LucieB Posted July 5, 2016 Share Posted July 5, 2016 If I searched is probably find that didn't invent this, but it's new to me and only just now thought of it- how to adapt creamy salad dressing for FODMAP. I can't do avocado or cashews. Original adapted below: Original recipe .5 c orange juice .25 c apple cider vinegar .5 c olive oil .25 c tightly packed fresh basil .5 t sea salt (Omitted 1 T sweetener for whole 30) Adapted: 1 Orange .25 c apple cider vinegar .5 c olive oil .25 c basil .5 t sea salt 2 hard boiled egg yolks! Blend until smooth, adjust to taste. I wanted more vinegar personally. I used my egg white halves as tasting vessels First creamy dressing I've had in long time, and I have LOTS of basil to use up. Link to comment Share on other sites More sharing options...
kimstories Posted July 5, 2016 Share Posted July 5, 2016 that sounds delicious - thank you Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted August 10, 2016 Whole30 Certified Coach Share Posted August 10, 2016 I guess I'm confused... what makes it creamy? The egg yolks? Is that a low FODMAP thickening trick? I've never heard that! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted August 10, 2016 Administrators Share Posted August 10, 2016 4 hours ago, littleg said: I guess I'm confused... what makes it creamy? The egg yolks? Is that a low FODMAP thickening trick? I've never heard that! It's the emulsification between the oil, egg and acid. The "creamy" or emulsification happens when you vigorously whip/beat/stir those ingredients together. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted August 11, 2016 Whole30 Certified Coach Share Posted August 11, 2016 But they are cooked... I thought the emulsification was when they were raw? Isn't that why we all use raw egg yolks to make mayo? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted August 11, 2016 Administrators Share Posted August 11, 2016 @littleg - Oh!!! Well you can get a temporary emulsification from just oil and acid and a vigorous blending also. Maybe that plus the breakdown of the cooked yolks? I didn't even notice that they were cooked. Link to comment Share on other sites More sharing options...
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