This is the best bacon aioli recipe! This rich and creamy dip or sauce is 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.
Why you will love this recipe:
- It has such a delicious flavour! A little garlic, a little lemon, and loaded with bacon! It's a fun twist on a classic aioli recipe.
- This homemade bacon aioli sauce is quick and easy to make and is ready in under 5 minutes.
- This condiment is made with pantry staples like mayonnaise, garlic and lemon.
- It stores really well in the fridge and makes great leftovers.
- It can also be used in so many ways including as a dip, as a dressing or as a sauce.
- This aioli is made with no cheese, no yogurt and no dairy.
- It's naturally gluten free, dairy free, paleo, Whole30, keto, low sugar and low carb.
Taste and texture:
This aioli is thick and creamy with chunks of bacon. It is slightly sweet, a little smoky, a little tangy and a little garlicky. This aioli recipe is not spicy or hot.
Key ingredients and substitutions:
- Mayonnaise - you can either make your own mayo or use pre-made store bought mayo. I personally prefer to make my own as it's so quick and easy!
- Bacon - this is what takes this aioli over the top! You will use cooked bacon for this recipe. I recommend using sugar free, nitrate free bacon if you can find it.
- Garlic - aioli just isn't aioli without a little garlic. You can add as much or as little as you like to give this garlic bacon aioli the taste that you prefer.
- Lemon juice - fresh lemon juice adds a unique flavour to this aioli dip.
How to make this recipe:
First you will cook the bacon as per the instructions on the package and set aside to let it cool and crisp up.
While the bacon is cooking, place the other ingredients in the cup for your immersion blender and blend well until thick and smooth.
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. Then enjoy!
- If you prefer a smooth aioli then blend the bacon pieces with the rest of the ingredients.
- If you prefer a chunky aioli, cut the bacon into bigger pieces.
- Instead of an immersion blender you could blend the ingredients in a food processor or small blender.
- 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.
- Instead of lemon juice you could use a vinegar such as apple cider vinegar.
- To turn this into maple bacon aioli, add a couple tablespoons of maple syrup.
How to serve:
You can use this aioli sauce in so many ways including as a dip for French fries, sweet potato fries, onion rings, raw vegetables, crackers or chips. It can also be used as a sauce for sandwiches, burgers, chicken burgers, turkey burgers, Buffalo Wild Wings or other meat dishes.
You could even use it to top sushi to give it a fun flavour. This aioli can also be used to top roasted vegetables such as Brussels sprouts, eggplant or artichokes. It could also be used as a salad dressing and is really great for potato salad or egg salad.
How to store:
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.
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.
As written this is not a vegan aioli recipe, but to make it into one be sure to use a vegan mayonnaise and vegan bacon.
Usually aioli is dairy free because it is made with mayonnaise which is made with eggs rather than any dairy products (eggs are a poultry product, not a dairy product). Just be sure to check the recipe to ensure that no dairy products such as cheese have been added.
Other sauces and dips you will love:
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- 1-2 tablespoon maple syrup (if you prefer a sweeter aioli)
- Cook the bacon as per the instructions on the package and set aside to let it cool and crisp up.
- While the bacon is cooking, place the other ingredients in the cup for your immersion blender and blend well until thick and smooth.
- 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.
- 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