MAKES 1½ cups (350 ml)

    PREP TIME: 5 minutes

    COOK TIME: —

    Yes, you could make this dressing with fresh ingredients like crushed garlic, fresh thyme, and/or fresh basil, but that would take a lot of time and cost more. My vote? Double the recipe—or heck, even triple it—and spend less money eating more fat.

    ¾ cup (180 ml) light-tasting oil, such as avocado oil or light olive oil

    ¼ cup plus 2 tablespoons (80 g) mayonnaise

    3 tablespoons red wine vinegar

    1 tablespoon distilled vinegar

    1 tablespoon lemon juice

    1 tablespoon onion powder

    1½ teaspoons dried basil

    1½ teaspoons ground black pepper

    ¾ teaspoon garlic powder

    ¾ teaspoon dried oregano leaves

    ¾ teaspoon dried thyme leaves

    ½ teaspoon red pepper flakes

    ¼ teaspoon finely ground sea salt

    1. Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
    2. When ready to serve, give the container a little shake and enjoy.

    STORE IT: Keep in the fridge for up to 5 days.

    make it EGG-FREE/VEGAN:

    Use egg-free mayonnaise (see recipe on here).

    make it LOW-FODMAP:

    Omit the onion and garlic powder.

    make it NIGHTSHADE-FREE:

    Omit the red pepper flakes.


    Replace store-bought mayonnaise with my homemade version.

    Per tablespoon, made with avocado oil and homemade mayonnaise:

    calories: 86 | calories from fat: 83 | total fat: 9.3 g | saturated fat: 1.2 g | cholesterol: 1 mg

    sodium: 45 mg | carbs: 0.5 g | dietary fiber: 0.1 g | net carbs: 0.4 g | sugars: 0.1 g | protein: 0.1 g

    FAT : 97%
    CARBS : 2%
    ROTEIN : 0%