After You've Added All Your Oil

This Paleo Ranch Dressing is dairy free, contains no junky oils, and comes together in minutes with only 5 ingredients! Every person has their condiment of choice. Some people like to drown each bite of their eggs and steak in ketchup. Others, like my sweet boyfriend Austin, like to slather everything from our morning frittatas to his evening pizza in Tabasco.

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Light strands of spaghetti squash balance out the richness of chorizo, while soaking in the flavors from the tomato and basil sauce. It may be lower in carbs, but the dish still makes you feel like you’re digging into a hearty pile of pasta. From the fettuccini to the herby tomato sauce, all the ingredients in this light but filling dish cook in a single pan (yay for easy cleanup)!

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My recipe starts with a basic Paleo-friendly mayo and then after a few additional ingredients, transforms into luscious Paleo ranch dressing. Crack one large (ideally, room temperature) egg into a food processor or blender. Add about 2 Tbl of (again, ideally room temperature) lemon juice. I usually just ballpark the 2 Tbl with one large lemon.

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After you've added all your oil, turn the food processor off and check out your hard work! Spoon your mayo into separate bowl. Add 1 Tbl of dried dill. And then 2 more Tbl of fresh lemon juice (or just another large lemon). If you want to get fancier, you can add a few Tbl of freshly chopped parsley, a clove of garlic, and some fresh chives.

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1. Blend egg, 2 Tbl of the lemon juice, and salt in your food processor or blender. 2. With the blender ON, drizzle in the olive oil as slowly as possible. 3. Pour into separate bowl and stir in the rest of the lemon juice and dill. This will keep covered in the refrigerator for about one week.

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