BLT sliders on focaccia with homemade herby mayo
Binging with Babish · ♥ 37.4K likes · 1.1M views · 9 min video
Read about bacon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole large eggs
- 1½ tbsp lemon juice
- white vinegar
Combine eggs, lemon juice, white vinegar, chopped garlic, Dijon, paprika and cayenne in a tall cylindrical container.
Homemade mayo with an immersion blender
- 1 cloves garlic
- 1 tsp Dijon mustard
- ¼ tsp paprika
- ¼ tsp cayenne
- 1½–2 cup neutral flavored oil
Blend on high with an immersion blender, adding the oil and pulsing upward slowly until it emulsifies into a creamy mayonnaise.
- 2 cup mayonnaise
- ¼ cup chopped chives
- ¼ cup chopped dill
- ¼ cup chopped parsley
- ¼ tsp Worcestershire sauce
- hot sauce
- kosher salt
- freshly ground black pepper
- ½ cup sour cream
Stir chives, dill, parsley, Worcestershire, hot sauce, salt, pepper and sour cream into the mayonnaise.
Flavoring it into ranch mayo
- bacon
Spread the bacon on a parchment lined baking sheet and bake at 375F for 25 to 30 minutes until crisp.
- 1 whole focaccia
- olive oil
Halve the focaccia lengthwise, brush with olive oil seasoned with salt and pepper, and toast on the top oven rack.
- 1 cloves garlic
Grate a clove of garlic over the roughed up toasted surface, then finish with flaky salt.
Garlic-rubbed bread and assembling BLT sliders
- flaky finishing salt
- butter lettuce
- tomatoes
Spread the herby mayo, then lettuce, then tomatoes, then bacon.
The mayonnaise can be made well in advance; the lettuce wilts after a few hours in the fridge.