Bacon aioli is a savory, garlicky sauce that is a perfect spread for burgers and sandwiches or dip for wings and fries. This recipe is made from scratch.
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This recipe is low-carb, dairy-free, and delicious. Serve this bacon aioli sauce alongside chicken wings, lemon pepper french fries, and brussels sprouts, or spread it on top of your next burger or sandwich.
What is aioli?
Aioli is a sauce traditionally made with garlic, salt, olive oil, and egg yolk. The phrase "garlic aioli" is actually redundant because authentic aioli always contains garlic. It is basically mayonnaise plus garlic.
Mayo is traditionally made with canola oil, egg yolk, and vinegar or lemon juice.
This recipe combines elements from both aioli and mayonnaise, so this condiment is basically a bacon mayo with garlic.
Aioli can be flavored in many ways. This recipe adds crispy bacon pieces and honey to the mix for a bold, fun flavor.
For a spicy version, add 1–2 tablespoons of Sriracha or your favorite hot sauce.
- egg yolks (use pasteurized eggs)
- lemon juice
- canola oil
- ground black pepper
See the recipe card for quantities.
Heat a large skillet on medium heat. When warm, add bacon and cook until crispy. Set aside on a plate lined with a paper towel to drain and cool. Reserve about 1 tablespoon of bacon grease for the aioli.
Tip: Cut the bacon into 1-inch pieces before frying. This will help the bacon cook faster and more evenly.
Put the egg yolks, minced garlic, lemon juice, and honey in a blender, pulsing until combined.
Turn the blender on low speed and slowly pour in the canola oil and reserved bacon grease while the blender is running until it creates a thick emulsion.
Crumble the bacon, reserving about 1 tablespoon for garnish. Add the bacon crumbles, salt, and pepper to the blender and combine at low speed until mostly smooth.
Garnish with reserved bacon crumbles and serve.
- Bacon: I use center cut bacon. For a different flavor profile, you could use maple bacon or smoked bacon.
- Oil: You can use olive oil, canola oil, or vegetable oil (or a combination) for this recipe.
- Egg: This recipe has not been tested without egg or with any egg replacements. It is important to use pasteurized eggs (It will say pasteurized on the egg carton).
- Honey: The honey in this recipe adds a small amount of sweetness to balance the salt. You can substitute maple syrup or sugar.
- Garlic: I recommend fresh garlic for this recipe, but the kind that comes in a squeeze tube or jar can also work. You can always leave out the garlic entirely for a more traditional mayonnaise.
Frequently asked questions
I use a Ninja blender.
Basic aioli and mayo made from scratch can be made by hand with a whisk and a lot of elbow grease, but this recipe processes most of the bacon for a smoother texture and cohesive flavor.
- 5 strips bacon cut into 1-inch pieces
- 2 egg yolks
- 1 clove garlic minced
- 1 tablespoon lemon juice fresh
- 2 teaspoon honey
- 1 cup canola oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Heat a large skillet on medium heat. When warm, add bacon and cook until crispy. Set aside on a plate lined with a paper towel to drain and cool. Reserve about 1 tablespoon of bacon grease for the aioli.
- Put the egg yolks, minced garlic, lemon juice, and honey in a blender, pulsing until combined.
- Turn the blender on low speed and slowly pour the canola oil and reserved bacon grease in while the blender is running until it creates a thick emulsion.
- Crumble the bacon, reserving about 1 tablespoon for garnish. Add the bacon crumbles, salt, and pepper to the blender and combine at low speed until mostly smooth, scraping the sidewalls of the blender as needed. Taste and add more salt, pepper, or honey to adjust the flavor to your liking.
- Garnish with reserved bacon crumbles and serve.