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
- Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
- 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%
