This rich, creamy, dairy free dressing compliments everything from a crisp salad to crunchy vegetables and savory sandwiches. I always have some in the fridge, although it doesn't last long
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8people
Ingredients
1largeegg
1cuplight vegetable oilI like grapeseed
1largelemon
1teaspoondijon mustard
1/2cupcoconut milk
1clovegarlicpressed or finely chopped
1/2teaspoondried basilor herbs of choice
1/2 teaspoondried thymeor herbs of choice
1pinchkosher salt
1pinchground black pepper
1handfulfresh cilantrooptional
Instructions
Grab your handy, dandy immersion blender. I love this tool. It's inexpensive and incredibly versatile. I use it often for salad dressings and soups
Add the egg to the immersion blender container (or other tall container)
Add the oil. I recommend a light vegetable oil for this dressing rather such as grapeseed or canola
Squeeze the juice of the lemon into the egg/oil mixture
Add the herbs, coconut milk, mustard, pressed garlic and cilantro (if using)
Set the immersion blender at the bottom of the container and begin to blend
Slowly raise the blender and move it around until the dressing has emulsified and the ingredients are well mixed. You'll be amazed at how fast it happens! Taste and adjust the seasonings to your liking
Store the dressing in a glass container (I like my trusty Ball jars) in the refrigerator for up to a week.
Serve on your favorite salad, as a dip for vegetables and/or as a sandwich spread. It's delicious on almost anything!