Ingredients
Scale
- 6 slices bacon, cooked crisp and finely chopped
- ½ cup full-fat mayonnaise
- ¼ cup hot honey
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon red pepper flakes (adjust to taste)
Instructions
- Crisp the Bacon
In a skillet over medium-high heat, cook the bacon until deeply browned and crispy, 8–10 minutes. Drain on paper towels and finely chop. - Blend the Base
In a medium bowl, whisk the mayonnaise, hot honey, ketchup, mustard, and red pepper flakes until smooth and fully combined. - Fold in Flavor
Stir the chopped bacon and parsley into the sauce, making sure every bite gets plenty of bacon pieces. - Season & Chill
Taste and adjust heat or sweetness as desired. Transfer to a clean jar, seal, and refrigerate at least 30 minutes to let the flavors meld. - Serve & Store
Stir before each use and slather on burgers, dunk fries, or drizzle over roasted veggies. Baconnaise keeps airtight in the fridge for up to 1 week.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes