This, my friends, is Bacon Aioli - creamy garlicky mayonnaise with bacon and chives. Perfect for your next sandwich, or dipping your fries into.
Let's face it, I'm pretty easy to please...you had me at bacon... so a creamy bacon aioli recipe is a no brainer. An easy combination of bacon and garlicky mayo. What's not to love? This recipe is a bit of a cheat's version of aioli using store-bought mayonnaise so it's super quick and simple too.
This bacon aioli sauce is great for dipping with fries or slathered onto your favourite burger or baked potato.
Table of Contents
Why you will love bacon aioli
- Quick and easy.
- It's bacon - but creamy and garlicky as well!
What you need to make bacon aioli
- mayonnaise
- bacon
- fresh garlic
- lemon juice
- fresh chives
- salt and pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to make bacon aioli - step by step photos
- In a small frypan, fry chopped bacon.
- Combine mayonnaise, crushed garlic, lemon juice, and salt and pepper in a bowl.
- Add bacon and bacon fat/grease.
- Add finely chopped chives.
My top tips for making this recipe
- As store-bought mayonnaise is the base for this bacon aioli recipe, the best idea is to use one that you enjoy the taste of - they can vary widely in taste. Some have more sugar than others.
- I have used one clove of garlic in this recipe, feel free to add more if you'd like depending on your taste.
- The bacon fat is a giant flavour boost for this aioli, please don't drain it off!
- For recipes like this, I like to remove the centre "core" from the garlic clove. This takes away that raw flavour of the garlic and makes it more mellow. This post will give you more information about coring your garlic.
What is aioli made of
Traditionally, aioli is made using garlic and oil emulsified together to form a sauce along with salt - the word aioli means "garlic and oil".
These days, it's generally accepted that aioli is mayonnaise (egg yolks and oil) with garlic.
Serving suggestions and ideas for add-ins
- Burgers, sandwiches, chips, roast potatoes, dressing a salad.
- Some dijon mustard would be a great addition.
Other recipes you may enjoy
Turkish Stuffed Baked Potatoes - Turkish-style baked potatoes stuffed with garlic butter and cheese and mixed until the middle is smooth and creamy, then packed with toppings!
Mini Potato Stacks - these little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!
Truffle Aioli - combine mayonnaise with truffle oil, garlic and lemon juice to get a luscious, creamy, truffled mayo without the truffle price tag!
Truffle Oil Mash - rich and creamy mashed potatoes made with garlic, parmesan cheese, and flavoured with truffle oil.
Bacon Butter - this flavourful bacon butter combines bacon along with bacon fat, unsalted butter and chives for a rich, tasty spread that goes on anything!
Bacon Aioli - Garlicky Mayo with Bacon
Ingredients
- 1 cup mayonnaise
- 100 g bacon approx 2 rashers/strips - chopped
- 1 garlic clove core removed (see my notes below) and very finely minced
- 1-2 teaspoon fresh lemon juice to taste
- 2 teaspoon finely chopped chives
- salt and pepper to taste
Instructions
- 100 g baconIn a small frying pan, fry chopped bacon.
- 1 cup mayonnaise1 garlic clove1-2 teaspoon fresh lemon juicesalt and pepperIn a bowl, combine mayonnaise, very finely minced garlic, fresh lemon juice to taste, and salt and pepper to taste.
- Add cooked bacon (including bacon fat/grease) to mayonnaise and mix to combine.
- 2 teaspoon finely chopped chivesMix through finely chopped fresh chives and serve.
Notes
- As store-bought mayonnaise is the base for this aioli recipe, the best idea is to use one that you enjoy the taste of - they can vary widely in taste. Some have more sugar than others.
- I have used one clove of garlic in this recipe, feel free to add more if you'd like depending on your taste.
- The bacon fat is a giant flavour boost for this aioli, please don't drain it off!
- For recipes like this, I like to remove the centre "core" from the garlic clove. This takes away that raw flavour of the garlic and makes it more mellow. This post will give you more information about coring your garlic.
Loved how easy this was. Thanks.
Pleasure Paula!