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Tuesday 26 January 2021
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Vegetarian Bacon Mayonnaise (No Bacon!)

Author Notes: From Tyler Kord’s cookbook, A Super Upsetting Cookbook About Sandwiches.

It would not be unreasonable to balk at the official the name of this recipe—”Bacon M (…more) —Sarah Jampel

Makes 1 1/2 cups

  • 2teaspoons Lapsang souchong tea leaves
  • 1 1/2cups mayonnaise
  • 1/2teaspoon ground allspice
  • 1garlic clove, finely minced
  • 1teaspoon grape jelly
  • 2tablespoons low-sodium soy sauce
  1. Heat an oven to 250° F. Toast the leaves on a parchment-lined baking sheet for 10 minutes, or until completely dry and crumbly. Crush to a powder in a mortar and pestle or spice grinder.
  2. In a medium mixing bowl, combine the tea leaves with the remaining ingredients. Whisk until thoroughly combined. Taste. “It totally does not taste like bacon,” at this stage explains Kord.
  3. Refrigerate for at least 1 hour (and up to 4 days). Now give it another taste: “Bacon!” Kord writes. “Kind of! But definitely delicious.”




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