By: Kelly Leonard

What is the purpose of an emulsifier?

The purpose of an emulsifier is that it allows two ingredients to be mixed together that would typically divide.

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


  1. Combine the eggs, vinegar, salt, mustard (if using) and cayenne (if using) in a blender*** and pulse a few times until frothy.
  2. 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.
  3. Continue adding the rest of the oil in a slow, steady stream.
  4. Add more salt or other ingredients to taste.
  5. 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)
  1. Combine all ingredients in a quart jar. Stir well with a fork or seal tightly and shake.
  2. 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.
  3. This is delicious over a chopped salad with bacon, hard-boiled egg, and lots of vegetables.

Garlic-Herb Vinaigrette

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
  1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
  2. 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.
  3. Serve over your basic green salad with added chopped vegetables.