Paleo Mayonnaise & Ranch Dressing

Dr. Pritchard tried this recipe a couple weekends ago and was pleasantly surprised with how good it was.  She used it on a variety of foods that included salmon patties, salad and as a veggie dip.  To make your own you first need to make the Paleo mayonnaise which is used in the Ranch Dressing.   

Paleo Mayonnaise

Ingredients

• 3 large organic cage free eggs
• 1 tsp sea salt
• 1 tsp organic yellow mustard (I used Annie’s Organic Mustard)
• juice of 1/2 a lemon plus enough apple cider vinegar to equal a total of 1/4 cup liquid
• 1 3/4 cup extra light olive oil (I used Filippo Berio brand)

Instructions

1. Crack eggs into bowl and remove the opaque-white “belly buttons” attached to the yolks if they are large
2. To Vitamix or blender, add eggs, salt, mustard, lemon juice
3. Cap the Vitamix or blender, turn it up to power 10, then HIGH
4. Remove cap in lid and slowly pour in olive oil and let it go for less than a minute, or until ingredients have emulsified
5. Pour into an airtight container and refrigerate
6. Mayonnaise will stay in fridge for about 4 weeks
7. Enjoy!

Paleo Ranch Dressing

Ingredients

• 1/2 cup paleo mayonnaise
• 1 tbs full-fat coconut milk
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• 1/2 tsp dried dill
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp ground black pepper

Instructions

1. In a medium-sized bowl, add paleo mayo
2. Gently stir in coconut milk
3. To mayo and coconut milk mixture add the remaining ingredients
4. Cover the dressing, and let it sit for a few minutes (either on the counter or in the fridge) so that the flavors can combine, and the dried herbs can rehydrate
5. Enjoy!