By: Kelly Leonard
What is the purpose of an emulsifier?
Recipes in which eggs are used as an emulsifier.
Basic Paleo Mayo Recipe
- 2 farm fresh pastured** eggs
- 2 cups light olive oil
- 2 tablespoons apple cider vinegar (or fresh lemon juice)
- 1 teaspoon fine celtic sea salt
Optional additions to basic paleo mayo recipe:
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- Combine the eggs, vinegar, salt, mustard (if using) and cayenne (if using) in a blender*** and pulse a few times until frothy.
- With the blender running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form.
- Continue adding the rest of the oil in a slow, steady stream.
- Add more salt or other ingredients to taste.
- Store, tightly covered, in the refrigerator for up to 7 days.
Buttermilk Ranch Dressing
This is a great salad dressing to serve to your family if they are having a hard time letting go of their favorite creamy bottled dressing. My husband loves this stuff and I love that it is actually really good for him. When I don’t have homemade mayonnaise in the fridge I substitute an additional 1/4 cup creme fraiche to avoid the unhealthy oils found in most commercial mayonnaise.
- 1 1/4 cups sour cream (I save money by making my own)
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon onion powder
- 1 large garlic clove, minced
- 4 tablespoons fresh chopped parsley
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill weed (or 1 teaspoon fresh)
- Combine all ingredients in a quart jar. Stir well with a fork or seal tightly and shake.
- Refrigerate for at least an hour before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk.
- This is delicious over a chopped salad with bacon, hard-boiled egg, and lots of vegetables.
This is my go-to salad dressing. We love garlic and all of it’s health benefits and the herbs are usually whatever I have in the house, dried or fresh. See… simple.
- 1/2 cup raw apple cider vinegar
- 1-2 tablespoons dijon mustard
- 3 garlic cloves, minced
- generous pinch of sea salt and black pepper
- 2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
- scant 1 1/2 cups extra virgin olive oil
- Combine all ingredients except olive oil in a jar. Stir well with a fork.
- Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
- Serve over your basic green salad with added chopped vegetables.