pronounced garlic flavor, peel and chop 1 or 2 cloves garlic and reserve. For a milder flavor, leave the garlic cloves unpeeled in their skins and place in a small skillet over medium low heat. Cover and cook, turning once or twice, until softened, about 20 minutes. Cut the root end off the clove, slip the garlic from the skins, and chop.
- Add the egg, egg yolk, lemon juice, Dijon mustard, salt and chopped garlic in the bowl of a food processor or blender container. Process for 30 seconds to blend.
- Combine the olive oil and room temperature bacon fat in a measuring cup. Turn on the food processor or blender, and very slowly pour a thin stream of the the oil mixture in, letting it slowly incorporate.
- When all the fat has been incorporated and the aioli is thick and creamy, taste for seasoning and add additional salt if needed.
- If not using right away, transfer to a sealed container and store in the refrigerator for up to three days.
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Save for Later
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