Homemade Spicy Dressing

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One of the great things about going gluten free for us has been the fact that it’s stretching my skills in the kitchen and thoughts on food as well as opening us up to wonderful new flavors. A couple weeks ago my husband loved this new dressing I came up with so much I thought I might just get proposed to again! And not to toot my own horn or anything, but I found it pretty delicious as well. It’s a great creamy dressing with a bit of a spicy kick to it, great for topping something like a taco salad.

homemade spicy dressing

 

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Homemade Spicy Dressing

Course: Salads and Dressings
Author: Donielle

Ingredients

  • 2 raw egg yolks from pastured birds please!
  • juice of half a lemon
  • 1-2 jalapenos depending on your ‘spicy’ threshold
  • 2 cloves of minced garlic
  • 1 teaspoon taco seasoning
  • 1 cup oil olive, avocado, flax, sunflower, or a mix
  • sea salt to taste
  • 1-2 Tbsp buttermilk -optional
  • 1 Tbsp whey -optional

Instructions

  • Place the egg yolks, lemon juice, jalapenos, (I don’t use the seeds, but you may use them if you happen to not like your tongue) garlic, and seasoning into a blender or food processor.
  • Blend on high until ingredients are well mixed. Slowly add in the oil. I find this works best when I pour it out of a container with a spout. If you add it to quickly the oil and egg won’t emulsify and well….it just won’t work. So pour the oil in as a very thin stream; it’ll most likely take a full minute to pour it in.
  • Once the dressing is nice and thick, like mayonnaise, go ahead and turn the blender off and add salt to taste. I add mine in at 1/4 teaspoon increments, blend for just a moment after each addition.
  • This dressing is wonderfully creamy and thick! If perhaps you’d like a thinner or more ‘pourable’ dressing, add in enough buttermilk to get it to the consistency you desire. Refrigerate for up to a week.

Notes

Lacto-fermented directions: After the dressing is finished, add in 1 Tbsp of whey and let sit on the counter for about 8 hours. Serve or chill for later use.

 

 

Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker
Donielle Baker
Donielle Baker
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6 Comments

  1. Katie @ Kitchen Stewardship

    Oh, yum. That’s just what we need to add to our repertoire! 😉 And your photo looks GORGEOUS.

    • donielle

      @Katie @ Kitchen Stewardship, Thanks! I’ve had to make it twice this week….I shoulda bought more oil from a co-op than I did!

  2. gfe--gluten free easily

    That does looks delicious, Donielle! Gluten free means being creative and having much more fun; most of us are so grateful we’ve gone gluten free for that reason as well as the amazing good health. 🙂

    I linked up sweet potato fries that I made for my Adopt A Gluten-Free Blogger event. So easy, healthy, and good!

    Shirley

  3. Kate @ Modern Alternative Mama

    I love making homemade dressings with raw egg yolks. I just love eating things with raw egg yolks in them…lol.

    I linked my post on chocolate research. It’s been a little controversial so far. 🙂

  4. dawn

    When I saw the title for this I was thinking dressing, like to go with turkey LOL. This sounds amazing, can’t wait to try it!

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