Classic BLT with Homemade Mayonnaise

August 1, 2013

Ah the classic BLT. Something so simple can be elevated into something so sublime with good ingredients and homemade mayonnaise. Mayonnaise is a simple DIY project– it only takes egg yolks, oil, vinegar, and mustard. You can also make your mayonnaise fancy by adding herbs or spices of your choice. The difference is well worth the effort. I’ve used an immersion blender here, but you can easily do this in a food processor or a blender. The process of making mayonnaise is an intuitive one, which is why you should keep adding oil until you feel the consistency is right.


BLT Ingredients:

  • 3 slices of thick cut bacon
  • 2 slices of heirloom tomatoes
  • few leaves of butter lettuce
  • 2 slices of white bread
  • Homemade mayonnaise

Mayonnaise Ingredients:

  • 1 egg yolk
  • 1/2 – 2/3 cup of a neutral oil, like grapeseed or safflower oil
  • 1 tablespoon of white wine vinegar or rice wine vinegar
  • 1 teaspoon of dijon mustard
  • 1/4 teaspoon of kosher salt


To make the mayonnaise, place an egg yolk in a measuring cup or bowl of a food processor.  Add the dijon mustard, salt and vinegar and blend until just combined. Start by adding several drops of oil and blend. Keep blending the mixture and stream in a little more oil. Keep adding the oil slowly while blending.


Add enough oil until the mayonnaise is pale and thick, anywhere from 1/2 a cup to 2/3 cup.  Once it all comes together, stop blending. Be careful and don’t over blend the mixture as it can turn to liquid again! The refrigerated mayonnaise will keep for up to 5 days.


Now for the BLT.  Smear generous amounts of mayonnaise on both slices of white bread.


Top with bacon, tomato and lettuce.


Slice and enjoy this classic!


(images by HonestlyYUM)


Are any of your recipes printable without all the pictures?

Not at this time Bea, but we’ll be sure to let you know as soon as we add that feature (it’s in the works!).

I just love a well made BLT, and the homemade mayo just seems perfect. Maybe I’ll make one this weekend, even toss on a bit of wasabi for an extra “bite”..a WBLT (which admittedly sounds like a radio station from Des Moines, Iowa). 🙂

There is nothing better than a classic BLT done the right way. Love the idea of making your own mayo. Generally I’m not a huge fan of mayo, but when I lived in Paris 8 years ago, the couple I stayed with at the beginning would always make their own mayo with lots of herbs in it. It was some of the best mayo I have ever tasted and I would always smear it on every sandwich. This post has inspired me to make my own now.
xo Quinn

Quinn Cooper Style

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