This is hands down my favorite low carb dressing recipe. Creamy and tangy, with just the right amount of smoky heat. It’s dairy-free and paleo!
I used to think that mayonnaise was bad for you. You know what I mean, a guilty pleasure that you should only use in great moderation. Having grown up in the low fat era and having been well indoctrinated in the evils of fat, saturated or otherwise, this misconception on my part was understandable. So if I made myself a sandwich, I typically passed over that creamy, tangy condiment and reached for the Dijon mustard. It didn’t really seem like a hardship, as I loved mustard, but the deliciousness of mayo was undeniable. And sometimes it was sorely missed. And sometimes, it was used anyway because the situation called for it and you couldn’t make the sandwich/dip/dressing without it. But always with that underlying sense of “okay, just this once because I know this isn’t good for me”.
Then I embarked on my low carb journey and suddenly mayo didn’t seem like such an evil after all. In fact, being high fat, it seemed like an excellent choice for a condiment, and I began to use it much more liberally. In sauces and dressings and dips, if I wanted mayo, I had mayo.
And then I became a little more discerning about my food and more concerned about the ingredients in store bought mayo and suddenly we were back to square one. It was a guilty pleasure that you should only use in moderation. I won’t go into great detail here, as I am no health expert and I try to refrain from expounding on subject about which I know little. But a quick look at the labels on most brands reveal soybean oil as the number one ingredient…even in so-called “Olive Oil Mayonnaise”. Soybean oil and canola oil are simply not the healthy oils people used to think they were. I don’t use them at home at all anymore, so why would I use them in mayo? And many mayos also contain starches to help thicken and stabilize them.
I am well aware that making mayonnaise is ridiculously easy, especially in this day of blenders and food processors. But sometimes I just don’t wanna! I have a family of five to feed and I make a lot of my foods from scratch to keep us all eating more low carb and healthfully. So it makes me very happy when someone comes along and produces a truly healthy version of a store-bought favourite. This Avocado Oil Mayo from Primal Kitchen is exactly what I didn’t know I needed and now I keep it around all the time. It’s perfect for making my favourite dressing, this spicy, smoky, low carb ranch with chunks of bacon and plenty of heat. You really can’t go wrong here and it’s completely paleo and dairy-free as well.
Primal Kitchen Avocado Oil Mayo is sold in many Whole Foods, as well as on Amazon and Thrive Market.
No disclosure necessary, I am not being paid to say any of this. I did receive a jar of mayonnaise as a sample, though!
- 1/3 cup Primal Kitchen Avocado Oil Mayonnaise
- 1/3 cup unsweetened almond milk
- 3 tbsp finely minced chipotle pepper in adobo
- 4 pieces bacon cooked crisp and crumbled
- 2 cloves garlic minced
- 1 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
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Place all ingredients in a jar and shake until well combined. Serve over salad, chicken or fish.
Serves 6. Each serving has 1.35 g of carbs and 0.62 g of fiber.
Cary says
While making homemade mayo IS easy, it’s nice to have some ready made. I personally LOVE the Tessemae’s mayo – regular and chesapeake! It has a more subtle flavor than Primal Kitchen and it’s just the best! You should definitely try that (and their dressings) all of which really help me stay low carb (except for the BBQ sauce) and my husband and I put their wing sauce on EVERYTHING!!!
Sarah G says
I’m very excited about this mayo! Being pregnant though, I’m definitely avoiding raw egg. Is the egg raw in this mayo? I looked at the website and couldn’t tell. Do you know? I assume not since it’s probably shelf stable for awhile.
Cary says
Hi Sarah – the eggs used in Tessemae’s are pasteurized so they are safe to eat raw and have an extended shelf life. I asked the companypecifically. Hope that helps!
Sarah G says
Hmmm, I guess they’re still raw though.
Carolyn says
Sarah, as long as they are pasteurized, I think you are okay even in pregnancy. I can’t remember, it’s been six years since I was pregnant, but I don’t think I ever had to shy away from pasteurized dressings.
Sarah G says
Ok, I so love mayo but won’t eat the soy stuff.
Carolyn says
I’ve got an email into them asking about the pasteurization
Carolyn says
By the way, from the FDA website on pregnancy and food… http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm082362.htm
“Note: Commercial mayonnaise, dressing, and sauces contain pasteurized eggs that are safe to eat.”
Carolyn says
I can certainly ask them. They don’t call out the raw egg on the bottle which makes me think it’s pasteurized because I think by law, they’d have to do that raw egg warning you see on most menus and products. And it is shelf stable, it only needs to be refrigerated after opening. And hey!!!! Congrats on your pregnancy!
Sarah G says
Aw, thanks!
Sarah G says
Thanks for checking on it! Very excited to order this product.
Vivian says
Love this idea! Looks wonderful and I really need a new dressing! I do make my own mayo but I am going to look for this and give myself a break! Thanks!
Jenny D. says
Looks great, Carolyn. And perfect to modify into a dip for football this weekend, which I’ll be doing.
I stumbled upon this mayo at the farm market where I get raw milk, and it’s fantastic! Maybe it’s just me, but I’ve *never* been able to make homemade mayo, so this stuff is nearly a God-send. I only wish it were available in a bigger jar because we go through it so quickly.
KalynsKitchen says
Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!
Jackie says
Anyone care to share a recipe for a nice mayonaise? I’ve pretty much given it up since everything I find contains sugar.
Carolyn says
You can make this with any oil: https://alldayidreamaboutfood.com/2012/02/walnut-oil-mayonnaise-low-carb-and-gluten-free.html
Jackie says
Thank you! I did search but it probably helps if you spell Mayonnaise properly 🙂
Carolyn says
LOL. It’s not always an easy one to spell!
Cary says
The best mayo recipe I have is from theclothesmakethegirl and it’s so easy and foolproof
1 egg cracked in the bowl of a small food processor or blender (or glass bowl if using an immersion blender) with two TBS of lemon juice. Let them sit together at room temp for 30 mins or up to 2 hours. Add a 1/2 teaspoon of ground mustard and salt to taste. Then add 1/4 c of EXTRA LIGHT TASTING OLIVE OIL (super important). Blend together. Then with the blender/processor running slloooowwly add 1 cup of EXTRA LIGHT TASTING OLIVE OIL. Should take a few minutes. I leave the top on my small food processor and pour the oil in the well with the small holes in it and it’s perfect!
Hope this works for you!
Jan says
This looks good! I’m not a huge fan of spicy mayo so I may leave out the pepper to start with. Would it taste more like regular ranch that way? I LOVE ranch, but was trying to find a recipe used with Thrive mayo! Thanks!
Carolyn says
Yup, it will just be bacon ranch that way and still very tasty.
Kapu says
What could I use instead of that mayo and would crashew milk work?
Susie says
This is SOOOO GOOD!!!! I’m just wondering if I could sub out the almond milk for half n half or heavy cream for non-paleo and make it more kept? Thanks Caroline 🙂
Susie says
Keto, not kept….silly auto correct
Carolyn says
Absolutely! It may be a touch too thick so thin it out with water.
Susie says
Thanks so much, Caroline!!! LOVE your recipes!!! 🙂
Amy Thiessen says
I am OBSESSED with this mayo! We’ve tried to make our own at home… (failed).. then I tried this and I feel like WHY would I keep trying… someone has obviously perfected the method ;D
This looks soo good.. basically all my favorite flavors.. mayo, bacon & chipotle! Thanks for the share!
Carolyn says
Well, just so you know, I have a really good blender avocado oil mayo that will be coming out in my cookbook in the fall. 🙂 But I use their avocado oil for it. And I do love their mayo when I need store-bought!