When tomato season hits, we make BLTs at a high clip. My homemade mayonnaise is the delicious sauce that holds the sandwich together. It's creamy, tangy and takes less than five minutes to make. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 1 large egg, room temperature
- 1 cup avocado oil
- 1/2 tablespoon fresh lemon juice, room temperature
- 1/2 teaspoon salt
- 1 teaspoon ground mustard
- blt:
- Heirloom tomato, sliced
- Flaky sea salt
- Coarsely ground pepper
- Red wine vinegar
- Bacon
- Sandwich bread
- Lettuce
- Dried oregano
Directions
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1Crack the egg into a 16-oz. wide-mouth mason jar. Add lemon, oil, salt and ground mustard. Grab an immersion blender, tilting the jar to make sure the blade is covered by the egg and turn the speed to high. Keep the blender in place for 10 seconds before tipping it up slightly to allow more oil to come in. Blend until thick.
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2Season your sliced heirloom tomatoes with flaky salt, pepper and a few dashes of red wine vinegar.
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3Bake bacon slices on 400° for 8-10 minutes until crispy.
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4Butter bread and toast one side in a large skillet over medium heat. Spread a thick layer of prepared mayonnaise on each untoasted side. Season the mayonnaise layer with oregano before adding lettuce, tomato and bacon. Slice and serve.
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