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.
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
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.