🇪🇸 Spanish-Inspired · Sauces
Chorizo Oil & Chorizo Mayonnaise
A warm paprika-red chorizo infusion that becomes both a finishing oil and a smoky mayonnaise.
01 — THE STORY
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.
03 — THE METHOD
Cook step by step
- 01
Place the chorizo, vegetable oil, paprika, a small pinch of salt and cracked pepper in the Thermomix.
- 02
Set to 45°C, speed 4.5, for 35 minutes. Keep the lid and measuring cup positioned according to the machine instructions.
- 03
Pass the infused oil through a fine sieve without forcing solids through. Cool rapidly, then cover and refrigerate.
- 04
For chorizo mayonnaise, weigh 500 g mayonnaise into a clean bowl.
- 05
Fold in 50 g of the fully cooled chorizo oil gradually until the colour and flavour are even. Cover, label and refrigerate.
04 — FROM THE PASS
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
How to serve it
Drizzle the oil over grilled prawns, beans or roasted potatoes, and serve the mayonnaise with burgers, croquettes or fried seafood.