BLT with Avocado and Brown Butter Mayo

The addition of Avocado and Brown Butter Mayo elevate the BLT from good to divine.

Technically I suppose the addition of Avocado would make this a BLAT – but somehow that doesn’t sound as appetizing. Skip the avocado if you like, but the Brown Butter Mayo takes this classic sandwich to a whole new level.

Ingredients – Makes Two Sandwiches

For the Brown Butter Mayo:

  1. 1 egg plus 1 egg yolk
  2. 1 cup vegetable or canola oil
  3. Pinch Kosher Salt
  4. Pinch brown sugar
  5. Juice of half a lemon
  6. 4 tablespoons unsalted butter

For the Sandwiches

  1. 4 slices toasted sandwich bread
  2. 2 leaves romaine lettuce, folded in half
  3. 1 avocado, sliced
  4. 8-12 slices thick sliced bacon (about 1 lb)


For the Brown Butter Mayo:

  1. Begin by making the brown butter. Heat a medium sized skillet over high heat for about a minute; add the butter and reduce heat to medium low. Swirl the butter around the pan and continue to cook until milk solids have begun to turn golden brown and give off a slightly nutty aroma. Don’t overdo it. Remove from heat and set aside.
  2. Make the Mayo: Add egg, egg yolk, kosher salt, brown sugar and lemon juice to a cup just large enough to fit the head of an immersion blender. Insert the immersion blender into the bottom of the cup and pulse a few times, then turn it on. A thick, stable emulsion should form. Slowly lift the head of the immersion blender until the mixture is thick and stable. Watch the Kenji video here.
  3. Once you’ve made your mayo, whisk the brown butter into the mayo until well incorporated.

    Note: You can skip the whole homemade mayo thing if you want – just whisk the browned butter, lemon juice and brown sugar into a cup or so of store-bought mayo – the results are basically just as good.

For the Sandwiches:

I don’t really feel like I need to offer step-by-step instructions on how to make a sandwich, but I will offer this tip: For the bacon, I do the following:

  1. Preheat oven to 350°F on the convection setting (or 375°F if no convection).
  2. Place bacon slices on a wire rack set over a baking sheet.
  3. Place bacon in the oven on the center rack, fattier ends facing the back of the oven.
  4. Bake for 20 minutes and up to 30 minutes until desired level of crispiness is achieved.


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