Oil & Vinegar Dressing

(Marianne) #1

I’m sure I could experiment, but does anyone have a recipe for keto oil and vinegar salad dressing? I figured it would probably call for olive oil? MCT?

(Cancer Fighting Ketovore :)) #2

I use olive oil (and sometimes add in MCT oil) and mix with vinegar (sometimes a few drops of balsamic, as its carby…3gm / tbsp). You could use red wine vinegar, or something else… maybe apple cider vinegar?

Sometimes I’ll make an oil & pesto dressing :slight_smile: oil (olive and MCT) with pesto and a little lemon juice.

('Jackie P') #3

Basic dressing is 6tbsp olive oil, 2 tbsp vinegar (red or white wine, ACV or lemon juice) and 2 tsp Dijon or grainy mustard. Salt and pepper. Add crushed garlic and/or herbs if you want. I like to emulsify it in a whizzer, or just shake it in a little jar.

(Jack Bennett) #4

Pretty much any oil is technically keto (pure liquid fat) although as long as you’re making your own dressing you might as well use the best oils you can. I’d stick to olive, avocado, or macadamia and avoid the seed oils like soybean or rapeseed.

Vinegars vary in sugar content - balsamic is very sweet and very high in sugar, while rice vinegar is more sour and (at least according to the label) sugar-free.

The usual ratio is 2:1 oil to vinegar, although you can play with this. I tend to add an egg or egg yolk to emulsify it and make it creamy, but if you want a basic vinagrette you can leave that out.

(charlie3) #5

I eat very large salads and make my olive oil dressing in 60 oz batches into a 64 oz stainless thermous so I can seal and shake. A big salad needs substantial dressing. I use oil to vinegar 50/50 to keep the calories down. I keep my recipe in crono. I think dressing is an individual thing. Over time you work out what’s best for what you’re doing. Below is recipe for a 60 oz batch.

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(Marianne) #6

That sounds good.

(Marianne) #7

So, you’re using either ACV or white vinegar?

(charlie3) #8

Both, about 50/50, olive oil to vinegar is also 50/50. One of the areas where I’m looking for advice is possible choices of seasonings. I’m a bachelor who wasn’t cooking much until this low carb commandment came down from on high. The recipe is hit or miss. I like it but seasoning can probably be improved.