Healthy Mayo and Ranch Dressing

This stuff is a must — If you read labels these days you will be hard pressed to find a mayonnaise or salad dressing that doesn’t contain some type of vegetable oil.  Even the commercial mayos that advertise to be olive oil based —still contain vegetable oils.  Dr. Cate Shanahan’s book “Deep Nutrition” is a fabulous resource that reminds us of the dangers of eating vegetable oils regarding the oxidation that they cause in the body.  Yes those pesky free radicals are bad players.

Homemade Mayo

1 egg at room temperature

2 tbsp fresh lemon juice or apple cider vinegar at room temperature

1/2 tsp salt

1/2 tsp dry mustard

1 cup extra light olive oil or avocado oil

In a tall container or mixing bowl using a blender, mix the egg, the juice, the salt and the mustard until well blended.  While still blending, slowly pour in the oil.  Blend until is has the consistency of mayo. (an immersion blender works well also.

Homemade Ranch Dressing 

1/2 cup of mayo (recipe above)

1/2 cup coconut milk

1/4 tsp onion powder

1/2 tsp garlic powder

1 tbsp dill

salt and pepper to taste

Optional additions:

dash of paprika, chopped fresh chives, chopped fresh parsley

Whisk all the ingredients together to combine

Store in an airtight container in the fridge for up to 1 week

This recipe is taken from Dr. Shanahan’s book “Deep Nutrition”

  2/3 cup buttermilk

 1/3 cup olive-oil-based mayonnaise (homemade, or Primal Kitchen brand)

  1 teaspoon lemon or lime juice

 1 teaspoon mixture of dried onion powder, garlic, parsley, thyme, and basil

  1/4 teaspoon fresh-ground white or black pepper

 2 teaspoons sea salt n Fresh chopped chives (optional)

Place all ingredients in a jar with a tight-fitting lid and shake for twenty seconds. Season to taste.

Posted on by Angela in Diet, Nutrition, Whole Food 2 Comments

2 Responses to Healthy Mayo and Ranch Dressing

  1. Cheryl Wilson

    I have tried to make mayo before but have concerns about using raw eggs, even cage free organic eggs. I am unable to find pasteurized eggs in Indianapolis–even at Whole Foods. Any suggestions?
    Also do you know about the olive oil/vinegre store in Perry Crossing, Plainfield? It is a great source for flavored balsamics such as pomegranate balsamic, lemon flavored olive oil etc., if you make homemade salad dressings. There is also one on 86th St close to Whole Foods.

     
    • Angela

      Hey Cheryl–I love that store! I’m not sure on the eggs — I’ll look into it!

       

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