BLT’s the Serious Eats Way

So tonight we had the in-laws in town and decided to take advantage of summers bounty, red, ripe tomatoes that beg for bacon and lettuce.

Mission accomplished thanks to Mackenzie for the tomatoes and Serious Eats for the inspiration and mayo recipe.

For those of you not a follower of Serious Eats, you have to toast (fry) your bread in the bacon fat, shred your lettuce pick the best summer tomatoes any make your own mayo. Make sure you salt your tomatoes.

The mayo is easy with a immersion blender and  narrow bottom container, just larger than the head of the blender.

1 fresh egg
1 T fresh lemon juice
1 t dijon mustard
1 med clove of garlic
1 cup of salad oil
Salt to taste

Place ingredients in order. Head of the blender to the bottom and blend on high, lifting a bit till all the oil is used and it is thick and smooth. Add salt to taste. 

Crisp bacon is key although, personally, I prefer softer bacon. Generous mayo on both slices of toasted bread then shredded lettuce. I love iceberg but any will do depending on your preference. Then those lucious tomatoes, salted followed by the bacon and the top bread. So tasty.