This is Whole30 compliant and and stays emulsified because of the egg. It's good used as a veggie dip too. If you're not avoiding dairy and sugar, a little romano cheese and honey might be a nice addition.
Start with a room temperature egg and lemon, or pop your lemon and egg both in some warm water for a few minutes to warm them up before using. The dressing won't emulsify properly if they're cold.
Put everything but the olive oil in the blender and then slowly stream in the olive oil while blending. Use less water for a thicker dressing. Water can be added at the very end to thin it out if you like. Keeps in the refrigerator until one week after the date the eggs expire.
This is Whole30 compliant!
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 131mg | 5 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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