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.

MAKE IT AT HOME

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%