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BLT Sandwich with Homemade Mayonnaise

Food • Martha Stewart's Cooking School • Recipes

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

  1. Spread one side of one slice of toast with butter.
  2. Arrange lettuce on top, along with tomato and basil. Season with salt and pepper. Top with bacon.
  3. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. Serve immediately.
  4. For the Mayonnaise
    1. 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.
    2. 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.