If I’m making a sandwich sauce from scratch, I want it to actually earn the extra step, and this bacon aioli absolutely does. It’s rich, creamy, salty and just sharp enough from the lemon to keep it from feeling heavy, which means it works with everything from burgers and fries to wraps, roasted vegetables and breakfast sandwiches.
Why You’ll Love This Bacon Aioli
- Many uses – This sauce is genuinely versatile. You can use it as a spread, dip, or finishing sauce, which makes it more useful than a lot of single-purpose condiments.
- Fancy without a long ingredient list – This is one of those sauces that feels fancier than it really is. The base is a classic aioli-style emulsion, but the bacon makes it instantly more savory and a little more indulgent without requiring a long ingredient list.
Ingredients for Bacon Aioli
Although the ingredient list is short, this sauce is full of flavor. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Egg yolks – Separate the whole egg into yolks and whites. You can use the whites to make meringue or even scrambled egg whites. The yolks are the only part we need for this traditional aioli.
- Lemon – We will be using fresh lemon juice and lemon zest for this recipe. I always prefer to use fresh rather than the bottled variety. I promise it makes a difference!
- Extra-virgin olive oil – This is the best oil to use, but you can use other types of oil. Just make sure it is a more neutral oil like avocado oil so that the flavor doesn’t overpower the aioli.
- Coarse kosher salt – Adding salt to a condiment like this helps to elevate the other flavors just a little.
- Bacon – You want this to be cooked and crumbled. I like to use thinner bacon to ensure it gets crispy.
How to Make Bacon Aioli (Step-by-Step)
Making this homemade sauce is as easy as 1, 2, 3!
- Blend egg yolks and lemon juice. In a small food processor or cup using an immersion blend, whisk together the egg yolks and lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- Slowly add oil. While whisking or while the immersion blender is on, very slowly pour the olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- Add salt. When fully combined, add the salt, either giving a few more quick pulses.
- Fold in bacon. By hand, fold in the crumbled bacon.
Ways to Use Bacon Aioli
The ways to use this bacon aioli sauce are endless! My personal favorite is it to use it as a sandwich spread on something like steak sandwiches or burgers. You can also use it as a dipping sauce for french fries, crab cakes or onion rings.
Aioli is also a great flavor enhancer for other recipes. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.
Chef Tips
This bacon aioli couldn’t be easier to make, but I do have some tips and tricks to make sure yours turns out perfectly.
- Add the oil very slowly – This is the single most important part of making aioli. If the oil goes in too fast, the sauce can separate instead of emulsifying.
- Use room-temperature yolks if possible – They usually emulsify a little more smoothly than very cold yolks.
- Use crisp bacon, not soft bacon – Crisper bacon gives you better texture and keeps the sauce from feeling greasy.
- Chill before serving if you want a thicker spread – Freshly made aioli is delicious right away, but a short chill helps it firm up and taste even more like a polished sandwich spread.
Storage and Freezing
Storage: Store it in an airtight container in the refrigerator for up to a week. It will likely last longer, but every time you take it out to use it or place a knife or something to spread in, it runs the risk of contamination. Do not leave out at room temperature for more than 2 hours.
Freezing: Unfortunately, I do not recommend freezing this bacon aioli. Freezing will cause the emulsification to break down and the sauce to separate.
Frequently Asked Questions
It usually breaks because the oil was added too quickly or the emulsion did not have enough time to come together. Slow streaming and steady blending are key.
Because it contains raw egg yolks, it is best used within 2 to 3 days and kept refrigerated.
Yes. You can pulse the bacon in a little more if you want a finer texture, but I would still leave some small bits for the best flavor and texture balance.
Favorite Aioli Sauce Recipes
If you know me, you know how much I love a good homemade sauce, these aioli recipes are some of my favorite condiments.
Bacon Aioli Recipe
Equipment
Ingredients
- 2 large egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon coarse Kosher salt
- 1/3 cup bacon , cooked and crumbled
Instructions
- In a small food processor or cup using an immersion blend, whisk together the 2 large egg yolks and 2 teaspoons fresh lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- While whisking or while the immersion blender is on, very slowly pour the 1/2 cup extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- When fully combine, add the 1/8 teaspoon coarse Kosher salt , either giving a few more quick pulses.
- By hand, fold in the cooked crumbled 1/3 cup bacon.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Nutrition
