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Bacon Aioli

This bacon aioli sauce is rich, creamy, and loaded with the smoky flavor of bacon, the tang of lemon, and the bite of garlic.
Course Appetizer, Sauce, Side Dish
Cuisine American
Keyword aioli, bacon aioli


  • 8 slices Bacon + extra for garnish, if desired crisp, crumbled, bacon fat rendered
  • 1 tblsp rendered bacon fat
  • 1 cup mayonnaise
  • 2 cloves garlic minced
  • 1 teaspoon lemon juice
  • salt to taste
  • pepper to taste
  • teaspoon smoked paprika
  • 1 tblsp chives finely chopped


  • Get out and measure your ingredients.
    Overhead photo of all the ingredients needed to make bacon aioli.
  • Cook the bacon to desired crispness and save a few spoonfuls of the rendered fat. Let the bacon cool on paper towel and then crumble it.
  • Combine the mayonnaise, lemon and rendered bacon fat togehter in a medium bowl. Add finely chopped chives, garlic, paprika and bacon.
    Mayonnaise, lemon and rendered bacon fat placed in a medium sized bowl.
  • Stir until blended.
    Mayonnaise, lemon and rendered bacon fat mixed in a medium sized bowl.
  • Store refrigerated in an airtight container for at least 4 hours before serving, ideally longer. A mason jar is ideal for storing this bacon aioli sauce.
    Prepared bacon aioli after resting in the fridge for 4 hours.
  • Serve with finely chopped chives and extra bacon pieces, if desired.
    Bacon aioli in a white bowl. The aioli is topped with chopped chives and crispy bacon bits.
  • Serve.
    Closeup photo of a spoonful of bacon aioli held above a bowl of bacon aioli.
  • Dip and enjoy every bite!
    Closeup photo of a chicken finger with one end of the chicken finger coated in bacon aioli.