Herb Mayo BLT

Making your own mayo is a really interesting experience. It's fun and with the right tools, it's easier than you might think. Without the right tools, it's almost impossible.

I made this mayo from scratch, but I'll include the modification for the easy way at the end. I based it off an Emeril recipe because really, who knows better?

Herb Mayo BLTs
makes 4 sandwiches

8 slices thick cut bacon
8 slices whole grain bread
2 medium tomatoes
a handful of nice lettuce
1/2 cup Fresh Herb Mayo (below)

Spread the bacon evenly over a baking pan and place it in a cold oven. Set the temp to 400° and walk away. After about 15-20 minutes, the bacon should be done. If you want it crispier, let it cook a bit longer.

Slice your tomatoes thickly, you should have at least 2 slices for each sandwich.

Weather to toast or not is up to you. With a nice grainy bread, I don't toast, but the crunch is a nice contrast. And lettuce, iceberg is classic, but who says you have to stay there? I like spring mix. It's always a surprise.

To assemble, spread the mayo on your bread and layer everything evenly. Slice on diagonals and serve.

Fresh Mayo

1 lg egg
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp salt
1 1/4 cup Greek Seasoning Olive Oil
2 tsp chopped parsley
1 pinch dried oregano
1 pinch of pepper

In a food processor, combine egg, mustard, lemon and salt and blend until smooth. While it's running, add the oil slowly but steadily until everything comes together smoothly. Taste and adjust salt. 

Turn mayo out into a bowl and fold in the herbs. Refrigerate until using. Better if let to sit an hour or two.

Fresh Mayo, The Easy Way

1/2 cup olive oil mayo
2 tbsp Greek Seasoning Olive Oil
2 tsp fresh chopped parsley
1 pinch dried oregano
1 pinch pepper
Couple drops fresh lemon juice

Whisk everything together and let it sit, refrigerated, for half an hour before using.