Tag Archives: mayo

Ultimate Paleo Sauce Boss Round Up: 50 Tasty Paleo Sauces

50 sauces

You know why Paleo sauces rock? They take the average, the bland and the boring and shake things up. If you’re suffering from BFS (Boring Food Syndrome), I’ve got you covered.

I’ve collected FIFTY of the most taste bud teasing recipes for sauces, dressings, dips, mayos, ketchups and more and corralled them all into one convenient post. Scroll through and bookmark some favorites.

One key to developing your sauce boss skills…having the right tools. Here are my 5 must-haves for making stellar sauces:

  • Immersion blender. You can use this little gem to make sauces silky smooth right in the pan. They are easier to clean up and make less waste than a blender. Helps make a killer mayo!
  • Microplane grater. These are perfect for getting really finely grated ginger and garlic into sauces so you don’t bite down on any big, crunchy pieces.
  • A basic whisk. Can’t say much more about this other than it’s an essential. Lets you incorporate airiness into sauces without a fancy appliance.
  • A teeny, tiny saucepan. Why? Sometimes you need to reduce a sauce down by heating it, and if the pan is too big, the sauce just sort of sticks to the bottom. These are also great for melting coconut oil and ghee for recipes when you don’t have a microwave (like me).
  • Squeeze bottles. One of the secrets to plating beautifully sauced dishes is using a plain ol’ squeeze bottle. So easy!

And now…the recipes!

BBQ Sauces

Bacon and Bone Broth BBQ Sauce from Real Food RN

Blueberry BBQ Sauce from Low Carb One Day at a Time

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Peach BBQ Sauce from A Girl Worth Saving

Real Food Sweet & Spicy Buffalo Wing Sauce from Real Food Outlaws

Spicy Maple BBQ Sauce from Ditch the Wheat

The Easiest BBQ Sauce Ever from Healthy Living How To

Bean-Free Hummus 

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Babaganoush from And Here We Are

No Bean Paleo Pumpkin Hummus - from Meatified and The Paleo Mama

Dressings

Strawberry-Dressing-WM

Almost Ranch Dressing from Meatified

Arugula with Strawberry Rosemary Dressing from Meatified

Balsamic Bacon Vinaigrette from Real Food RN

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Lemon Basil Bacon Fat Vinaigrette from Stupid Easy Paleo

Spicy Mango Vinaigrette from A Happy Health Nut

Fruity Sauces

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Apple Butter from My Heart Beets

Creamy Strawberry Sauce from Empowered Sustenance

Pumpkin Butter from Nicky In The Raw

Vanilla Fig Compote from Nicky In The Raw

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Zesty Tangerine Sauce from Stupid Easy Paleo

Mayos

Garlic “Mayo” from Autoimmune Paleo (AIP friendly)

Homemade Mayo from Butter Nutrition

Baconnaise

Paleo Baconnaise from Real Food RN

Rouille (Fancy Spicy French Mayo) from DJ Foodie

Lemony Chive Paleo Mayo from Stupid Easy Paleo

Ketchups and Tomato Sauces

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Better than Ketchup: Serbian Roasted Ayvar Sauce from Jules Fuel

Homemade Ketchup from Nicky In The Raw

Homemade Pizza Sauce from Real Food RN

Italian Meat Sauce from Yuppie Farm Girl

Tomato Paste in Two Simple Steps from A Happy Health Nut

Other Sauces

Béarnaise Sauce from DJ Foodie

Carrot Dip from Meatified

Coconut Butter from Gutsy

grilled-chicken

Coconut Oil Chicken Glaze from Real Food RN

Creamy Grain Free Gravy from Empowered Sustenance (GAPS friendly)

Creamy Tomato Rosemary Sauce from Hollywood Homestead

Creamy Turmeric Sauce from Hollywood Homestead (AIP friendly)

beef-enchiladas

Easy Enchilada Sauce from Healthy Living How To

Fennel-Onion Jam from Popular Paleo

Harissa from DJ Foodie

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Hollandaise Sauce from And Here We Are

Homemade Almond Butter from Gutsy

Meat Masala from My Heart Beets

Paleo Sweet Chili Dipping Sauce from Stupid Easy Paleo

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Roasted Beet Dip from Autoimmune Paleo (AIP friendly)

Roasted Red Pepper Sauce from Popular Paleo

Romesco from DJ Foodie

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Homemade Taco Sauce from Living Low Carb…One Day at a Time

Tzatziki Sauce from Good Girl Gone Green

Vanilla Cashew Cream from Good Girl Gone Green

Walnut Pâté from Good Girl Gone Green

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Warm Pineapple Salsa from Popular Paleo

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What’s your favorite sauce? What do you put it on?

Lemony Chive Paleo Mayo

mayo2 When it comes to mayo, I make no pretense for having the master, doesn’t fail basic recipe (that honor goes to the stellar Mel of The Clothes Make the Girl and Well Fed 2). I’ve only had this method go kaput once because yours truly was too impatient to wait for the ingredients to get all nice and cozy warm at room temperature before I tried to make the mayo emulsion. Oops. Have some patience, and it will all turn out okay. You can also use a stick (immersion) blender but I don’t own one because I’m the clumsiest person on the planet and well, yeah, exposed blades and I don’t mix!

All I did here was use Mel’s basic mayo recipe (here’s a video) and add a few simple ingredients to jazz it up. This went perfect as an accompaniment with my Grain-Free Paleo Zucchini Fritters.

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Ingredients for a batch of Mel’s Mayo:

  • 1 egg
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1.25 cups of light-tasting olive oil (if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like)

Ingredients for the Lemony Chive Paleo Mayo:

  • 1/2 cup olive oil mayo from the recipe above
  • 2 Tablespoons chopped chives
  • Zest of 1 lemon

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Directions to make the basic mayo:

  • Please visit Mel’s recipe here (it will open in a new tab so you don’t lose this page). She does a much better job of explaining it than I would.

Directions to make the Lemony Chive Paleo Mayo:

  • Put 1/2 cup of the basic mayo into a bowl.
  • Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl.
  • Add the chopped chives. Stir thoroughly to combine.
  • Add cracked black pepper to taste (optional).

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What’s your favorite mayo flavor?

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls | stupideasypaleo.com The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients for Paleo Fresh Spring Rolls

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions for Paleo Fresh Spring Rolls

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside. Paleo Fresh Spring Rolls | stupideasypaleo.com
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved. Paleo Fresh Spring Rolls | stupideasypaleo.com
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better. Paleo Fresh Spring Rolls | stupideasypaleo.com
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. Paleo Fresh Spring Rolls | stupideasypaleo.com Next, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). Paleo Fresh Spring Rolls | stupideasypaleo.com On top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com Once you’ve rolled over once, fold in the sides and then finish rolling all way down. Paleo Fresh Spring Rolls | stupideasypaleo.com
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired. Paleo Fresh Spring Rolls | stupideasypaleo.com

 

Umami Mayo

DSC_0808 Umami basically describes the savory taste present in foods like soy sauce (ick), mushrooms and even some veggies. This recipe is very simple to make: start with a batch of fresh olive oil mayo and then season it with coconut aminos and fish sauce to give it that umami flavor. Nice!

I follow Melissa Joulwan’s basic olive oil mayo recipe because well, she rules and so does her mayo recipe. You can find it here: The Secret to Homemade Mayo? Patience.

Prep time: 5 min     Wait time:  30-60 min    Makes: 1/4 cup

Ingredients for 1/4 cup of Umami Mayo:

Directions:

  1. Stir the plain olive oil mayo, coconut aminos and fish sauce together in a small bowl. Will keep in the fridge until the expiration date of the egg you used to make your mayo.
  2. Goes well with burgers, my Paleo Banh Mi Sliders or Paleo Fresh Spring Rolls.

Jicama Carrot Slaw

Jicama Carrot Slaw | stupideasypaleo.com Memorial Day Weekend is almost here. That means it’s time for more BBQs and summer fun, and it also means it’s socially acceptable to wear white. I almost never wear white because I’m the world’s biggest klutz. Truly. Just this morning, I was grading lab reports with a shaker bottle of decaf coffee on my desk. Suddenly, a notebook slid off the top of a stack and – you guessed it – coffee. went. all. over. Luckily, I know myself better than to wear white at any time. My brown shorts perfectly camouflaged the fact that I’d just poured coffee all over my lap. Score!

To make a long story short, with parties and Memorial Day gatherings in the near future, this refreshing slaw is a great side dish to bring with. You could also add shredded cabbage for a more traditional take on slaw.

Prep time: 15 min     Cook time: 0 min    Makes: ~2 cups

Ingredients for Jicama Carrot Slaw

  • 1 cup carrots, shredded
  • 1 cup jicama, shredded
  • 2 Tablespoons chipotle mayo
  • 3 Tablespoons chopped cilantro
  • Juice of 1/2 a lime
  • Sea salt and pepper to taste

Jicama Carrot Slaw | stupideasypaleo.com

Directions for Jicama Carrot Slaw

  1. Use a box grater or a food processor with a shredder blade to shred the carrots and jicama. Bonus tip: buy pre-shredded carrots to save time (though they are usually more expensive).
  2. Combine the shredded carrots and jicama in a large bowl. Add the chipotle mayo, cilantro, and lime juice.
  3. Stir until combined well. Add salt and pepper to taste.
  4. Chill for best flavor.

Paleo Chipotle Lime Mayo

DSC_0271Homemade olive oil mayo rocks my socks off. Nuf said.

I base my recipe on this one from Melissa Joulwan of The Clothes Make the Girl and add my own twist. I only used one chipotle…feel free to add another one but beware: chipotles are HOT. Taste after you add one and decide if it needs another. That being said, one gives my taste buds the perfect amount of smoky heat. YUM.

You can also omit the lime for straight up chipotle mayo.

Prep time: 10 min     Cook time: 0 min    Makes: 1 cup

Ingredients:

  • 1 cup olive oil mayo
  • 1 chipotle pepper
  • 1 tsp of adobo sauce from the chipotle pepper can
  • 1 tbsp fresh lime juice

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Directions:

  1. In a food processor or blender, combine all the ingredients and blitz until smooth.
  2. I put mine in a fun squeeze bottle because it just looks cooler when I serve it up on my food.
  3. Goes well on pretty much everything, like these BLT Bites. Bacon and chipotle are like soul mates.

BLT Bites with Chipotle Mayo

dsc_0225 copyGrowing up, we used to eat BLT sandwiches a lot and the other day I got a hankering for one, sans bread of course.

What resulted was nothing short of the tastiest thing I’d put in my mouth in a long while.

I used mini muffin tins but you could use regular tins and end up with something bigger than bite-sized. These little morsels were the perfect size for finger food and would be fun party eats. You can make as few or as many as you’d like…it’s really up to you. Depending upon the bacon you use – how thick it’s cut, how wide the pieces are, etc – you may have to adjust your layering technique or the cooking time. Bottom line…have fun with it!

Prep time: 10 min     Cook time: 30 min    Makes: 4 pieces

Ingredients:

Directions:

  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
  2. Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
  3. Cut each strip of bacon in half (again, it depends on the size of the bacon…remember that it’ll shrink when cooked so some overhang is okay). On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you’ve used up all the bacon. See the gallery for a photo.
  4. Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
  5. Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
  6. Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!

Jalapeño Crab Dip

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Holiday time means parties, and parties mean tables full of non-Paleo treats. Today a bunch of the gals from the gym got together for brunch, and I kept trying to think of something interesting to make. My mind kept gravitating toward a dip of some sort but how to make it Paleo would be the catch since most dips have some sort of dairy like sour cream or cheese. The mayo in this dip is homemade–egg, olive oil and a few other ingredients–which is the hardest part of making the whole dish. I followed the recipe in “It Starts with Food” by Dallas & Melissa Hartwig which is based on this one from The Clothes Make the Girl. I made the whole batch and used 1/2 cup for this recipe. To substitute for the Parmesan, I pulsed Brazil nuts into a cheese-like texture with garlic and salt. Instead of crumbs on top, I used almond meal that was toasted with ghee and salt on the stove top. The jalapeños are quite mild and give a nice tanginess.

Nothing like a captive audience to get feedback on a new recipe, and the girls all said they LOVED the dip. It was served warm with sliced mini bell peppers, but any crudite would work well. Now you have another dish up your sleeve for holiday parties (and nobody will even know it’s missing the gluten and dairy).

Ingredients:

  • 1/4 cup Brazil nuts + 1 clove garlic + pinch of salt
  • 16 oz (500 grams) high-quality canned crabmeat (I used Chicken of the SEa)
  • 2 cloves garlic, finely chopped
  • 1/2 cup pickled jalapeño rings, chopped
  • 1/2 cup homemade mayo
  • 1 tsp hot sauce (read labels…mine has water, chilis, vinegar and salt)
  • 1 tsp Worcestershire sauce (Lea & Perrins is gluten free)
  • 1/2 tsp sea salt
  • 1/3 cup almond meal + 1 tbsp ghee or coconut oil + pinch of salt

Directions:

1. Preheat oven to 350 degrees F (175C).

2. Make the Parmesan substitute: pulse the Brazil nuts, 1 clove of garlic and a pinch of salt in a food processor until fluffy, fine bits form.

3. In an oven-proof glass bowl or small casserole dish, combine the crab, chopped garlic, chopped jalapeño, mayo, hot sauce, Worcestershire sauce, salt, and Parmesan substitute. Stir until well combined.

4. Heat a small skillet over medium heat. Add 1 tbsp ghee or coconut oil, almond meal and a pinch of salt. Stir constantly until the almond meal turns golden brown and toasty. Be careful…resist the temptation to walk away because it will go from yummy and brown to burned in seconds.

5. Top the crab mixture with the almond meal crumbs. Bake for 30 minutes until bubbly and hot.

6. Dive in!