
BLT Sandwich with Homemade Mayonnaise
Yield: 1 sandwich
Course: Entree
Cuisine: American
Occasion: Cookout, July 4th, Picnic
Theme: Cooking for One, Cooking with Kids,
Family Friendly, Meat, Quick and Easy
Ingredients
- 2 slices white sandwich bread, toasted
- 1 teaspoon unsalted butter, room temperature
- 1 to 2 romaine or iceberg lettuce leaves
- 1 vine-ripened tomato, sliced 1/4 inch thick
- 3 to 4 basil leaves
- 2 slices thickly cut bacon, cooked
- 1/2 cup homemade mayonnaise
- Coarse salt and freshly ground pepper
- For the Mayonnaise
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Coarse salt
- White pepper
- 1 cup grapeseed, sunflower, or safflower oil
Directions
- Spread one side of one slice of toast with butter.
- Arrange lettuce on top, along with tomato and basil. Season with salt and pepper. Top with bacon.
- Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. Serve immediately.
- For the Mayonnaise
- By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
- Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.