Here in Texas, beef is king. But I love me some hog and this bacon butter recipe blends crispy bacon, garlic, and shallots into creamy butter with parsley and lemon juice for brightness.
Bacon butter is perfect for topping steak, melting over grilled corn, or spreading on warm bread, and it comes together in just minutes. Like my compound steak butter, this is a HIT!
Why Bacon Butter Works
Bacon butter works because every ingredient plays a role in building layers of flavor. Crispy bacon and a touch of reserved bacon fat bring smokiness and richness to the butter.
The garlic and shallots add a really savory depth, while the fresh parsley and lemon juice cut through with brightness and contrast.
The butter of course ties it all together, providing a smooth base that carries all the flavors. The result is a balanced compound butter that feels decadent yet fresh, making it versatile for steaks, veggies, bread, and seafood.
Tap Images Below For Other Compound Butters
About The Ingredients
Unsalted Butter: Always use unsalted butter so you can control the saltiness. Bacon brings plenty of salt on its own.
Bacon: The star of bacon butter, adds smoky crunch and savory depth.
Bacon Fat: Boosts richness and spreads that bacon flavor throughout the butter.
Shallots: Add a gentle, sweet onion note without being overpowering.
Garlic: Brings sharp, savory flavor that balances the richness of bacon.
Parsley: Provides color and freshness to the bacon butter.
Lemon Juice: A splash of citrus to brighten up the recipe and cut the fat.
Kosher Salt (Diamond Crystal): Enhances flavor without making it overly salty.
Storage Tips for Bacon Butter: Fridge and Freezer
Fridge: Store your bacon butter wrapped in parchment or plastic wrap for up to 7 days. Slice what you need as you go.
Freezer: Roll into logs, wrap tightly in parchment, then into a freezer bag, and freeze for up to 3 months. Slice coins straight from frozen and add to hot food.
FAQs About Bacon Butter
Can I use salted butter? Stick with unsalted. Bacon is naturally salty, and unsalted butter lets you adjust seasoning without overpowering the recipe.
Can I use store-bought bacon bits? Nope, most of them aren’t even real bacon. Freshly cooked bacon provides crunch, smoky flavor, and rendered fat, which is key to real bacon butter.
How long does bacon butter last? This bacon butter recipe will keep for 7 days in the fridge or up to 3 months in the freezer if wrapped tightly.
What can I use bacon butter on? Steak is the classic choice, but bacon butter is also incredible on corn, baked potatoes, mashed potatoes, pasta, roasted veggies, and biscuits.
How to Make Bacon Butter (Step-by-Step)
Serves: 12 | Prep Time: 5 mins | Cook Time: 15 mins
Ingredients
2 sticks unsalted butter, room temperature
4 slices bacon
1 small shallot, finely diced
4 cloves garlic, grated
3 tbsp finely chopped fresh flat leaf parsley
1½ tbsp reserved bacon fat
2 tsp fresh squeezed lemon juice
2 tsp kosher salt, Diamond Crystal
Step 1: Place the bacon in a raised edge baking sheet, lined with parchment paper, and place it in a 400°F oven. Bake for 15 minutes or until crisp.
Step 2: Remove the bacon from the oven and place it on a paper towel lined plate, allow it to cool for five minutes. Reserve 1½ tablespoons of rendered bacon fat.
Step 3: Finely chop the bacon. Then, add it along with the remaining ingredients into a medium sized mixing bowl.
Step 4: Mix the butter and ingredients well with a fork.
Step 5: Place the butter on a sheet of parchment paper.
Step 6: Roll the butter into a log form and twist the ends of the parchment paper. Place the log in the refrigerator for at least one hour.
Ingredients
- 2 sticks unsalted butter room temperature
- 4 slices bacon
- 1 small shallot finely minced
- 4 cloves garlic, grated
- 3 tbsp fresh flat leaf parsley finely chopped
- 1½ tbsp reserved bacon fat
- 2 tsp fresh squeezed lemon juice
- 2 tsp kosher salt Diamond Crystal
Instructions
- Place the bacon on a parchment lined raised edge baking sheet, and place it in a 400°F oven. Bake for 15 minutes or until crisp.
- Remove the bacon from the oven and place it on a paper towel lined plate, allow it to cool for five minutes. Reserve 1.5 tablespoons of rendered bacon fat.
- Finely chop the bacon, then add it along with the remaining ingredients into a medium sized mixing bowl.
- Mix the butter and ingredients well with a fork. Then, place the butter on a sheet of parchment paper and roll it into a log form. Place the log in the refrigerator for at least 1 hour.