Vegetarian Bacon Mayonnaise

It would not be unreasonable to balk at the official the name of this recipe—"Bacon Mayo (for Vegetarians and Meat Eaters)"—and its motley crew of disparate ingredients: toasted Lapsang souchong tea leaves, soy sauce, allspice, mayonnaise, and... drumroll please... grape jelly. 

Vegetarian Bacon Mayonnaise (No Bacon!)

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."

https://food52.com/recipes/71243-vegetarian-bacon-mayonnaise-no-bacon