Dressing for Yard Salad

1 Tbsp raw honey
1/3 cup lemon juice
fresh ground pepper, to taste
1 tsp minced fresh tarragon
2/3 cup olive oil

Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then add olive oil in a cruet. Shake vigorously to blend. You only need a few Tablespoonfuls for the salad, so save the rest of the dressing for later use.

Adapted from Jack's Skillet by Jack Butler.
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Parsley Dressing

3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp onion powder
2 Tbsp chopped parsley

Beat well the first 3 ingredients. Add the chopped parsley. Good on lettuce wedges.

From: Ten Talents Cookbook by Frank and Rosalie Hurd
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Salad Dressing

I mix lemon juice and olive oil (about equal parts, but you can adjust to your own taste) with salt, garlic, green onions, and herbs (oregano, basil, and thyme) no particular amounts, just what feels right, and then I taste and adjust.

From: Anne Mears on Yeast-L list
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Salad Dressing

1/4 cup basil flavored olive oil *
1 clove garlic diced
1/4 tsp superfine ground mustard
1/4 tsp oregano
fresh sqeezed lemon juice (1/4 small lemon)
salt and pepper to taste
shake well.

* available from Consorzio Foods 800 288 1089 (we buy it at a local store and haven't tried mail order)

You can probably improve on this recipe, we're still experimenting with it.

From: Darice Sweet. Posted to Yeast-L list.
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Honey Mustard Dressing

1/2 C spring water
1/2 C olive oil
1 t mustard powder
1 pinch of white pepper*
1/8 t garlic powder
2 T honey

* Add up to 1/8 t white pepper for a peppercorn dressing, all other ingredients stay the same

I was thinking that a creamy dressing could be made out of this by adding a cooked, and then cooled egg yoke and blending it all up. I haven't tried the creamy version yet tho.

From: Patti Vincent
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Lime, Oil and Garlic Dressing

1/4 teaspoon kosher salt, plus a little more if needed
1 teaspoon finely chopped garlic
2 tablespoons finely chopped shallots
1/3 cup lime (or lemon) juice, plus extra, if needed
1 cup extra-virgin olive oil, plus extra, if needed
Freshly ground black pepper

In a small bowl, whisk the salt, garlic, and shallots with the lime juice. until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more lime juice or oil, if needed. Makes 1 1/3 cups

From: French Food American Accent by Debra Ponzek via Kay in RFC
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Herb Dressing

Chop together very fine:
2 stalks celery and leaves
2 small green onions + tops
4 sprigs parsley

Add:
1 tsp. paprika
1/4 tsp. dried basil
1/8 tsp. marjoram or rosemary

Add to above:
1 cup olive oil
2/3 cup lemon juice

Shake vigorously in tightly covered jar until well blended. Allow to stand in refrigerator until flavors are blended.

From: Ten Talents Cookbook by Frank and Rosalie Hurd
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Absolutely Fabulous Greek/House Dressing

1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Note: Original recipe makes 3-3/4 quarts. AllRecipes was used to scale to what is shown here.

From DANIELLE M. Found at AllRecipes
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Red Berry Vinaigrette

1 cup fresh raspberries, preferably organic
3 medium strawberries, preferably organic, hulled and quartered
1 Tbsp lemon juice
1 tsp ground mustard
1 Tbsp pure maple syrup, preferably Grade B
2 T paleo oil
Kosher salt, to taste (about 1/2 tsp)

Place raspberries and strawberries in a mini food processor or blender. Process/blend until puréed.

Add in the lemon juice, mustard, and maple syrup. Process/blend until well-mixed.

With the motor still running, stream in the oil and process/blend until emulsified.

Season to taste with salt.

Store in an air-tight container in the refrigerator for up to 1 week.

Adapted from: Healthy Food For Living
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Pineapple Fruit Dressing

This is good on any fruit salad, sliced bananas or berries.

1/3 cup olive oil
1/4 cup fresh lemon juice
1/2 cup pineapple juice or crushed pineapple
2 Tbsp raw honey
small pieces of lemon rind and orange (optional)

Put in blender and blend until blended well.

From: Ten Talents Cookbook by Frank and Rosalie Hurd
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Pomegranate Dressing

1 C pomegranate juice (from 2-4 pomegranates)
1 C orange juice
1/4 C lemon juice
1/2 C olive oil
1 T basil
1 T thyme
1 T rosemary
1/4 tsp cayenne pepper
1 clove garlic, finely diced
2 shallots, finely diced
salt and pepper to taste

To make pomegranate juice: Place a whole pomegranate in a plastic bag, and set onto a cutting board. Place another cutting board on top, press down and roll the pomegranate around until most of the seeds have broken (but the skin is still whole). Cut an X into the top of the pomegranate, and squeeze out the juice. One pomegranate yields about 1/4 to 1/2 cup of juice.

In a skillet saute garlic and shallots over medium heat until cooked through, about 10 minutes. Mix all ingredients and shake.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Salad Dressing

4 large raw carrots
1 cup raisins
1 T orange juice
lettuce

Using a hand grinder (like you would grind meat with) put through and grind the carrots and raisins. Add 1 T orange juice to finished mixture and mix with lettuce.

From: a child's cookbook from 1931
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Russian Salad Dressing

1 cup tomatoes (whole canned) or thick juice
1/2 cup olive oil
1/2 cup lemon juice
1 Tbsp honey
1 tsp paprika
1 small green onion OR 1 tsp onion powder
optional - 1 tsp horseradish powder
optional - 1 garlic clove

Blenderize until smooth, makes about 2 cups.

From: Ten Talents Cookbook by Frank and Rosalie Hurd
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Tomato Dressing

1/3 cup tomato purée
1/2 cup olive oil
1/3 cup lemon juice
1 clove garlic
1 onion, chopped
1 Tbsp honey

Whizz in blender until smooth.

From: Ten Talents Cookbook by Frank and Rosalie Hurd
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Atkins Vinegar and Sugar-Free Ketchup

2 cups Tomato Paste (no "flavorings" or salt)
1/2 cup lemon juice
1/2 cup water
1 t oregano
1/8 t cumin
1/8 t nutmeg
1/8 t pepper
1/2 t dry mustard
dash garlic powder

Place all ingredients in a blender or food process and blend well. Refrigerate.

From: alt.support.diet.low-carb
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Salad Dressing

Olive oil and lemon juice in a three to one ratio
about 1 tablespoon of tomato paste
a couple of slices of fresh onion
approx. 2 gloves garlic
about 2 tsps mustard.

Whirl in the blender and toss with hot, nuked broccoli florets. Of course it can be used on salad.

From: Beverle <abernco[at]COMM-PLUS.NET>
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Tahini Dressing

2 heaping tablespoons of tahini
1/2 clove of garlic
Juice of 1/4 of a lemon
Sea salt, to taste
Water

Blend all ingredients, adding water slowly until desired consistency is reached.

From: Dr. Ben Kim: Experience Your Best Health
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Paleo Salad Dressing

Tahini
garlic
chopped parsley
lemon juice
salt, etc. to taste

Mix.

From: Kim Tedrow on the PaleoFood list. Posted 2 Dec 1999.
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Raw Sunflower Seed Lemon Dressing

This can also be used as a mayonnaise, dip, sour cream, or a tartar sauce by reducing the amount of water a little to make it thicker.

2 1/2 cups water
1 1/2 cups raw, hulled, sunflower seeds
1 teaspoon salt (or to taste)
2 teaspoons paprika
2 teaspoons onion powder (or flakes)
2 Lemons (juice from)
1 clove fresh garlic (minced)

The secret to a fine dressing is letting the above ingredients blend in a strong blender (VitaMix) for quite awhile until very creamy. Sometimes I substitute fresh basil and dill (or parsley) for the paprika. It then turns out a pale green instead of a pale paprika color.

From: Your Body: God's Temple
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Red Pepper Kream

Creamy cashews are blended with red bell peppers for color and flavor. Tart lemon juice and a pinch of salt are added for a full flavor profile.

I like to use my smaller blender to make this kream. If you're using a large blender, double the recipe so your blender blades are covered. You can also use a food processor; your kream will just not be as smooth as when blended.

1/2 cup cashews [may not be GRAP]
1 cup seeded and chopped red bell pepper
1 tablespoon lemon juice
1/2 teaspoon sea salt
2 tablespoons water, or as needed

Begin by grinding your cashews into a powder. Then, place all the ingredients in a Personal Blender and blend until smooth. Will keep for 3 days in the fridge. Stir before using. Makes 1 cup.

From: Ani's Raw Food Essentials by Ani Phyo.
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Raw Cashew Cheddar Cheese

1/2 red bell pepper
1/4 cup water
1 cup raw cashew nuts [not GRAP, should substitute another nut]
1 tsp raw tahini
1 tbsp nutritional yeast
1 tsp salt
2 tsp onion powder
1 clove of garlic
2 tsp lemon juice

Blend in a blender until a smooth consistency. Add more water if it feels too thick. Store in an air tight container up to two weeks.

From: My Mamas Best Recipes
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Macadamia Cheese Recipe

1 cup raw macadamia nuts, soaked for at least 15 minutes
1 chopped bell pepper (a red pepper will make a darker orange sauce, a yellow or orange pepper will make a more yellow sauce)
salt to taste
cayenne pepper to taste

In blender (best is a Vitamix blender) combine all ingredients and blend into a smooth sauce. Taste and adjust salt and cayenne to your liking. Cayenne gives this sauce a spicy flair similar to a Mexican nacho cheese sauce.

Use as is, for a dip, a spread inside a wrap, a stuffing for mushrooms or bell peppers, a topping for vegetables.

Spoon the mixture onto dehydrator teflex sheets like cookies and dehydrate into little spicy cheese wafers.

Pour mixture onto dehydrator sheets and after dehydrating for a couple of hours, score into squares. Continue dehydrating to make slices.

Coat kale or sliced onion and dehydrate to make kale chips or 'cheesy' onion rings.

Adapted from: Making-Healthy-Choices.com: Vegan Cheese Recipe
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Green Paleogodess Dressing (or Dip)

"creamy and tangy"

1 Tbs. macadamia nut butter
2 Tbs. lemon juice or red wine vinegar
2 tsp. water (omit if making dip)
dash of sea salt (optional)
1/2 tsp. fresh cracked black pepper
3 tsp. dried chives
2 tsp. dried dill
2 tsp. dried parsley
2 small cloves garlic, pressed
1/2 tsp. dry mustard powder
1/3 to 1/2 cup olive oil

Place salt, lemon juice or vinegar and water into a small bowl. Whisk until salt is dissolved. Add nut butter, whisk until thoroughly combined. Whisk in pepper, herbs and spices. Slowly whisk in 1/3 cup olive oil, whip until creamy and smooth. Add more oil if desired.

Those with nut allergies might use half an avocado instead of the nut butter. You'd probably want to emulsify the dressing with a stick blender, omitting the herbs until after this is done. A whisk will leave the avocado pretty chunky. This makes a very good dip.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001
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Creamy Almond Dressing

6 tablespoons blanched almonds, chopped
6 tablespoons water
1/2 cup + 2 tablespoons fresh squeezed lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 tablespoon fresh basil, minced
1/4 teaspoon dill
1/4 teaspoon fresh cracked black pepper
1 teaspoon lemon zest
1/2-1 cup paleo oil
kosher salt

Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.

With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (Dressing can be prepared and refrigerated for up to 1 week.)

As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice (or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.

From: Food.com: Low-cholesterol Recipes [archive.org]
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Walnut Whipped Cream

1 1/2 C walnuts
1/2 C orange juice
2 T honey
1/8 tsp almond extract (don't omit this!)

Soak walnuts in water for at least 2 hours. Drain nuts and in a blender combine will all other ingredients. Blend until fluffy and smooth. Add a bit of water if the cream is too stiff.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Whipped Coconut Cream

I've discovered how to make delicious whipped cream to top on berries and fruits really easy to make. Just take a can of coconut milk (Thai is a great brand), pour it into a jar and shake vigorously. Let sit in the refrigerator and you have a very stiffly beaten cream. Drizzle a little honey on top for sweetness if desired when you scoop it onto your dessert. From: Ella (ellalane at AOL.COM)

One could add fruit and or spices to the coconut milk for a different flavor. Or maybe something like the spiced nuts chopped and sprinkled as a topping.

From: Patti Vincent
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Coconut Cream/Whipped Cream

If you're looking to make a whipped cream sort of thing, use Thai Kitchen coconut milk (no additives/preservatives). Keep the can in a cool place so that the fat will separate from the whey. Open the can and carefully spoon out the fatty part only. Be sure not to get any of the watery part. Whip this fatty coconut cream with a whisk until it resembles whipped cream. Take care not to whip too much or it will curdle. You can add a few drops of maple syrup or stevia to sweeten.
A blender will whip it way too much and generate too much heat. Use a chilled wire whisk and chilled metal bowl.
--> The coconut milk MUST have no added emulsifiers

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Mayonnaise Making Tips from The NY Times

To make mayonnaise, you need to slowly beat oil into egg until an emulsion forms - that is, the oil molecules are uniformly dispersed in the egg and then hold there.

Adding a teaspoon of water to the yolks before dripping in the oil helps create a stronger and more stable emulsion.

Lemon juice and vinegar accomplish the same thing, but if you add too much you run the risk of ending up with mayo that is too tart. A dollop of mustard can help create and hold an emulsion, too, which, beyond flavor, is why many mayonnaise recipes call for it.

Adding water also heightens the fluffy factor.

Another reason to add water is that it dilutes the yolk and opens up the complex matrix of lecithin and proteins it contains. The lecithin binds the oil droplets and the water in the yolk; that's the essence of a mayonnaise emulsion. As long as they are bound together, the emulsion is stable.

When you're using a blender or food processor, a little cold water can keep everything from overheating as it whirls - another frequent emulsion buster. To really bolster your chances of creating and holding an emulsion, use a whisk. Although mayonnaise can come together more easily in a food processor, it is prone to breaking. Overbeating, along with overheating, can cause the molecules to come unglued.

Initially the oil should be added to the yolk drop by drop; the emulsion should form when about a quarter of the oil is beaten in. Once that happens you can go a lot faster, increasing the drops to a steady stream.

Adapted from: Mayonnaise: Oil, Egg and a Drop of Magic
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Blender Mayonnaise

If you like speed and ease of preparation, this is the mayonnaise for you!

1 egg
1 tablespoon or more fresh lemon juice
1/4 teaspoon or more salt
Pinch of white pepper
1 cup paleo oil
1 tablespoon boiling water

In a blender, combine egg, 1 tablespoon lemon juice, 1/4 teaspoon salt and white pepper. Process 10 seconds. With blender running, add oil in a thin stream. Add water; process until thick and smooth. Taste; add more lemon juice, salt and white pepper to taste. Makes 1 cup.

From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker
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NeanderThin Mayonnaise

1 whole egg, at room temperature (plus 1 yolk for food processor)
1/2 teaspoon dry mustard
1/4 teaspoon salt (crushed sea salt is preferable)
1/4 teaspoon (preferably freshly ground) white pepper (optional)
1 1/2 tablespoons lemon juice (about 1 small lemon; 2 tablespoons
for food processor)
1 cup light olive oil (plus 1/2 cup for food processor)

1. Break egg into bowl of your blender or food processor fitted with steel blade (if using processor add additional yolk). Add dry mustard, salt, white pepper, and lemon juice (if using processor, add 2 tablespoons lemon juice). Cover and blend 3 to 5 seconds.

2. With motor still running, remove plastic stopper from the cover of the blender or the pusher from the food processor and begin adding olive oil (if using processor, add additional 1/2 cup oil in a slow, steady stream until all of the oil is used. Blend only until mayonnaise is thick.

3. Scrape mayonnaise into a glass container; cover and refrigerate (if the mayonnaise is not to be used up right away). The mayonnaise will keep for 1 week.

From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette
Included here with the author's permission.
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Mayonnaise in a Food Processor

one egg
1 Tbs lemon juice
1/2 tsp salt
1/2 tsp dry mustard
1 cup olive oil

Break egg into bowl of machine. Add lemon juice, salt, dry mustard. Start machine. Slowly pour in olive oil through the hole in the lid. As you get toward the end of the cup of oil, the mixture thickens up. Only run it about 10 seconds after you pour the last of the oil in. You're done.

I use extra virgin olive oil, and it makes a lovely green-yellow mayo that we like so much better than commercial mayo. On a blender use a high speed. If you keep running the machine after the mayo is done, it will start to separate again.

By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, June 2003

For aioli, add a garlic clove.
For caesar dressing, add some anchovies.
For thicker mayonnaise, use slightly more oil.
Can also try light olive oil; extra virgin has a very strong olive flavor.

If you have a lot of trouble making mayonnaise, a very complete discussion of it can be found in the excellent book, The Curious Cook, by Harold McGee, Chapter 8, "Mayonnaise: Doing More with Lecithin."

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, June 2003
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Aioli, the famous garlic mayonnaise of Provence

4-6 large garlic cloves, peeled
2 egg yolks, lightly beaten--at room temperature
about 2 cups olive oil--at room temperature
lukewarm water
juice of 1 lemon

Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with a wooden spoon (or use a marble mortar and wooden pestle), always turning in one direction, until the garlic and eggs have assimilated and are just beginning to get pale. While doing this, add about 4 Tbsp. of oil, very very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water and 1 tsp of lemon juice and continue stirring, adding the oil in a very thin stream. When the mixture gets too thick again, add 1 more tsp. each water and lemon juice. Repeat until all oil is used. If the mayonnaise separates, Put it into a clean bowl. Add a garlic clove, 1 tsp of lukewarm water, and 1 egg yolk. Crush and mix together. Add the separated mayonnaise by teaspoons to the bowl, stirring constantly in one direction.

From: Nika Hazelton's Way with Vegetables
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Commenting on Garlic Mayonnaise (Aioli)

I make aioli quite often. It is delicious for cold dishes, with cold fish or shrimp or cold meat - accompanied with raw vegetables/salad. Aioli is also good with warm boiled artichokes.

Note that aioli should have a very thick consistency - almost like warm butter. If you prefer a thinner consistency, add a very little water or lemon juice to the thick aioli after it is mixed.

The mixture sometimes (often :-) curdle if adding the oil to quickly. However it is easy to remedy, by starting all over with a new egg yolk - using the curdled mass instead of pure olive oil - and then continue adding the pure oil.

By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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Garlic Mayonnaise (Aioli)

Yields about 1 cup

4 large cloves garlic, mashed and peeled
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon salt
1 whole egg
1 egg yolk
1/4 cup fresh basil leaves (optional)
3/4 cup olive oil
Lemon juice to taste

Put the garlic cloves with the mustard, salt, pepper, egg, egg yolk, and basil in a blender. Blend a few seconds. While the blender is on, add 1/4 cup of the oil, blend thoroughly, then add remaining oil slowly in a thin, steady stream until the mayonnaise thickens. Add lemon juice to taste.

From: Sally's Place: Hail to the Garlic Revolution by Betty Fussell
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Sweet Paprika Aioli

Aioli, a garlicky mayonnaise hailing from Provence, is commonly used as a gourmet sandwich condiment. This version with sweet paprika is great on a sandwich, as a dip, or dolloped on broiled mussels for a quick cocktail party appetizer.

Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and paprika into good-quality store-bought mayonnaise.

2 medium garlic cloves, coarsely chopped
1 large egg
2 teaspoons Dijon mustard
1 1/4 cups extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon sweet paprika
1 teaspoon kosher salt

Combine garlic, egg, and mustard in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.

With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Stop the processor, add remaining ingredients, and pulse until thoroughly mixed. Scrape the sides of the bowl with a rubber spatula and pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.

By Aida Mollenkamp. From: Chowhound
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Cooked Mayo

2 egg yolks
2 tbls lemon juice
2 tbls water
1 teas 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.

From: Molly NiDana <mnidana[at]netbox.com>
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Blender Mayonnaise (1 1/2 cups)

1 whole egg
1/2 teas dry mustard
1 cup olive oil
1 1/2 tbls lemon juice
1 tbls 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.

From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
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Blender Green Mayonnaise (1 3/4 cups)

3/4 cup fresh mixed greens: parsley, watercress, young spinach leaves
1/4 cup fresh basil, tarragon or dill
1 egg + 1 egg yolk
1 cup olive oil
1 1/2 tablespoons lemon juice
ground pepper to taste

Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are puréed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste and refrigerate in a covered bowl or jar. Note: This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using.

From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
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Lemon Mayonnaise

1 egg
pepper to taste
1 Tbsp. lemon juice
3/4-1 cup/200-250 mL olive oil

Put all ingredients into a bowl or beaker. Introduce the handblender to base of the bowl, switch it on and hold in position until the oil emulsifies.
From Braun Handblender booklet

This is also quite nice with 1/2 teaspoon of dry mustard powder and/or garlic added.

For a more seafood-thousand island type dressing, simply add a tablespoonful of tomato purée.
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Ceasar Salad Dressing Recipe

1 raw or coddled egg
3 tbsp lemon juice
garlic
1 cup olive oil
2 oz tin anchovies with capers packed in olive oil

Blend first three ingredients. Slowly drizzle in oil, blending continuously. Blend until dressing thickens. Add entire contents anchovies tin, blend.

From: Kathleen Yoeschucho on PaleoFood List. Posted 1 March 1998.
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Rémoulade Sauce

If you are concerned about using raw eggs, use store bought mayonnaise and skip to last step.

1 large egg
2 large egg yolks
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3/4 cup light olive oil
1 tablespoon freshly squeezed lemon juice, plus more to taste
3/4 cup vegetable oil
1 tablespoon capers, chopped
2 teaspoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped shallots

Place egg, egg yolks, salt, and pepper in the bowl of a food processor. Process until well blended.

With the machine running, slowly drizzle in olive oil. Add 1 tablespoon lemon juice, then drizzle in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.

Stir in capers, mustard, parsley, tarragon, chives, and shallots, and serve immediately.

Martha Stewart Living, August/September 1992. Found at Martha Stewart
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Baconnaise... Bacon Mayonnaise From Scratch

12 oz of oil
2 eggs
Juice of 1 lemon
Salt
Pepper
A pack of delicious bacon

Tools: Blender

The most important ingredient in mayonnaise its the oil so to make our Baconnaise we have to get as much bacon oil/fat as possible so we can get that bacon flavor.

Fry you bacon preferably on a Forman grill or and oven where you are gonna be able to separate the drippings from the bacon and that the bacon its not gonna stay frying in the oil that comes out. The reason for this is that the first thing that comes out of the bacon its mainly water, juices and fat and if you get any water in the mayonnaise it wont come out right. After you see that water stops dripping and you can see only oil dripping remove the tray and collect the pure oil in a new tray.

Let the bacon fry until looks crispy and dry and most of the oil is out.

The bacon oil that you collected you are going to strain it to get the impurities out and then mix it with regular oil until you have 12oz of oil mix.

Save the bacon to add to the Baconnaise if you want crunchy Baconnaise.

Put the two full eggs in the blender and start it at the slowest speed.

Pour the oil in a small thin string very slowly into the eggs as they get blended.

As it starts to thicken and you put all the oil add salt pepper and the lemon juice and the stop the blender.

This process should not take more than 1 minute if you blend it for too long it will mess up and don't stop and star the blender once you added the oil or it will also mess up.

Take out the Baconnaise from the blender and put it into a container.

If you want crunchy Baconnaise cut the fried bacon in small pieces and add it to it if not just leave it like that and you have creamy Baconnaise.

Enjoy, now you can take your bacon everywhere and put it on anything you want anytime.......

Site has more pictures and a video of the pouring technique and speed.

by Nelson_Yepez. From: instructables
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Baconnaise (Copycat)

1 cup mayonnaise
1 tablespoon bacon grease, chilled
1 tablespoon instant minced garlic
1 tablespoon dried onion flakes
1/2 teaspoon hickory smoke seasoning (powder)
1/4 teaspoon paprika (or use cayenne pepper for a kick)
1 dash salt

Mix all ingredients together in a mini food processor until smooth.

Refrigerate for 2 hrs before using to allow flavors to blend. Keeps up to a week.

By 2Bleu. Adapted from: Food.com
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Cilantro Aioli

1/3 cup fresh cilantro, chopped
1/2 lime, juice and zest of
1-3 drops hot pepper sauce, depending on preference
1 teaspoon ground cumin
3/4 cup mayonnaise

Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

By Beautiful BC, posted to Food.com
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Ranch Dressing

1/2 C paleo mayonnaise
1/2 C almond milk (or coconut milk)
1 T dry dill
1 t garlic powder
pepper to taste

Mix all together. I start with those measurements on the dill and garlic then adjust to taste, I usually end up adding a pinch more garlic. Better if refrigerated for one hour before serving but not necessary. Should be noted that this tastes just like regular dressing, no coconut taste at all. Great as a salad dressing or dip for raw veggies.

By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Tartar Sauce

1 C paleo mayonnaise
1/4 C finely chopped onion
1 T lemon juice
1/2 t dried dill

Mix ingredients together. The flavor is best after chilling for an hour before serving.

From: Patti Vincent
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Pesto

2 bunches fresh basil
3-4 cloves garlic
1 C pine nuts
1/4 C olive oil
salt and pepper to taste

Gently saute pine nuts over low heat with a small amount of olive oil, until light brown. Combine all ingredients in blender and blend until smooth, adding more olive oil if necessary.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Cilantro Pesto

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth.

By Jane Kirby, December, 2002. From: RealSimple.com
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Cilantro Pesto

You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto.

2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Makes about 1 cup.

Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

From: SimplyRecipes
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Cilantro Pesto

This intensely flavored cilantro pesto is fantastic on fish, eggs, and poultry. It can be added to dips or dressings, or used as a garnish for creamy soups. The paste keeps well for several days if covered with a thin layer of olive oil and refrigerated. Do not add any salt to this until cooking time, as it will make the paste oxidize and turn very dark in color.

2 cups of cilantro leaves (1 bunch)
1/4 cup pine nuts, or blanched almonds
1 clove garlic, chopped
1 small shallot, chopped
1/4 cup olive oil
1/4 cup vegetable stock or white wine* (see note)

In a blender or food processor, blend cilantro, pine nuts, garlic, shallot and olive oil until smooth.

Makes about 1 cup

* Note: The stock should be stirred in to thin the pesto down when it is being used, because it affects its shelf life. If you are using the pesto the same day, add stock in when blending.

By Jen Hoy. Found at About.com: Whole Foods Cooking [archive.org]
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Garlic Mustard Pesto

Picked in Spring only. In Summer the leaves are bitter and lose their spicy garlic mustard flavor.

3 cups Garlic Mustard leaves, washed, patted dry, and packed in a measuring cup
2 large garlic cloves, peeled and chopped
1 cup Walnuts
1 cup Olive Oil
Salt and Pepper to taste

Combine Garlic Mustard leaves, garlic and walnuts in food processor and chop. Or divide recipe in half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add salt and pepper. Process briefly to combine.

Serve warm as a appetizer. It also makes a great topping for baked fish.

Adapted from: Monches Farm, LLC, Colgate, WI
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Black Olive Pesto

Blend:
1/2 cup Black Greek or regular black olives, pitted and chopped
2 cloves of garlic, mashed, or 2 tsp pre-minced
1 tsp basil
1 shallot, quartered
1 tsp tarragon
2 Tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, oil-packed, or reconstituted in hot water for 6 minutes.

Makes 2 cups.

From: Cooking Healthy with One Foot out the Door
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Sage Pesto

This makes an excellent veggie dip, or toss with cubed turkey and green onions for a salad. It's delicious with salmon too.

1/2 cup high-quality olive oil*
1/4 cup garlic, chopped
1/2 cup FRESH sage, firmly packed
1/2 cup FRESH parsley
1 cup pine nuts
1 teaspoon salt
juice of 1 lemon

Toast pine nuts on a cookie sheet in 350-degree preheated oven for about 5 minutes, be careful not to burn the nuts. (If they turn brown at all, they are burned.) Pick sage leaves and parsley from stem. Combine all ingredients in a food processor until a pasty, pesto-like consistency is achieved.

* When selecting an olive oil, buy only an extra-virgin oil packed in a non-clear glass bottle. Good olive oil should have a nice flavor and olive aroma, taste it as you would wine, it should not taste metallic nor coat the tongue.

From: Stacie and Ben's favorite Paleo Recipes [archive.org]
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Argentine Chimichurri Sauce

2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes [optional]
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil

Place parsley, garlic, oregano, lemon juice, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.

With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed.

By Christine Gallary. Adapted from: Chowhound
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Mark Bittman's Chimichurri Sauce

2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper

In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

Serve with freshly grilled meat.

From: Food and Wine
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Chimichurri Sauce

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Purée all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Adapted from: Epicurious [archive.org]
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Chimichurri

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp fresh lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Adapted from: Simple Recipes
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Argentinian Chimichurri Marinade

2 cups fresh parsley and/or cilantro, firmly packed
1/4 cup fresh oregano leaves (optional)
3-6 cloves of garlic
2 tablespoons chopped onion
1/2 cup olive oil
2 tablespoons lemon juice (optional)
1 tablespoon lime juice (optional)
Kosher salt and red pepper flakes to taste

Pulse the garlic and onion in the food processor until finely chopped.

Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.

Transfer the mixture to a separate bowl. Add the olive oil and lemon/lime juices, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).

Season with salt and red pepper flakes to taste.

Store in the refrigerator until ready to serve.

From: The Spruce Eats
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Horseradish

We collected lots of roots growing in railway track ballast on a disused line. We washed the roots thoroughly then liquidised them and packed the resultant mush into plastic yoghurt pots before storage in the deep freeze. Use the smallest roots only as they have less fibrous core (which is not so strong in flavour and somewhat chewy in texture) and do not need peeling. If you freeze down small batches you can easily defrost one and blend it with Neanderthin mayonaise. Use it to accompany your Sunday roast beef instead of traditional mustard - deeeelicious!

From: DaveJackson@bigfoot.com
Adapted by Patti Vincent
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Garlic Mustard Horseradish

To make the condiment, harvest the entire plant, and wash the roots well. The roots are white and have a horseradish-like smell. They will taste spicy.

I chopped the roots.

I blended the roots in a food processor with a bit of salt, a couple teaspoons of water and about 1 teaspoon apple cider vinegar [for paleo use lemon juice] and blended until it looked like horseradish.

From: Food Under Foot: Unleash the Energy of Wild Edibles
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Roasted Garlic Paste and Oil

4 or 5 whole garlic heads
1 cup extra virgin olive oil
salt and freshly ground pepper
a pinch or two Italian seasoning (optional)

Heat the oven to 375°F.

Peel away the garlic skins and toss the clean cloves into a shallow baking pan. Sprinkle on the salt, pepper and optional seasonings, then pour the oil over the top. Cover the pan, loosely, with aluminum foil, allowing for steam to escape. Bake for 30 to 45 minutes. (30 minutes produces a fork tender clove, 45 minutes produces a softer spreadable clove.)

Drain off the oil in a tightly covered, sterilized glass jar or bottle and refrigerate and USE WITHIN 1 WEEK. Makes about 3/4 cup roasted garlic oil.

To make the paste, mash the cloves with a fork or give them a quick spin in a 1 cup food processor. Makes about 1/2 cup garlic paste.

I stirred the roasted garlic paste into my homemade tomato sauce; lip smacking smooth. The roasted garlic oil is said to be wonderful added to vinaigrettes, for sautéing vegetables, or in any recipe calling for roasted garlic oil.

Inspired by Michael Chiarello's Flavored Oils: 50 Recipes for Cooking with Infused Oils
From: Simple Daily Recipes
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Ginger Garlic Paste

4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed

In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

From: AllRecipes
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Crab-and-Mango Garnish

A companion recipe to Chilled Avocado Soup

1/2 pound lump crab
1/4 cup chopped sweet onion
1/2 cup diced mango
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Combine ingredients in bowl; cover and chill.

Adapted from MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011v
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