recipe from joythebaker.com

Roasted Red Pepper Mayonnaise

     adapted from Fat 

     makes about 1 cup of mayonnaise

1 large egg yolk

3/4 teaspoon Dijon mustard

1 teaspoon lemon juice

salt and pepper to taste

1 roasted red pepper, coarsely chopped ( I used the jarred variety.  Easy!)

3/4 cup canola or grapeseed oil

Combine egg yolk, mustard, lemon juice, and chopped roasted red pepper  in the bowl of a food processor fitted with the blade attachment.  Mix for about 30 seconds.  Add a pinch of salt and pepper and whirl again.  

With the machine running (I know it's loud), gradually add the oil until the mixture starts to thicken and emulsify.  I added the oil in a steady, but very thin stream.  The mixture will start to emulsify at about the 2 minute mark.  Once it starts to emulsify, you can add the fat more quickly.  If the mixture is too thick for some reason, just blend in 1 teaspoon of boiling water to thin it.  Taste and adjust the seasoning.  Store in an airtight container and refrigerate.  Lasts for 3-4 days. 

The Best BLT

     makes one sandwich

2 slices of your favorite bread, toasted

3-4 slices of tomato

2 leaves of butter lettuce, rinsed

4 -5 slices of crisp bacon

generous slather of roasted red pepper mayonnaise

Cook up bacon and drain of a paper towel.  Rinse lettuce leaves, and pat dry.  Slice tomato slices and let rest on a paper towel, allowing some of the moisture to be absorbed.  

Toast bread and slather with as much roasted red pepper mayonnaise as you like.  Top with bacon, tomatoes and lettuce.  Top with other slice of bread and you're in business.  Holy yum!