Elise Jesse’s BLT with Homemade Mayo

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

Calories

183

Carbohydrates

43g

Protein

10g

Potassium

405mg

Fiber

8g

Sugar

7g

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

Direction

Crack 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.
Season your sliced heirloom tomatoes with flaky salt, pepper and a few dashes of red wine vinegar.
Bake bacon slices on 400° for 8-10 minutes until crispy.
Butter 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.