Finding a mayonnaise in the grocery store with tolerable ingredients for FMers is nigh impossible. You can bet there is going to be garlic or onion powder in there somewhere. So, why not make your own? It’s easy, but it takes a while. It’s slow going because the liquids need to emulsify, so you are essentially suspending each drop of olive oil in with the egg yolk. If you add the oil too quickly then your liquids are going to separate.
I feel like once again I’m eating way too much white rice flour, which I think is making me bloated. My goal–at least for a while– is to eat it only for breakfast (Rice Krispies and classic pancakes), but that leaves very few options for dinner. I love Caesar dressing, and this one from Once Upon a Chef I’ve adapted so you don’t need to use garlic. Continue reading
As much as I love the Fructose Free Salad Dressing that I make (and eat almost every day), sometimes I just need a departure. While the first dressing is sweet and tangy, a blue cheese dressing packs a punch in a completely different way.
This recipe from allrecipes.com I’ve chosen to make just two servings, because a homemade dressing like this only lasts about a week in the refrigerator. (And if your breath smelled like blue cheese every day you probably would lose some friends.) Continue reading