I have a slight obsession with condiments lately. Maybe it’s the whole30 talking. Or maybe it’s that I’m doing the autoimmune protocol and I miss ketchup, guacamole (with spices), and salsa. Aka my kitchen/life-in-general staples.
Yeah, that’s probably it.
When you’re doing a whole30 or transition to a paleo diet, many people commonly think that your food is boring because you’re just eating “real food” without all the added, salt, sugar, and chemicals commonly added to processed (and sometimes restaurant) food these days.
Man, were they ever wrong. Browse around the web (or even just my site!) and you know immediately that “just eating real food” is NOT boring at all. Don’t get me wrong, it totally can be, if you just eat plain eggs for breakfast, plain chicken and a spinach salad for lunch, and the same thing for dinner. Every day. Like someone I know at my crossfit gym is doing for this round of the whole30. *snore.* I could never live like that! It’s exactly the reason I started this blog and started cooking in the first place – that focusing on real food (and therefore nutrient density) in your diet doesn’t have to be boring at all, but instead, really. freaking. delicious.
Which brings me back to these condiments. I’ve been going a little crazy in the kitchen creating them. Plus, they’re definitely the easiest way to crank your food up a few notches – especially if you’re making a big batch of veggies or protein over the weekend for lunches/breakfast during the week. Roast a whole chicken or pork shoulder? Having just one spice blend and two sauces on hand gives you THREE different meals ALREADY without doing anything to the protein. Simple as that. Still think “real food is boring?”
So back to my slight obsession. First it was it was 3 kinds of (egg-free) mayonnaise, this week a dairy-free tzatziki sauce, maybe next week I’ll work on a nightshade-free ketchup recipe for you guys…and of course I ALWAYS have my Secret Recipe Guacamole on hand. Always. Oh, and the Zingy Ginger Dressing from Well Fed 2. Plus you’ve already heard me profess my love for chimichurri sauce. That stuff is like crack.
And adding more fuel to the fire, now I’ve made THREE types of egg-free mayonnaise for your dipping pleasure. And mine. But mostly for me since you can’t physically eat them through the screen.
Egg-Free Coconut Mayo
Adapted from the Autoimmune Paleo Cookbook – Yields about ½ cup
Ingredients
- 1/4c coconut butter
- 3 Tbsp evoo
- 2 Tbsp avocado oil
- ½ tsp garlic powder
- ¼ cup warm water
- 1 tsp white wine vinegar
- ¼ tsp salt
- 1 tsp lemon juice
Combine all ingredients in the food processor until smooth and well-mixed. Store in the refrigerator. Let sit out at room temperature for about 10 minutes before serving to allow it to soften. This will last in the refrigerator for about 2-3 weeks. Maybe longer!
This is the thickest, most creamy mayo of the bunch. It’s pretty much like a savory coconut butter spread. It’s fantastic with roasted vegetables like carrots and sweet potato, and even in a tuna salad. If you don’t add the lemon juice, this mayo will keep at room temperature.
Avocado Mayo
Ingredients – Yields about 2/3 cup
- 1 avocado
- ¼ cup evoo
- ½ Tbsp white wine vinegar (or apple cider vinegar)
- ¼ tsp garlic powder
- 1 Tbsp warm water
- ½ tsp sea salt
- 1 Tbsp palm shortening
Combine all ingredients in the food processor until smooth and well-mixed. Store in the refrigerator for about a week.The oil may separate in the refrigerator – just give it a stir before using.
This mayo is green from the avocado. It has the consistency of a light hummus, which reminds me the most of mayonnaise. It’s great in tuna salad, on sandwiches, roast chicken, or as a dip for roasted veggies.
Light and Fluffy Mayo
Adapted from He Won’t Know It’s Paleo – Yields about 2/3 cup
Ingredients
- 1/3 c avocado oil
2 Tbsp evoo
3 Tbsp palm shortening
1 tsp white wine vinegar
1 tsp lemon juice
½ tsp garlic powder
¼ – ½ tsp sea salt, to taste
Combine all ingredients in the bottom of a stand mixer and mix on HIGH for 7 minutes, until fluffy and soft peaks form. This mayo is very soft at room temperature, so you can stick it in the refrigerator for about 10 minutes after you make it to firm it up to thicken a little before using. Store in the refrigerator and stir vigorously with a spoon before using again to get a more whipped, fluffy consistency. It will keep well for a couple months, if you can make it last that long!
This mayo reminds me the most of the taste of regular homemade mayonnaise, though it is lighter and fluffier. It doesn’t hold its form long at room temperature, but stores well in the refrigerator.
