Speck And Mozzarella Baguette With Homemade Mayonnaise

• Homemade Mayonnaise
• 2 egg yolks, at room temperature
• pinch salt
• 1 cup canola oil
• 2 tablespoons lemon juice
• Sandwich Assembly
• 1/4 pound Speck
• 1 pound fresh mozzarella
• Homemade mayonnaise
• 1 Large Baguette
• Freshly cracked black pepper

1. Using a hand or stand mixer on medium speed, beat the egg yolks and salt until the yolks turn pale yellow and thick. With the mixer still running, very slowly add the canola oil a little at a time. Wait until the oil that you added in has been incorporated until adding more. Continue adding oil until the mixture becomes very thick. Add 1 teaspoon of lemon juice and continue beating. This will help to thin out the sauce a little. Add more oil, making sure to stop from time to time to make sure the sauce is absorbing the oil. When it becomes very thick again, add more lemon juice to thin out. Continue alternating between oil and lemon juice until all the oil has been incorporated and the mixture is at the desired consistency. Taste for salt...it will most likely need it!
2. Split baguette down the middle. Spread homemade mayonnaise on each side of the bread. Slice mozzarella into rounds of desired thickness and layer on top of the baguette. Liberally pepper the surface of the mozzarella, then arrange the speck on top of that. Cut into four sandwiches and enjoy!

mayonnaise, egg yolks, salt, canola oil, lemon juice, sandwich, speck, mozzarella, mayonnaise, baguette, freshly cracked black pepper

Taken from food52.com/recipes/4804-speck-and-mozzarella-baguette-with-homemade-mayonnaise (may not work)