This Paleo Herb Dipping Sauce is good on everything!
With spring vegetables making their appearance at farmer’s markets and sprouting up in gardens everywhere, it’s time focus on eating local and seasonal produce.
Eating seasonally is quite simple, you eat foods that are “in season.” Foods that are grown and harvested in the same season as you eat them and cook them.
Nature, in its infinite wisdom, has it all figured out. Foods from each season provide us with unique communications and intelligence that have helped mankind survive over millennia.
Why mess with it?
As you see fresh vegetables becoming more and more abundant in your community, bring them home and enjoy them.
What if you and your family aren’t that into vegetables? Then dip them in this Paleo Herb Dipping Sauce and I bet you’ll eat the whole plate.
Want your kids to eat broccoli? Stem it, cool it and allow them to eat it with this Paleo Herb Dipping Sauce.
Want to add some zest to your burger? Add a generous amount of Paleo Herb Dipping Sauce.
Really, your imagination is the limit. It’s been eaten in our house with veggies, fruit (not my taste of food combinations), crackers, potatoes and even by itself!
Next time you are looking to jazz up some veggies try this Paleo Herb Dipping Sauce and let me know what you think.
Paleo Herb Dipping Sauce
(Gluten-free, Dairy-free, Nut-free)
1/2 cup PaleoMayoo (see below for recipe)
1/2 cup full-fat coconut milk (I like Native Forest‘s BPA free cans)
1/2 teaspoon of onion powder
1 teaspoon of garlic powder
1 small fresh garlic clove, zester on a Microplane
Fresh sea salt and pepper, to taste
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, chopped
Mix all the ingredients in a glass bowl and whisk to combine. Chill and serve with freshly steamed broccoli florets or fresh cut veggies.
* a second pair of hands makes this process so much easier and more successful or you can make it in the blender by combining all the ingredients except the oil and then slowly pour the oil in while it’s running.
1 pastured egg yolk
1 tablespoon of dijon
1 tablespoon fresh lemon juice
1 tablespoon of water
3/4 cup of avocado oil
salt and pepper
In the cup of a Braun mixer, combine the egg yolk, dijon, lemon juice and water and emulsify using the Braun mixer. While slowly moving the mixer up and down in the mixture, have someone else slowly pour the avocado oil into the cup. This should be done quite slowly or you may curdle the mayo.
As soon as you have finished adding the mayo, stop mixing and take the Braun mixer out. Add salt and pepper to taste and enjoy the real taste of mayo.
Let me know how you like it!
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