Maple Glazed Bacon BLT with Maple Mayo
A sophisticated take on the classic BLT, this version enhances the sandwich with a two-part maple treatment. The star is maple-glazed bacon, baked until crackling crisp with caramelized edges from a generous maple syrup coating. Alongside it comes a silky maple-infused mayonnaise made with egg yolks, Dijon mustard, apple cider vinegar, and lemon—an emulsified sauce that transforms the ordinary. The interplay of smoky, salty bacon against sweet maple and tangy mayo creates complex flavor layers, while the crisp lettuce and vine-ripened tomatoes provide textural contrast. This is for home cooks who appreciate homemade condiments and want to impress family and guests at lunch or casual entertaining. Serve it fresh on toasted bread when the bacon is still warm and the maple coating has just hardened. This version stands apart by treating both the bacon and the mayo as intentional flavor components rather than afterthoughts, turning a humble sandwich into something memorable.
Ingredients
- 2 free range egg yolks
- 2 tablespoons maple syrup
- 1 ¼ cups extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ lemon
- salt, to taste
- bacon, medium sliced, dry
- bread, toasted
- lettuce, crisp
- tomatoes, vine ripened
Instructions
- 1
Combine egg yolks, maple syrup, Dijon mustard, vinegar, and salt in a bowl or immersion blender container and blend for 60 seconds or whisk until frothy.
- 2
Add olive oil one tablespoon at a time while whisking vigorously or blending until the mixture emulsifies and becomes creamy, then add the remaining oil in a very slow stream while alternating between blending and whisking.
- 3
Adjust seasoning with salt and lemon juice to taste, then transfer mayonnaise to a clean jar with a lid and refrigerate.
- 4
Preheat oven to 350 degrees F.
- 5
Line a baking tray with sides with foil and place a resting rack on top. Brush or spray the rack with oil to prevent sticking.
- 6
Lay bacon flat on the rack without overlapping.
- 7
Brush both sides of the bacon generously with maple syrup.
- 8
Bake for 15-30 minutes, turning once if needed. If bacon begins to burn, reduce oven temperature to 325 degrees F.
- 9
Remove from oven when bacon is crisp and let cool for 5 minutes to allow maple syrup to harden.
- 10
Assemble sandwich using toasted bread, cooled bacon, vine-ripened tomatoes, crisp lettuce, and maple mayonnaise.
Tips
Emulsify mayonnaise slowly by adding oil one tablespoon at a time initially. This prevents the mixture from breaking. Temperature matters—use room-temperature ingredients. If it breaks, start with a fresh egg yolk and whisk in the broken mixture drop by drop.
Use a resting rack for bacon to maximize air circulation and crispiness. The rack prevents bacon from sitting in its own grease. Pat bacon dry before coating with maple syrup for better adhesion and browning.
The 5-minute cooling period after baking allows the maple glaze to set and harden, creating a satisfying crack when you bite into the bacon. Don't skip this step or the glaze will remain soft and sticky.
Good to Know
Maple mayonnaise keeps refrigerated in a clean jar with a lid for up to 2 weeks. Assembled sandwich should be eaten fresh. Leftover glazed bacon can be stored in an airtight container for 3-4 days and reheated gently.
Prepare maple mayonnaise up to 2 weeks in advance and refrigerate. Cook bacon and glaze it up to 1 day ahead, then reheat gently in a 300 degree F oven for 3-5 minutes before assembling. Toast bread and prepare vegetables day-of for best results.
Serve immediately after assembly while bacon is warm and crispy. Pair with soup, salad, or chips for a complete casual meal. Works for lunch, light dinner, or entertaining.
Common Mistakes
Add oil too quickly to prevent mayonnaise from breaking and separating.
Skip the cooling period after baking to allow the maple glaze to harden for better texture contrast.
Overlap bacon on the rack to prevent uneven cooking and maximize crispiness.
Substitutions
FAQ
Can I make the maple mayonnaise without an immersion blender?
Yes, use a medium bowl and whisk. Combine eggs, maple, mustard, vinegar, and salt, then whisk for 60 seconds until frothy. Add oil very slowly—one tablespoon at a time for the first quarter cup—while whisking continuously. This requires patience but produces the same creamy emulsion.
What if my mayonnaise breaks or becomes grainy?
Start fresh with a new egg yolk in a clean bowl. Whisk it alone for 30 seconds, then very slowly add the broken mayonnaise drop by drop while whisking constantly. Once it emulsifies, continue adding the remaining oil in a thin stream. This rescue technique works reliably.
How long can I store baked maple bacon?
Store cooled bacon in an airtight container in the refrigerator for 3-4 days. Reheat gently in a 300 degree F oven for 3-5 minutes before eating to restore crispiness. Do not microwave, which makes bacon soggy. The maple coating may harden further when cold.