Next, I learned something important with my experimenting with bacon fat, trying to make baconnaise--because this type of fat is solid in the fridge, melting, straining and then whipping some of it into your mayo results in a thicker mayo once it has sat in the fridge. It does impart a slightly baconny flavour. But if bacon fat can thicken mayo, why can't coconut oil? So I tried it that way this time. I use virgin, organic coconut oil, which has zero flavour whatsoever, so it didn't leave any added taste in the mayo but all the thickness I wanted. This was a good thing!
Discovering apple cider vinegar was a very good thing. White vinegar just adds a vinegar taste, or sour taste, but apple cider makes it tangy!
And lastly, I came upon a recipe for garlic-basil mayo. Now, I changed a few things--ok, several things. But the thought of garlic and basil stuck with me. Instead of fresh garlic, which has the potential to go rancid fairly quickly, I used dried granular garlic and dried basil. Wow, what a flavour burst. So here's the recipe:
- 1 egg, at room temperature
- 1 cup extra-light tasting olive oil
- 2 tbsp coconut oil, melted
- 2 tbsp apple cider vinegar
- 1/2 tsp ground mustard
- 1/2 tsp dried, granulated garlic
- 1/2 tsp dried basil
- 1/4 tsp salt
Leaving the blender on and the feeder open, slowly drizzle the olive oil in. Pour so slowly that the stream of oil begins to break up and is barely dripping in. It's going to take 3-4 minutes of drizzling to get it all in there. Watch your mayo turn white in the process. Once all the olive oil is in there, pour in the coconut oil and continue to mix for another minute just until mixed thoroughly.
Taste it. It's already delicious, isn't it? Now, understand that it will thicken, and the flavours will all mingle and it'll taste even beter in a couple of hours!
Carefully scrape your mayo into a clean empty jar and chill in the fridge. I've found mayo stays good for about 2 weeks in the fridge, but begins to seperate after that and that kinda scares me. So lets say it's only good for about 2 weeks, ok? It's amazing how many things you'll find that you'll now put mayo in/on so this stuff will disappear pretty quickly at first!!