Bacon Aioli

Because it contains many flavors and textures that make food craveable—salt, fat, crunch and smoke—bacon can lead to serious culinary delight. Combined with mayonnaise to make bacon aioli, it opens up a whole swath of new foods to baconification. You can slather this savory spread onto any sandwich, use it as a dip or turn it into a salad dressing. Take a jar to a backyard barbecue and blow the other guests’ minds. Keep it around for everyday use, or whip it up when making a special dish that needs a dollop of zingy garlic-bacon flavor.

What is aioli?

Meaning “garlic oil,” aioli is a condiment that originated near the Mediterranean and is widely used in French and Spanish cuisines. At first a mash of garlic and olive oil, aioli now refers to a thick, emulsified sauce made with garlic, oil and egg yolks, similar to mayo.

Ingredients for Bacon Aioli

• Bacon: This spread will really benefit from the smoky, meaty flavor of the best bacon brand you can find. Thick-cut bacon is the best here, but if you have only thin-cut, weigh the slices before cooking them.
• Mayonnaise: Whether you’re into Duke’s or Hellmann’s, thick “real” mayonnaise is the ideal base for this recipe. It’s also a perfect opportunity to learn how to make mayonnaise from scratch.
• Lemon juice: Lemon juice adds a lovely zing and balances the salt and fat from the crispy cured meat. Remove the zest before juicing the fruit and add that to the mayo too.
• Garlic: Use a nice-sized clove, and if you’re a serious garlic lover, feel free to supersize it.
• Paprika: Paprika is an excellent foil for meat dishes. Use spicy smoked paprika to amp up the flavor even more.
• Chives (optional): For a hint of extra color and even more flavor, chop some chives and sprinkle them on top just before serving.

Directions

Step 1: Crisp the bacon

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Reserve drippings (about 1 tablespoon).

Step 2: Combine the dip ingredients

In a blender or food processor, combine the mayonnaise, lemon juice, garlic, paprika and bacon drippings. Process until smooth. Add the bacon and pulse until finely chopped. Refrigerate up to one week. If desired, top with chives before serving.

Bacon Aioli Variations

• Use turkey bacon: For those who don’t eat pork, you can make this with turkey bacon.
• Add roasted tomato or tomato paste: Tomatoes will work well here, so add some oven-roasted tomatoes or a spoonful of tomato paste to the blender.
• Mix in mustard: Add some Dijon mustard to the mix for even more zing.

How to Store Bacon Aioli

This spread should never sit out at room temperature, so move it into a snap-top container or a screw-top jar as soon as it’s finished and store it in the fridge until you’re ready to use it. It lasts up to one week.

Bacon Aioli Tips

How should you use bacon aioli?

You can use bacon aioli pretty much anywhere you’d find bacon or mayonnaise. For a super speedy take on a BLT, spread bacon aioli on toast and top it with a thick slice of ripe tomato and some crispy fresh lettuce. If you want to double-down, you could add extra bacon slices. It would also be fantastic as an addition to a bistro turkey sandwich, spread on the bun of a cheese-stuffed burger, or as a dip for garlic-roasted Brussels sprouts, french fries or spiced sweet potato fries. Love your veggies with a decadent sauce? Use this as a base for Caesar dressing, or add it to our easy pimento cheese recipe and put it on a crudités board.

What’s the best way to make bacon for bacon aioli?

Cook the bacon however you like, as long as you can get it crisp and reserve the fat for adding to the blender. A skillet on the stovetop is a go-to, but you can also bake bacon for perfectly crispy strips.