Have you ever heard of Bacon Butter? Smoky, salty bacon is blended into creamy, whipped butter with sauteed aromatics and herbs, creating a downright irresistible spread. Melt it over a sizzling steak, toss it with roasted vegetables, or simply smear it on warm bread. I promise, once you try it, you'll want to keep a batch in your fridge or freezer at all times.
If you love the flavor of bacon, you will definitely enjoy this onion bacon dip next.
Bacon Butter at a Glance
- ⏱ Ready in: 15-20 minutes (plus chill)
- 🧈 Base ratio: 1 stick (113g) butter + 2-3 slices crisp bacon
- 🥄 Optional richness: 1-2 teaspoon reserved bacon fat
- 🌟 Flavor profile: Smoky, savory, garlicky with a touch of honeyed sweetness and fresh green onion
- ❄️ Storage: 5-7 days in the fridge (with fresh aromatics), up to 3 months in the freezer
- 🍽 Best for: steak, corn on the cob, biscuits, roasted potatoes, eggs
From Our Kitchen to Yours
Some flavors stick with you forever, and I'll never forget the first time I tried bacon butter. I couldn't believe something so simple - real butter blended with crisp bacon - could taste that amazing. From that moment on, I was hooked. Now, there's almost always a roll of it tucked into our fridge or freezer.
That's the beauty of compound butter: it's just softened butter whipped with add-ins like herbs, garlic, or shallots, yet it instantly transforms everyday dishes. Bacon butter happens to be my favorite version - rich, smoky, and endlessly versatile. It's the perfect finishing touch to this air fryer porterhouse or any steak really!
Ingredients
- Bacon: The smoky, salty, and savory star of the show. Use thick-cut bacon for meaty bites or thin-cut for crisp crumbles.
- Aromatics (onion + garlic): Sautéed in the bacon fat to mellow their sharpness and infuse deeper flavor throughout the butter.
- Butter: A good-quality salted butter gives the best base. If using unsalted butter, you may need to add salt to taste after mixing the bacon butter. It will depend on the saltiness of your bacon.
- Honey: Just a touch balances the smokiness with gentle sweetness. Try maple syrup for a richer, woodsy flavor or agave for a lighter sweetness.
- Green Onions: Add fresh, delicate onion notes and a pop of color that makes the butter as pretty as it is tasty.
See the recipe card below for the exact quantities of each ingredient.
Scaling the Recipe
This recipe makes a big batch (1 pound of butter), but here's the simple ratio so you can scale it up or down!
Bacon Butter Ratio Rule
For every 1 stick (½ cup / 113g) of butter:
- 🥓 2-3 slices cooked and crumbled bacon
- 🧄 2-3 teaspoons aromatics (onion + garlic) sautéed in bacon fat
- 🍯 1 teaspoon honey
- 🌱 1 tablespoon chopped green onion
Variations
There are lots of options when it comes to changing up the flavor of your bacon butter! Here are some favorites!
- Sweet Honey Bacon Butter: For every stick (½ cup) of butter, mix in 1 tablespoon honey, ½ teaspoon cinnamon, and ¼ teaspoon vanilla extract. Spread on warm bread, biscuits, pancakes, waffles, French toast, or roasted vegetables.
- Spicy Honey Bacon Butter: For every stick of butter, stir in 1 tablespoon honey and ¼ teaspoon crushed red pepper flakes. Great on cornbread, grilled chicken, or roasted sweet potatoes.
- Simple Garlic Bacon Butter: For every stick of butter, add 2 tablespoons chopped fresh parsley and 2 minced garlic cloves. For a sweeter, mellow flavor, use oven-roasted garlic puree instead of raw. Spread it over warm bread, melt it onto steaks, or toss it with hot pasta.
💡 Tip: If you're making the full recipe with 1 pound of butter (4 sticks), multiply the variation ingredients by 4.
For more compound butter variations, try this pecan honey butter and our steak butter.
How to Make Bacon-Flavored Butter
Step 1: Cook the bacon. Cook the chopped bacon in a skillet until it's crisp. Then, remove the cooked bacon from the skillet, reserving a few tablespoons of bacon fat. Allow the bacon to drain on a paper towel.
Step 2: Cook the aromatics. Add the onions to your hot skillet with the bacon fat and cook until tender, about 8 minutes. Add the garlic and cook for another minute or two. Remove from the heat and allow it to cool completely to room temperature.
Step 3: Whip the butter. Use a handheld or stand mixer to whip the butter until very soft, about 5 minutes.
Step 4: Add ingredients. Mix in the onions, garlic, and bacon.
Step 5: Finish the bacon butter. Add the honey, green onions, and black pepper. Stir until well mixed. Transfer to a container for storage. When ready, enjoy it on muffins, pancakes, waffles, drizzle over popcorn for a salty-sweet snack, or add it to a breakfast charcuterie board for spreading.
How to Shape Bacon Butter
Depending on how you want to use your bacon butter, you can store it in a container, shape it into a log for slicing, or, if you're feeling fancy, make rosettes with it instead.
- Log for Slicing: Add a slice to hot steak, pork, lamb, chicken, or air-fried haddock for a restaurant-style finish.
- Place the prepared butter in the center of a sheet of parchment or plastic wrap.
- Fold the paper over, then roll back and forth (like shaping a burrito) until it forms a smooth log.
- Wrap tightly, seal the ends, and refrigerate at least 2 hours. Once firm, slice into coins as needed.
- Rosettes for Serving: Perfect for elegant butter plates to serve with brown bread or biscuits for a dinner party.
- Transfer softened butter to a pastry bag fitted with a star tip.
- Pipe small swirls onto a parchment-lined tray.
- Freeze until solid, then store the rosettes in an airtight container until ready to serve.
Recipe Tips
- Soften the butter: Let it come fully to room temperature so it whips easily and turns light and fluffy.
- Cool ingredients: Make sure to allow time for the bacon and aromatics to cool down so they don't melt the butter.
- Choose quality bacon: Better bacon means richer, smokier flavor in every bite.
- Season smart: If using unsalted butter, add a pinch of salt to balance the taste.
- Chill before slicing: Refrigerate or freeze for at least 2 hours to firm it up and let the flavors meld.
Serving Suggestions
- Spread on bread and snacks: Slather on toast, crackers, cream cheese biscuits, strawberry scones, or English muffins for a quick flavor boost.
- Upgrade sandwiches: Use in a provolone grilled cheese or any sandwich that could use a smoky, buttery kick.
- Top potatoes and veggies: Melt over baked potatoes, mashed potatoes, slow cooker corn on the cob, or roasted and steamed vegetables.
- Roast poultry: Tuck slices under the skin of chicken, turkey, or duck to keep it juicy and flavorful. It'd be a great addition to any Thanksgiving turkey.
Recipe FAQs
Our recipe will last up to 10 days in the refrigerator or up to 3 months in the freezer. If you use dried herbs instead of fresh, the butter may last much longer.
Yes, you definitely can! I usually make a batch and freeze a few packages or smaller portions of it so I have it when I want it. Just wrap the portions in parchment paper and then place them all into a resealable bag with as much air removed as possible! It defrosts pretty quickly on the counter, or you can place it in the refrigerator to thaw overnight.
This step is key because it dissolves the fat-soluble flavor compounds, mellowing the flavor and softening the texture so the onion and garlic disperse evenly in the butter.
Yes! The flavor of turkey bacon is less smoky, and the fat contribution is lower. To compensate, add 1-2 teaspoons of extra butter or a pinch of smoked paprika.
I highly recommend it! Giving it time to chill enhances the flavor, plus if you want to slice it, it needs time to firm up which is best done in the freezer.
Bacon Compound Butter Video
The Best Homemade Bacon Butter
Equipment
Ingredients
- 1 pound bacon chopped into ½ inch sized pieces
- ½ cup onions diced
- 1 tablespoon garlic minced
- 1 pound butter room temperature
- 1 tablespoon honey
- ¼ cup green onions thinly sliced and chopped
- ½ teaspoon black pepper
Instructions
- In a large skillet, over medium heat, cook bacon until crisp.
- Remove cooked bacon from skillet and allow to drain on paper towel. Reserve 1-2 tablespoons of bacon fat in your skillet to cook the garlic and onions.
- Add onions to your hot skillet and cook until tender, about 8 minutes. Add garlic and cook for another minute or two. Remove from heat and set aside to allow to cool completely to room temperature.
- In a medium sized bowl, using a handheld or stand mixer, whip butter until very soft, about 5 minutes.
- Add onions, garlic and bacon. Mix until incorporated.
- Stir in honey, green onions and pepper.
- Ideally, place into a container with a lid for easy access.
- Serve on sandwiches, popcorn, eggs, potatoes or beef or anything else you use butter for.
Video
Notes
- Soften the butter: Bring it fully to room temperature so it whips easily and turns light and fluffy.
- Cool the mix-ins: Let the bacon and aromatics cool before adding so they don't melt the butter.
- Choose quality bacon: The better the bacon, the richer and smokier the final flavor.
- Season smart: If using unsalted butter, add a pinch of salt to balance the taste.
- Chill before slicing: Refrigerate or freeze for at least 2 hours to firm it up and let the flavors meld together.
Linda V says
Can we add shredded cheddar cheese?
Karin and Ken says
Definitely! I would grate the cheddar if possible to make butter easier to manage. I think the long shredded pieces might get in your way. That being said my husband just said it will still work just fine. Regardless this recipe is amazing. Enjoy every bite. Take care. Karin
Kendal says
I have made compound butters before using only garlic and herbs. When I tried this I was in love. The bacon is amazing and the green onions make all the difference. Thanks for this beautiful butter idea!
Karin and Ken says
You’re most welcome! We love the butter too! All the best. Karin
Sue says
Can you freeze the bacon butter?
Karin and Ken says
You bet! I apologize! I thought I included it in the recipe! I do it all the time. That way I can easily take out a portion whenever I want or need some! I can't thank you enough for taking the time to ask your question. At least now I will include it in the recipe! Take care and all the best. Karin