Saturday, May 8, 2010

A Great American Classic: The BLT

I LOVE Bacon, Lettuce and Tomato sandwiches and the key to a great BLT is really good ingredients.

This sandwich was made with a beautiful tomato that I bought from Amidei Mercatino in Lake Forest.

Note: Not sure why people assume that this little alley market is expensive. I bought fresh strawberries, blackberries and the gorgeous tomato that I used in this sandwich for far less than what I paid at the Jewel grocery store down the street.

The produce at Amidei is really spectacular and not only looks great but tastes good too.

I had high-quality bacon on hand from my butcher. Remember to buy from your local butcher to get the best quality meat.

In the summer, I buy bacon from my local farmer’s market. Kelly and Babe from The Double “Y” Cattle Company sell Country Slab Bacon. Talk about fresh from the farm,it doesn't get much fresher.

The Labriola brand San Francisco Sour Asiago Peppercorn bread was such a great match for the ingredients in this sandwich.

I purchased this bread on sale today ($1.59 vs. $3.99 full price) at Caputos Cheese Market in Lake Forest.

And the real secret to making this sandwich great – Homemade Mayonnaise. Here is a quick and easy recipe. It only takes a few minutes to make and the difference in taste will surprise you.

Bon Appetit!

Homemade Mayonnaise

• 1 egg yolk

• 1/2 teaspoon fine salt

• 1/2 teaspoon dry mustard

• 2 pinches sugar

• 2 teaspoons fresh squeezed lemon juice

• 1 tablespoon white wine vinegar

• 1 cup oil

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 hour then refrigerate for up to 1 week.