Heirloom Tomato BLT with Brown Butter Mayonnaise
An Heirloom Tomato BLT sandwich is the ultimate way to celebrate summer tomatoes, and don't even think about skipping the brown butter mayonnaise, it's mandatory.
Ingredients
FOR THE BROWN BUTTER MAYONNAISE:
- 12 tablespoons unsalted butter
- 1 large egg yolk at room temperature
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon cold water
- ¼ teaspoon kosher salt plus more to taste
FOR THE BLT:
- 2 slices bread gluten free or regular
- 2 slices pork or turkey bacon halved
- 2-3 thick slices heirloom tomato
- 2 leaves Little Gem or romaine lettuce
Instructions
-
In a small skillet or saucepan over medium heat, melt the butter completely; cook until it turns brown and smells nutty, about 4 to 6 minutes. Be sure to stir frequently, scraping up any bits from the bottom so they don't burn. Take the pan off the heat and transfer the brown butter to a glass measuring cup with a spout. Let cool to just above room temperature. Combine egg yolk, lemon juice, cold water, and salt in a medium mixing bowl. Whisk until well integrated and bright yellow, about 30 seconds. Whisking constantly, add about half of the brown butter to the yolk mixture, a few drops at a time. Do not add the brown butter too rapidly; or an emulsion will not form.
Gradually add remaining brown butter in a very slow, thin stream, whisking constantly, until mayonnaise is thick and spreadable. The process should take around 6-8 minutes (this step can also be done in a food processor. Season to taste.
-
Toast bread and spread one slice (or both slices) evenly with brown butter mayonnaise.
-
Layer bacon, tomato and lettuce over a slice of bread and top with the other slice.
Recipe Notes
The mayo also makes for an amazing addition to any salad dressing