Chorizo Oil & Chorizo Mayonnaise

Behind the plate

The submitted notes called one version Bacon Oil, but both the ingredient and method use chorizo. Publishing one corrected canonical page prevents the same infusion appearing under two misleading names.

Low-temperature processing draws paprika colour and cured-meat flavour into vegetable oil. Once strained and fully cooled, a measured portion can be folded through mayonnaise for a second service sauce.

Why this recipe works

Gentle heat extracts fat-soluble flavour and colour without frying the chorizo. Fine straining produces a clean finishing oil, while adding only a small measured quantity to mayonnaise gives smoke and colour without breaking the emulsion.

Chef’s notes

• The supplied ‘Bacon Oil’ formula actually contains chorizo, so it has been consolidated with the later Chorizo Oil entry.
• The mayo note listed both 50 g and 500 g as bacon oil, but the method says to fold oil into mayonnaise. This page interprets the second quantity as 500 g mayonnaise; confirm before production.
• Use a cured chorizo suitable for the process and follow its storage instructions.
• The oil must be completely cold before it is added to mayonnaise.

At the table

Drizzle the oil over grilled prawns, beans or roasted potatoes, and serve the mayonnaise with burgers, croquettes or fried seafood.

Cook with this

• Grilled Gambas with Café de Paris Butter
• Honey-Roasted Garlic Mayonnaise
• Thousand Island Dressing