Follow these steps for perfect results
Lapsang Souchong tea leaves
Toasted and crushed
Mayonnaise
Ground allspice
Garlic clove
Finely minced
Grape jelly
Low-sodium soy sauce
Preheat oven to 250°F (120°C).
Spread Lapsang Souchong tea leaves on a parchment-lined baking sheet.
Toast tea leaves for 10 minutes, or until completely dry and crumbly.
Crush the toasted tea leaves into a powder using a mortar and pestle or spice grinder.
In a medium mixing bowl, combine the powdered tea leaves with mayonnaise, ground allspice, minced garlic, grape jelly, and low-sodium soy sauce.
Whisk all ingredients until thoroughly combined.
Taste and adjust seasonings as needed.
Refrigerate for at least 1 hour (and up to 4 days) to allow flavors to meld.
Taste again before serving to experience the 'bacon' flavor development.
Expert advice for the best results
Adjust the amount of tea leaves to control the smokiness level.
For a vegan version, use vegan mayonnaise.
Everything you need to know before you start
5 minutes
Can be made up to 4 days in advance
Serve in a small bowl or ramekin.
Serve with crudités, crackers, or toasted bread.
Use as a spread for sandwiches or burgers.
The acidity of the rosé cuts through the richness of the mayonnaise.
Discover the story behind this recipe
Modern interpretation of a classic condiment
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