Maple Mayonnaise

1. Using an immersion blender or medium sized bowl and a whisk, combine and blend the egg yolks, maple syrup, Dijon mustard, vinegar, and salt. Blend for 60 seconds or whisk until frothy.
2. Add in olive oil one tablespoon at a time while whisking vigorously or blending. Do this for the first ¼ cup of oil so that the mixture emulsifies and becomes creamy. You can then add the remaining oil in a very slow stream while blending or whisking alternately.
3. Once fully blended add salt and lemon to taste.
4. Add mayonnaise to a clean jar with a lid and refrigerate for up to 2 weeks.

Maple Bacon

1. Preheat the oven to 350 degrees F
2. Line a baking or sheet tray with foil. Use a tray with sides to catch the grease. Use a resting rack to lay the bacon on, this will help get maximum crispiness. Brush or spray the rack with oil to keep bacon from sticking.
3. Lay the bacon down flat without it overlapping.
4. Brush both of the sides generously with maple syrup.
5. Bake for 15-30 minutes (depends on the thickness of your bacon) turning once if needed. If your bacon looks to be burning lower the oven temperature to 325 degrees F.
6. When cooked to crisp remove the tray from the oven and let cool for 5 minutes to allow maple syrup to harden.
7. Assemble your BLT using your favorite toasted bread, vine ripened tomatoes, and crisp lettuce.

8. Enjoy!