Paleo Sour Cream

Note: You must put the coconut milk the refrigerator for at least 4 hours before making this recipe.

Serves: about 1/2 cup

Ingredients:

1 can full-fat coconut milk
1 1/2 Tbs lemon juice
1/2 Tbs apple cider vinegar
1/8 tsp salt

Directions:

1. Put coconut milk in the refrigerator for 4-6 hours (or overnight) until it thickens into a cream
2. Open the can and scrape off only the thick cream into a bowl (there will be thin liquid also in the can-you can reserve this for a recipe later)
3. Add the lemon juice, vinegar and salt
4. Mix well with a whisk until smooth or put into a blender on a low setting for about 30 seconds

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Caesar Dressing

**Not Gluten Free?? No change :-)
**Not Dairy Free?? No change :-)
**Grain Free?? No change :-)
**Paleo?? Use 1 tsp dry mustard (mustard powder) instead of the Dijon mustard

Serves: 1 cup

Ingredients:

1 egg yolk
1 Tbs Dijon Mustard
2 cloves garlic (or 1 tsp garlic powder)
4 whole anchovy filets (or 4 Tbs anchovy paste)
1 tsp black pepper
2 Tbs lemon juice
1/2 cup olive oil

Directions:

1. Put all ingredient except for olive oil in a blender and blend on low until all ingredients are smoothly incorporated (about 30 seconds)
2. Slowly add oil to blender while running on low
3. Blend for another 20-30 seconds

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BBQ sauce

**Not Gluten Free?? No change :-)

**Not Dairy Free?? No change :-)

**Grain Free?? No change :-)

**Paleo?? Use tomato paste instead of ketchup, coconut sugar instead of brown sugar, coconut aminos instead of soy sauce, leave out Worcestershire sauce, use mustard powder instead of prepared mustard  

Serves: about 2 cups

Ingredients:

1 cup ketchup (or tomato paste)
1/2 cup apple cider vinegar
1/4 cup brown sugar (or coconut sugar)
2 Tbs soy sauce
2 Tbs Worcestershire sauce
2 Tbs prepared mustard
1 tsp ground ginger
1 tsp garlic powder
1 tsp olive oil (or other oil you prefer)

Directions:

1. In a medium saucepan mix all ingredients together on a low/medium flame

2. Simmer for about 5 minutes

3. Store extra in refrigerator

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Italian Dressing

**Not Gluten Free?? No change :-)
**Not Dairy Free?? Add 2 Tbs parmesan or Romano cheese to the dressing
**Grain Free?? No change :-)
**Paleo?? Use vinegar if you choose or substitute with lemon juice

Ingredients:

2 1/2 tsp sea salt
1 tsp garlic powder
1 tsp white sugar (or sugar substitute)
2 1/4 tsp oregano
1/4 tsp black pepper
1/8 tsp dried thyme
1/4 dried basil
1 tsp parsley
1/8 tsp celery seed
1/4 cup white vinegar (or other vinegar or your choice)
2/3 cup olive oil (or other oil of your choice)
2 Tbs water

Directions:
1. In a small bowl, mix all spices together well
2. Mix in vinegar, oil and water with spice mixture 

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Honey Mustard Dipping Sauce

Ingredients:

1/4 cup mayonnaise (see Cinderella's post for Homemade Mayonnaise)
1 Tbs yellow mustard
1 Tbs honey
1/3 Tbs lemon juice

Directions:

1. Mix all ingredients together until well blended

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Homemade Mayonnaise

Ingredients:

1 large egg
1 tsp sea salt
1 tsp dry mustard (can use prepared yellow mustard)
2 Tbs white vinegar
2 Tbs lemon juice
1-2 cups olive oil (or any oil or your choice)

Directions:

1. Put eggs, salt, mustard and vinegar in a blender and blend on high for 30 seconds
2. With the blender on low slowly add 1 cup of oil into the blender a little bit at a time
3. When 1 cup of oil is in blender keep the blender on for another 10-20 seconds
4. Check mayonnaise for consistency. If it is too watery add 1/2 cup more oil at a time until it is thick enough
5. Immediately refrigerate mayonnaise

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Blue cheese Dressing

Ingredients:

1 cup crumbled blue cheese
1 juice of lemon or 2-3 Tbs lemon juice
½ cup cream cheese
½ cup mayonnaise (see Cinderella's post for Homemade Mayonnaise)
½ cup water with green tea (warm)
2 Tbs Dijon mustard

Directions:

1. Mix all ingredients in a large bowl.

2. Place in refrigerator for at least 30 minutes before serving.  

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