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.
