Bacon aioli is such a rich and creamy dip or sauce that’s loaded with bacon and made with pantry staples like mayonnaise, lemon juice and garlic. You’ll love how easy it is to make and how versatile it is. It also makes great leftovers and stores really well in the fridge!
Why this bacon aioli is so good:
- It has such a delicious flavour! A little garlic, a little lemon and loaded with bacon!
- It’s really easy to make and doesn’t require any hard to find ingredients
- It stores really well in the fridge and makes great leftovers
- It’s naturally paleo, Whole30 and keto/ low carb friendly!
What you need to make this bacon aioli:
- A hand blender or food processor – this is the hand blender I use and love!
- Mayonnaise – you can either make your own or use pre-made store bought mayo
- Bacon – this is what takes this aioli over the top!
- Garlic – aioli just isn’t aioli without a little garlic
- Lemon juice – to give it a unique flavour
How to make this aioli with bacon:
You will love how easy this aioli is to make!
First, cook the bacon (either on the stove or in the oven).
While the bacon is cooking mix the aioli ingredients together either with a hand blender or in a food processor.
Last, cut the bacon into pieces and stir it into the aioli.
Tips and variations for this aioli:
- If you like a thicker aioli: omit one tablespoon of lemon juice
- If you want more of a lemon flavour add a tablespoon of lemon zest
- If you don’t like garlic, omit it from the recipe
- If you like more garlic, add an extra clove
- For a different flavour feel free to add other herbs such as dried basil or parsley
- If you are keto, Whole30 or paleo be sure the bacon you use doesn’t have any sugar added
- This aioli stores really well in the fridge in an air tight container for up to 5 days. Just give it a quick stir before serving.
How to use this aioli:
- As a dip for French fries or sweet potato fries
- As a dip for raw veggies, crackers or chips
- As a topping for burgers or meat dishes
Frequently asked questions:
Traditional aioli is made from garlic and extra virgin olive oil while mayonnaise is made from egg yolk and oil. However, many restaurants and recipes (including the recipe for this bacon aioli) for aioli now utilize mayonnaise as the base.
That will depend on the type of oil you are using for either the aioli or the mayonnaise and the other ingredients that you add to each. Both can be a healthy option if you are using high quality oils, limiting or avoiding sugars and adding real, unprocessed spices and other ingredients.
Other sauces and dips you will love:
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Bacon Aioli
Bacon aioli is such a rich and creamy dip or sauce that is so easy to make and pairs well with so many dishes.
Ingredients
- 4 strips bacon
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
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Cook the bacon as per the instructions on the package and set aside to let it cool and crisp up
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While the bacon is cooking, place the other ingredients in the cup for your immersion blender and blend well until thick and smooth
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Cut or rip the bacon into small pieces and stir it into the aioli and then place the aioli in the fridge for 30 minutes to cool
Recipe Notes
- If you like a thicker aioli: omit one tablespoon of lemon juice
- If you want more of a lemon flavour add a tablespoon of lemon zest
- If you don’t like garlic, omit it from the recipe
- If you like more garlic, add an extra clove
- This aioli stores well in the fridge in an air tight container for up to 5 days
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will be making this soon can i use mushrooms and vegan mayo instead as m a vegan i never had aioli before will dm you if i make this and let you know how it goes Thanks Ramya
Keep us posted on how this goes! I haven’t tried making a vegan version so can’t say if it would turn out or not…