Forget Basic Aioli — This Saucy Upgrade Makes Sandwiches 10x More Savory

Classic aioli has become a beloved condiment. Whether it's served as a condiment on a burger cooked to juicy perfection or as a side with triple-cooked french fries, aioli has its rightful place in the condiment world. While aioli may resemble the standard mayonnaise, it's actually traditionally made by emulsifying oil with finely minced or mashed garlic using a mortar and pestle. Mayonnaise, on the other hand, is prepared by emulsifying oil with egg yolks and a splash of lemon juice, which also gives mayonnaise its yellow tint.

I love a solid aioli. Its sharp and garlicky tang is downright craveable, and there are a number of ways to amplify its flavor, from Calabrian chile paste to briny capers, and even malt vinegar. But one particularly delicious addition is bacon. A creamy aioli studded with crispy bits of bacon is a happy marriage of salt, smoke, and tang, making it an ideal condiment for even the heartiest of sandwiches. 

Making it at home couldn't be easier. Start with the bacon: grab your favorite brand, preferably a thick-cut variety, and dice it into small pieces, and add to a skillet and cook over low heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate or baking sheet, making sure to reserve all that beautiful rendered fat. Here's where you'll incorporate the bacon into a standard aioli recipe: whisk together three egg yolks and garlic, then slowly drizzle in equal parts of olive oil and bacon fat, whisking continuously until emulsified. Then, fold in the reserved crispy bacon pieces for a super satisfying creamy and crunchy sauce.

Any sandwich featuring bacon would benefit from a generous schmear of bacon aioli. Double down on a bacon cheeseburger or a classic BLT with a hefty dollop. Try using it in place of mayonnaise for an easy homemade Caesar dressing to give a chicken Caesar salad wrap a smoky vibe. I'm also a firm believer in the idea that grilled cheese always benefits from a slathering of mayonnaise, and bacon aioli would make an excellent upgrade. It's also a great sidekick not just for french fries, but for patatas bravas, as well. 

For anyone new to making mayonnaise or aioli, feel free to let your blender or food processor do all of the emulsifying heavy lifting. If your aioli is too thick, thin it out with a tablespoon (or so) of room-temperature water. As for the garlic-to-egg ratio, it's entirely up to how much garlicky punch you prefer. You can also swap fresh chopped garlic for store-bought garlic paste or roasted garlic cloves for a more mellow flavor. Want to take your bacon aioli to the next level? Cook the bacon down with finely minced onion and some apple cider vinegar to create a bacon jam-aioli sauce that brings two outstanding condiments together.