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| Photo credit: paleogrubs.com |
PALEO RANCH DIP / DRESSING
Paleo / Whole 30 compliant
1 cup homemade mayo (recipe below)
Full fat, canned coconut milk (for thinning)
1/2 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon dried parsley
Pinch of sea salt
Pinch of coarse ground pepper
* In a small bowl, blend ingredients together adding coconut milk slowly until consistency is as desired.
* Refrigerate for 1 hour or more to allow flavors to incorporate.
* Thin with coconut milk as needed.
* Enjoy as a veggie dip or drizzle over salad as a creamy dressing.
HOMEMADE MAYO
Paleo / Whole 30 compliant
1 large whole egg (pasteurized)
pinch of salt
1/4 tsp. dry mustard powder
1 Tbs. lemon juice
1 1/4 cup sunflower, safflower, walnut, avocado or light olive oil (not EVOO)
Best if ingredients are at room temperature. Place whole egg(s) in a bowl; run hot water over it/them for a minute.
* Place egg, salt, mustard powder and 1/4 cup oil in a tall glass container that fits an immersion blender.
* Begin blending ingredients and slowly drizzle oil into egg mixture.
* When the consistency turns thick and creamy, stop adding oil & stop blending. Add lemon juice to taste & mayo is finished.
* Paleo Mayo can be stored in a glass container in the refrigerator to the expiration date on the egg container.
Ranch Recipe adapted from C. Scanio.
Homemade Mayo recipe adapted from Whole 30.
Taste. Enjoy. Pass it on!