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Low Carb Dressings
 

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AIOLI DRESSING 

1 egg and 1 egg yolk
Lemon Juice
Garlic

Place in food processor drizzle oil whilst food processor is going
1 cup grapeseed or olive oil OR 1/2 cup lighter oil 

Refrigerate.

I have found all very tasty.
Hint - as a very easy dressing use grapeseed oil and add tarragon vinegar. 

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DELICIOUS DRESSING 

1/2 Cup each of Pam's American Style Mayonnaise and sour cream
(needs to be this sort of mayonnaise or Best Foods because of the texture)
Zest of one lemon
Juice of one lemon
1 teaspoon of good quality smooth mustard
Loads of freshly chopped chives
Salt and Pepper

Mix altogether. 

This is lovely when just freshly made but thickens up if left overnight. 
The flavour also intensifies if refrigerated overnight. 
Just gorgeous served with baked fresh salmon.
 from Julie

Variation

Similar to above except sub apple cider vinegar for the lemon juice and zest, 
and mint for chives and a drop or 2 of AS if you like it a little touch sweeter.
Excellent on asparagus and a can of baby corn mixed together, serve chilled. 
One of my fav salads for the last few months, I just love the apple taste
 from Gwenda

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SHONA'S MAYO

1 egg (0.6g)
pinch of salt
1/8 tsp dry mustard (I just use 1 tsp readymade mustard - 0.4g)
1/8 tsp white pepper (optional)
Dash of paprika
2 T vinegar or lemon juice (1.7g if vinegar used)
1 C oil
1/4 tsp garlic powder (0.5g)
1/2 tsp sucaryl liquid

Place all ingredients, except oil in blender. Blend at high speed 5seconds. 
While blending, add the oil gradually, dribbling it in. 
If the mayonnaise becomes too thick to blend as you are adding the last of the oil, 
put in a few extra drops of vinegar or lemon juice. Keep in fridge. 
Total carb count of about 3.2g for the entire cupful - not worth counting
 Submitted by Tara

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GRANDMAS MAYONNAISE

All done in the blender,

1 egg
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1/2 teaspoon salt
1/2 to 1 teaspoon mustard
1/4 teaspoon ground cummin
freshly ground black pepper
2 tablespoons cider or wine vinegar
sweetener to taste
1 cup oil

Place all ingredients except oil and sweetener in blender and blend on medium speed. 
Remove lid and add oil slowly until thickened. Add sweetener until it is the taste you like. 
Thin with cream if it is too thick. This is realllllly yummy. You can leave out the ginger, 
garlic and cummin and add your own bits and pieces like herbs etc.
Submitted by Ann

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SALAD DRESSING

1 cup Splenda
1T Worcestershire Sauce
1/2t each of garlic salt, celery salt, and plain salt
1 cup salad oil (not olive)
2 Tablesp Tomato Sauce
1/2 teaspoon dry mustard
3/8 Cup Vinegar

Put all ingredients together in a whizz or blender and blend at high speed.
Store in a jar in the fridge. Keeps for months, even non carb users like it.
Submitted by Pam S

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ORIENTAL DRESSING
Here is an Oriental Dressing Recipe that I adapted from somewhere.
We love it on Cabbage/Chicken/Almond salad.
1/4 C oil
2 packets Splenda
1 TBL vinegar
1 TBL soy sauce
1 tsp sesame oil
1 tsp Worcestershire sauce

Mix well serves 3-4 at my house.
1 carb per 2 tablespoons.
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SPICY SOUR CREAM DRESSING 

1/2 cup sour cream 
2 tablespoons whole milk yogurt 
1 garlic clove, pushed through a press 
1 tablespoon finely chopped cilantro 
1/2 teaspoon ground cumin 
1/2 teaspoon salt 

Make dressing: In a small bowl, 
combine sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix 

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COOKED MAYONNAISE

2 egg yolks
2 tbsp. lemon juice
2 tbsp. water
1 tsp. dry mustard
Dash pepper
1 cup very light olive oil

In small saucepan, stir together egg yolks, lemon juice, water, mustard, 
and pepper until thoroughly blended. Cook over very low heat, stirring constantly, 
until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. 
Pour into blender container.
Cover and blend at high speed. While blending, very slowly add oil. 
Blend until thick and smooth. Occasionally, turn off blender and scrape down sides 
of container with rubber spatula, if necessary. Cover and chill if not using immediately. 
This recipe is from a downloadable cookbook from Debbie Cusick 

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BLENDER MAYONNAISE

1 whole egg &
1/2 teas dry mustard
1 cup olive oil
1
1/2 tbsp. lemon juice
1 tbsp. boiling water
Place the egg, mustard and 1/4 cup of the oil in an electric blender. 
Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. 
Add the lemon juice and water. Refrigerate. Note: if using a food processor, 
add an extra egg yolk, omit the water, use up to 1/2 cup more oil, 
and adjust lemon juice to taste. Makes 1 1/2 cups.
This recipe is from a downloadable cookbook from Debbie Cusick 

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COOKED MAYONNAISE 

2 egg yolks
2 tbsp. vinegar or lemon juice
2 tbsp. water
Sweetener equivalent to a tsp. sugar
1 tsp. mustard ( dry or wet)
Dash pepper

Plus, whatever else takes your fancy, e.g. a dash of curry powder or garlic. 
I cup oil ( I use olive, but whatever, there is lots of debate about oils, 
I suppose canola might be ok, its cheaper)  In a small saucepan, 
stir together egg yolks, vinegar, sweetener, mustard, salt and pepper until blended. 
Cook over a very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. 
Remove from heat. Stand to cool slightly (about 4 minutes), then pour into blender. 
Blend at high speed while slowly pouring in oil in a very thin stream. 
(need to be patient with at least the first 1/4 cup so as the oil will emulsify). 
Occasionally stop the blender, and scrape down sides if necessary. put in a glass jar in fridge. 
This recipe is from a downloadable cookbook

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UNCOOKED MAYONNAISE

1 egg (whole)
1 tbsp. lemon juice 
1 tsp. mustard Pepper and salt 
2 tbsp. vinegar or lemon juice ( I have used lime and it had a Tai flavour ) 
1 tsp. crushed garlic or half that if using powder 
1 cup oil 

Put egg and flavouring in blender, blend a couple of seconds, 
then as add oil in a steady slow drizzle. if it curdles, pour it out, wash blender, 
put another egg in and trickle in the curdled mix. Bingo, actually works. 

Notes. Any flavouring can be added, depends on your taste 
. for Russian dressing, add to 2 cups of the basic mayonnaise, 
2 tbsp. chilli sauce, 1 tbsp. pimento and 1 tsp. minced onion. 
Another great one, is herbal mayonnaise, i.e. 1 cup mayonnaise add 
1 tbsp. horseradish and 1/4 cup of very finely chopped celery leaves and parsley, 
plus 1 small spring onion. Just remember to add a carb or two, depending what you put in. 

The mayonnaise that is cooked keeps about 2 weeks in the fridge. 
The other uncooked one, a few days in the fridge, its the one I usually 
make if I intend on using it all at once. ie. a big family batch of coleslaw. 
This recipe is from a downloadable cookbook

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