Bacon Times Three BLT

You read the title right, bacon in three different components of the BLT.  I may have a death wish or just need fatty food to motivate me to break out my running shoes.  Either way, this is an indulgent BLT worth trying!  Obviously way one is going to be crispy (only way) bacon.  Second, toasting up fresh slices of bread in the pan used to cook the bacon to get all of the crispy bits of flavor left behind.  And third?  Oh third is the best.

BACON FAT MAYONNAISE!  Normal mayo just has plain old oil but Toasty mayo goes full tilt fat kid crazy.  Just 3 tablespoons of bacon fat drizzled in and a pinch or two of smoked salt (new favorite, thanks Giada!) make the mayo smoky and full of bacony depth.  Add a couple of cloves of roasted garlic, because I always have a few on hand in my freezer, and it is my paradise.

Guys, it is just about the simple things.  Plump tomatoes, crunchy fresh greens, fresh bread from the French ex-pats in my neighborhood, and a killer mayo.  Oh and bacon.  Always bacon.

Homemade Mayonnaise

I feel like normal people don't go to "hey, I should make mayo" when they have leftover egg yolks.  But after the meringue cookie experiments I had some leftover and mayo was on my culinary to-do list.  I pulled out my copy of Mastering the Art of French Cooking and got to blending!

I'm in the camp of if it can be done with a food processor, I'm going to use it.  In this instance, I really wish I had a stand mixer.  It would have made buzzing up the yolks and drizzling the olive oil easier.  But no matter, still got a great product.

The whole thing came together in a matter of minute.  First blitzing the egg yolks, adding the flavorings, then adding the oil slowly until a thick mayo comes together.  It's a great blank canvas for any mayo, which I'm still trying to figure out since one person cannot reasonably go through one 3 cups of mayo in a week... suggestions welcome!