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Through the Paleo diet/lifestyle and the Whole30 my family, friends and I are becoming healthier! We are getting to our healthy weights, moving more, sleeping better and have better energy. We are suffering fewer mild medical issues and are just overall feeling better every day!

I spend a lot of time in the kitchen these days. We cook and enjoy a lot of great food that's both tasty and healthy. I hope you'll find some recipes here that you'll enjoy!


Tuesday, July 24, 2012

Perfect Paleo Ranch Dressing/Dip (and Mayo!)

First you must start with a delicious paleo mayo! There are several recipes out there, but this is by far my favorite. I have used 2 methods for making mayo. One is using an immersion blender (or stick blender) similar to the one pictured below. The other is by using a food processor. My immersion blender seemed to work just fine for a while, until it just didn't anymore. It seems great for making single batches (but if it's not a quality blender, it seems like it doesn't have enough power after a while and your mayo may start coming out runny). Here's a recipe for a double batch.  You can split the batch and make a small batch of ranch or keep it doubled for a larger batch of mayo or ranch.

image courtesy of theexcellentwife.com
What you need:
2 eggs
2 tsp of fresh lemon juice
2 tsp of yellow mustard
1 tsp sea salt
1/2 tsp white pepper
2 cups light tasting olive oil (don't use extra virgin!)





Everything needs to be room temperature before you mix, so either set the egg, lemon & mustard out on the counter for 30 minutes, or just put everything except the oil in the food processor and walk away for 30 minutes.

STICK BLENDER METHOD:
Put all of the ingredients (including the oil) in a tall container. Stick the blender in and just start pulsing it until it starts to turn creamy and white, once the majority of it is mixed, go ahead and let the blender run for a few seconds while moving it around to mix the last bit of oil in and thicken the mixture.

FOOD PROCESSOR METHOD:
After the eggs, lemon juice & mustard have come to room temp in the processor (about 30 minutes) add the sea salt & white pepper (I actually put it all in at the same time because I've been known to forget the S&P otherwise!). Now measure out 2 cups of oil in a measuring cup that you can pour neatly from.  Pour about 1/4 cup of the oil into the processor and then put the lid on and take the food pusher out. Turn the processor on and begin pouring the oil in VERY SLOWLY!  It should take you 2-3 minutes to finish, so be patient! The mayo will start to thicken and will barely be moving when you finish.  Now you have a choice. Put that amazing stuff in the fridge and let the flavor come together OR... make ranch dressing with it!

RANCH DRESSING:
Put the following ingredients in a bowl:
2C of the that amazing mayo you just made (there won't be much left, if any)
1/2 to1C of canned full-fat coconut milk (less for thicker "dip", more for a thinner "dressing")
2t apple cider vinegar

Whisk the ingredients together and then add:

2-3 cloves of garlic (you can add more or less per your preference)
1 or 2 shakes of paprika
2T fresh (or dried) Dill
2tsp fresh (or dried) Chives
S&P to taste

Now enjoy!  I put it on my salads or use it to dip my raw veggies.

6 comments:

  1. How long will the mayo last in the refrigerator?

    ReplyDelete
    Replies
    1. I think at least 2 weeks. We hardly ever have it around more than a week though! We eat it up!

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  2. what do I do if it's not thickening?

    ReplyDelete
    Replies
    1. Which method are you using? The stick blender or the food processor?

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  3. One is using an immersion blender (or stick blender) similar to the one pictured below. The other is by using a food processor. My immersion ... 2immersionblender.blogspot.com

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  4. One is using an immersion blender (or stick blender) similar to the one pictured below. The other is by using a food processor. My immersion ... 2stickblender.blogspot.com

    ReplyDelete