BLTs with Roasted Red Pepper Mayonnaise

There are many cooking-related things that I have never done before- for example, I’ve never baked bread, made hollandaise sauce, made a crepe, or made homemade mayonnaise.  All of these things intimidate me for one reason or another, and so many of these things made it onto my resolutions list for the new year.

After perusing Joy the Baker one day (if you haven’t visited her website, do so, it’s awesome!), I came upon a post on the best BLTs, complete with roasted red pepper mayonnaise.  BLTs are such a great thing to make in the summer when the tomatoes are fresh, and you don’t want to use your oven.  The only cooking involved is cooking the bacon (which you can cook in the oven, but I do on the stovetop for the most part).  I figured her roasted red pepper mayonnaise was just the thing to kick these already delicious sandwiches up a notch, and give me the drive to make my own mayonnaise.  I was so surprised at how easy it was- if you have a food processor that is (someday I’ll try making it by hand).  That’s one resolution I can now check off my list!

Roasted Red Pepper Mayonnaise
from Joy the Baker, originally adapted from Fat

Makes about 1 cup
Ingredients:
1 large egg yolk
3/4 tsp Dijon mustard
1 tsp lemon juice
salt and pepper to taste
1 roasted red pepper, coarsely chopped (jarred, or homemade)
3/4 cup canola or grapeseed oil
Directions:
1. Combine the egg yolk, mustard, lemon juice, and roasted red pepper in a food processor.  Mix about 30 seconds.  Add a pinch of salt and pepper and blend again for a couple seconds.
2. With the food processor running, slowly add the oil.  It’ll start to emulsify fairly quickly, and it will take about 1-2 minutes to thicken to mayonnaise consistency.  Taste and season with salt and pepper to taste.
Notes:
  • The leftover mayonnaise can be stored in an airtight container in the refrigerator and will last for 3-4 days.
  • The recipe makes a good amount, so you’ll probably will have a good amount leftover, depending on how many BLTs you are making. You could use the mayo on any type of sandwich or burger, as a dipping sauce for potato wedges, in egg or potato or chicken salad, as a dipping sauce for artichoke leaves….. whatever you want!!
BLTs

Ingredients:
Good bread, toasted
Bacon, cooked
Tomato, sliced thinly or thickly
Lettuce (romaine, iceberg, butter, Boston….)  I used some lettuce from my garden!
Cheese (optional)
Roasted Red Pepper Mayonnaise
Directions:
1.  Ummm… so you don’t really need instructions to make this sandwich!  Just take your toasted bread, slather it with mayo, and top it with bacon, lettuce and tomato (and cheese if you want).  Eat and enjoy!
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4 thoughts on “BLTs with Roasted Red Pepper Mayonnaise

  1. looks delish, however, I've been known in my parts for substituting vegan/oat bran for the bacon, would you have any suggestions for improving my dish as people always throw it at me when I serve it.

  2. Hahahahaha, hmmmm vegan/oat bran, eh? I'm not surprised at the defenestration of your dish. I myself am partial to the processed tofacon… that's a thing right? They also may be throwing it out the window because unfortunately mayo is not vegan 😦

  3. Hmmmm…. I might just have to get some stripple some day…. maybe make several BLTs with various bacon and fake bacon and do a blind taste test. Also…. I misread your comment Jeremy thinking that your guests were throwing your food out the window, rather than at you. I think that throwing at at you was definitely more appropriate as I'm pretty sure oat bran is not a suitable substitute… maybe if it was flavored with liquid smoke though….

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