In the bowl, whisk together the egg yolks, lemon juice, paprika, salt and white pepper.
A mayonnaise sandwich can be simply mayonnaise spread between two slices of bread, but most people will add some type of meat or cheese with the mayonnaise. You can even make a BLT by putting bacon, lettuce, and tomato with the mayonnaise between the bread slices. In order to have the best mayonnaise sandwich, make your own mayo. It will keep in the refrigerator for up to one week in a sealed jar, ready for your next sandwich.
- Large, round bottom bowl
- 2 egg yolks
- 3 tbsp. lemon juice
- 1/8 tsp. paprika (optional)
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1 c. oil (see tip)
- 1 tsp. dijon mustard (optional)
- 1 pt. jar with lid
- 2 slices of bread, any variety
- 1/4 c. chopped vegetables, hard boiled eggs, canned tuna or cooked, shredded meat (optional)
- Knife or spreader
- 1 slice of cheese, cold cut meat, lettuce leaf and tomato (optional)
Make the mayonnaise
Continue to whisk while you pour the oil into the mix in a slow stream. If you stop whisking or add the oil too fast, it will separate and not make an emulsion.
Add the mustard, if desired, after all the oil has been mixed into the mayonnaise. The mayonnaise will be yellow, not white like commercial preparations since this version has egg yolks in it.
Transfer the mayonnaise to the jar, seal and store for up to one week in the refrigerator.
Make the mayonnaise sandwich
Lay two slices of bread onto the plate.
Mix 1/4 c. of mayonnaise with the chopped vegetables, hard boiled eggs, canned tuna or shredded meat, if you are using any of these.
Spread 1 to 2 tbsp. of mayonnaise (or mayonnaise mixture from Step 2) onto each slice. Reserve any remaining mayonnaise for later use.
Place a slice of cheese, cold cut meat, lettuce leaf and tomato slice on one of the slices of bread, if desired.
Put the bread slices together with the filling in between. Slice in half or serve the sandwich whole.
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