Whole 30 Sauces, Dips, Dressings, & Marinades

Monday, August 18, 2014 Alanna Figueira 25 Comments





I am all about flavor when I prepare meals and nothing adds flavor like sauces, dips, marinades and dressings.  They will liven up plain old chicken salad, tuna salad, salads, meats, main dishes and veggies.  I'm a dipper.  I need to dip my chicken fingers, french fries, veggies, you name it. Here are a few ways to liven up your meals. Take this post and tailor it to your own needs. 


A few tips before I get started:
Everyone has a different palate and enjoys different flavors.  For example, heat. I love it.  I use at least 3 tbsp wasabi in my mayo, but it's not for everyone!  Same with horseradish, chili powder, cajun spices, hot sauce... You can always start with 1 tsp and then increase to your taste.  Taste, then add more to the food processor and give another pulse to incorporate. Just remember the wasabi rule! It takes 5-10 minutes to "activate" so you may not taste it right away!

Herbs are almost always interchangeable.  Don't like cilantro?  Try basil instead instead.  Don't have any rosemary?  Double up on basil.  That kind of stuff. 

Homemade Mayo

I'm going to start out with basic good old mayo.  To be honest, I haven't made plain mayo in over a year.  There are so many delicious ways to liven it up and I always flavor it.  There are so many different mayo recipes but honestly it is so simple and involves just a few basic ingredients and the right machine.  


Let's talk about the right machine.  Failed emulsions suck.  Ive tried to narrow down the reasons emulsions fail, based on questioning my reader's and it seems to me the number one reason is the machine.  I make mayo at last once a week and have never had a failed emulsion!  <knocks on wood> I never wait for my egg to reach room temperature and it takes me 30 seconds to make a batch!  I use this exact $40 Cuisinart Mini Prep Plus that always works, I use this thing almost daily. You could even get it cheaper in more basic colors.  I also use my blender for mayo, and it also always works.  It is a Hamilton Beach 12 speed old hunky thing that has never failed me! Almost all of my readers have told me their Cuisinart immersion blenders are excellent and never fail.  Here are a few other machines that my refers have reviewed:


      Blendtec- mixed reviews, a few fails and but most say they like it 
      Vitamix- works so long as your don't power it up too high, use setting #4
      Philips blender- works 
      Ninja- mixed reviews, a few fails and a few say they like it 


I use avocado oil exclusively in my homemade mayo, ranch, and mayo based recipes.  It is light in taste and more nutritious than light olive oil.  I list light olive oil as an option because it is all that is available to some.  Either are very light tasting and make a great mayo.  Light olive oil is available at any grocery store.  It can be labeled as "extra light olive oil", "light olive oil", or "light tasting olive oil".  Don't use extra virgin olive oil.  It will emulsify, but the taste is very strong, and in my opinion, inedible. Don't do it.   You can use half avocado, half light olive.  I do not like coconut oil and I find that it gets hard in the refrigerator, but I have heard of people using it in mayo.  I don't even like taste though.  

If you want a thicker mayo, use more oil.  If you want a thinner, and more salad dressing-like mayo/dressing, use less oil and more acid.  I will be more detailed below.  You want to preferably start with a room temperature egg.  The trick to mayo making with a food processor is to add the oil through the holes of the food processor lid. I recommend only using pastured egg and absolutely never using conventional egg in egg emulsions. Because there is raw egg, make sure it stays refrigerated.  It'll last 1-2 weeks.  

Start out with 2/3 cup oil.  Once the 2/3 cup is entirely pulsed in, check the mayo.  I like it just like this.  If you want it a little thicker, add a little more oil until it is the consistency you like.  

You can use any acid.  Lemon juice, lime juice, ANY vinegar (all are whole30 compliant).  I encourage you to play around with the acids based on different flavors.  Vinegars include apple cider vinegar, rice wine vinegar, red wine vinegar and white wine vinegar.  Some people say to add the acid last, but I see no difference at all and always add it in the beginning because its easier.  



Ingredients:


⅔-1 cup avocado or light tasting olive oil 
1 egg, room temperature
2 teaspoons acid-lemon juice or apple cider vinegar 
1/2 teaspoon dijon mustard or dry mustard (optional)
salt and pepper, to taste

Directions:


1.  Put everything but the oil in food processor. 


2.  Pulse to combine.


3.  With the lid on, slowly pour the oil, using a spouted measuring cup, through the small holes on the top of the lid while constantly pulsing.


4.  When all of the oil is added, it's ready!  
Here's the fun part!  These are just a few ideas.  Be creative and vary your acids, fresh herbs, spices and condiments.  All sauces are made just like mayo, special instructions will be listed.


5.  Store in a mason jar in the fridge.  Yields 2/3-1 cup mayonnaise.


Mayo Based Sauces & Dips

Alanna's Burger Sauce

The sauce is amazing.  Kind of like one of those "special sauces" from certain burger establishments that no one knows the recipe for.  It's a little sweet, a bit tangy and a tad spicy.  It's amazing on a burger and a great fry dip! 


Ingredients:

8-10 pitted dates, soaked

2/3 cup avocado or light olive oil
1 egg
1 Tbsp Apple Cider Vinegar
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp turmeric 
1/2 cup dill pickles, minced

Directions:


Cover dates with very hot water.  Soak for 5-10 minutes until softened.  Drain and add to food processor.  Pulverize.  Add everything else except oil and pickles. Pulse to combine.  Drizzle in oil through top holes.  Add minced pickles in last and pulse to combine. 



Chipotle mayo

⅔-1 cup avocado or light tasting olive oil 
1 pastured egg, room temperature
1 Tbsp lime juice
2 chipotle peppers in adobo sauce OR 1-3 tsp* chipotle chili powder (regular chili powder is also ok) 
*start with 1 and add more after you taste it if you want more heat)
1/2 tsp salt
1/2 tsp granulated garlic
1 tbsp chopped cilantro
Make just like mayo.  Add everything except oil to food processor.  Pulse.  Drizzle oil in through top holes.

Spicy mayo

Add 1-3 Tbsp Frank's Hot Sauce mayo batch (or other complaint hot sauce)

Wasabi mayo

*My favorite brand is Eden organic, I've tried a few and I love the flavor.  Wasabi powder takes 5-10 minutes to activate so you may not taste the heat initially! 
Add 1-3 Tbsp Wasabi powder to mayo batch


Roasted garlic and Herb mayo

Add 1 head of roasted garlic and 1/4 cup fresh herbs or 1 Tbsp dried herbs to the initial pulse.  Pulverize, then make mayo exactly as listed above in mayo. 

How to roast garlic:
Preheat oven to 400F.
Cajun mayo
Cut the ends off of the whole garlic head.
Put the garlic head in a muffin tin.
Tent with tin foil.
Roast for 45 mins. 
Cool and pop out pieces of roasted garlic.

Cajun mayo

Add 1-3 Tbsp Cajun Seasoning

Horseradish mayo


Add 1-3 tbsp Horseradish 




Creamy Dressings/Dips

To make creamy dressings out of your mayo, use 2 Tbsp acid and 2 Tbsp full fat unsweetened coconut milk* to thin it.  

*A note about coconut milk

Coconut milk is not all created equal, and some are so poor in quality that they will ruin the sauce because it is oily or the wrong kind.  You absolutely must use full fat unsweetened coconut milk.  Coconut milk from a carton will not work in most recipes and it has added sugar and crap. I use Native Forest Organic Classic Coconut Milk.  I have tried others and nothing I have tried has compared in taste or texture.  That's not saying there isn't something else out there, but this is what I use and love.  I also love that it is in a BPA free can and organic.  Coconut milk spoils very easily and must be refrigerated after the can is opened.  Anything made with coconut milk must be refrigerated. I trust fresh coconut milk in the refrigerator for up to one week, tops.  I have tasted spoiled coconut milk, and it is terrible. If the fat in the can has separated from the liquid, blend the can and then measure, that way the fat and water emulsifies. 

Ranch

Ranch is the new black, guys! If you are only going to make one sauce from this whole post- make the ranch, it's really great with everything.


Ingredients:

2/3 cup extra light olive oil or avocado oil
1 room temperature egg
2 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use is dill, followed by cilantro and/or parsley)
2 Tbsp full fat unsweetened canned coconut milk 

Directions:

1.  Place the egg, 2 Tbsp red wine vinegar, spices and herbs (everything but the coconut milk) in the food processor.  Pulse a few times.

2.  Measure out 2/3 cup oil.

3.  Slowly pour the oil in through the top holes of the food processor, with your finger on the grind button constantly.  It will take a few minutes to get it all in.  

4.  Once all the oil has been added in, add the coconut milk and pulse a few more times.  

Egg-free Ranch

My egg ranch is definitely preferable to me, but this is a good option for egg intolerances.

Ingredients:

1/2 cup avocado oil or extra light olive oil
1/2 cup full fat unsweetened coconut milk, blended if separated 
1 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use are dill, followed by cilantro and/or parsley)

Directions:
Blend it all in blender, refrigerate over night to thicken. It doesn't separate.  

Buffalo Ranch

Just add 1-3 (start with one and taste) Tbsp compliant hot sauce, like Frank's Hot Sauce, to your ranch. 

Bacon ranch

This is so good.  Substitute half or all of the oil with bacon grease.  Make the same way you make the ranch.  Make sure your bacon is compliant; sugar free and well sourced. I like to also add bacon crumbles into my bacon ranch for an extra crunch! 

Tzatziki Sauce


Ingredients:
2/3 cup avocado oil or light olive oil
2 Tbsp lemon juice
2 cloves of garlic, minced
1/4 cup fresh dill or 1 Tbsp dried dill
1/2 tsp salt
1/2 tsp pepper
2 Tbsp coconut milk
1 cup cucumber, seeded and shredded

Directions:

Add minced garlic and lemon juice to food processor.  Pulverize.  Add everything else except oil, coconut milk and cucumber.  Pulse to combine.  Drizzle in oil.  Add coconut milk once oil is incorporated.  Add cucumber.  Pulse just to combine.  

Cilantro Aioli


Ingredients:

2/3 cup avocado or light olive oil
1/4 cup fresh cilantro
1 egg
2 tbsp lemon juice
3 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
2 tbsp coconut milk

Directions:  Add cilantro, minced garlic and lemon juice to the food processor.  Pulverize.  Add everything else except the oil.  Pulse to combine.  Drizzle in the oil through top holes.  Add coconut milk in last.  Pulse to combine all.

Creamy Caesar


Ingredients:

2/3 cup avocado or light olive oil
1 egg
2 Tbsp lemon juice
2 wild anchovy filets
2 cloves of garlic, minced
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp cracked black pepper
2 Tbsp coconut milk

Directions:

Add minced garlic and anchovy fillets to the food processor.  Pulverize.  Add all other ingredients besides oil and coconut milk.  Pulse to combine.  Slowly drizzle oil in top holes. Add coconut milk in last, pulse to combine. 


Creamy dill

Goes great with artichoke
Ingredients:

1/2 cup homemade mayo *see above
1/2 cup unsweetened full fat coconut milk, blended then measured
1 Tbsp lemon juice
1 tsp sea salt
1 tsp granulated garlic
1/2 tsp pepper
1/4 cup chopped fresh Dill

Directions:
Mix all ingredients together in a small bowl.  Keep refrigerated.  


Vinaigrettes


Probiotic Balsamic Vinaigrette

Ingredients:

1/2 cup Extra Virgin Olive Oil

1/3 cup naturally fermented pickle juice
1/2 cup Balsamic Vinegar
2 Tbsp Red Wine Vinegar
Juice of 1 lemon
1 Tbsp dried Oregano
2 tsp Dijon Mustard
1/2 tsp granulated garlic
1/2 tsp salt

Directions:


Add all ingredients to a mason jar.  Shake vigorously and store in the fridge.

Raspberry Vinaigrette 
*also can be used as marinade

Ingredients:

1 cup fresh raspberries
1/2 cup extra virgin olive oil
1/4 cup raspberry wine vinegar (you can find this at any grocery store but red wine vinegar will sub)
Fresh ground black pepper 

Directions:

Food process or blend until smooth.  


Spicy Cashew Cream Sauce

I use cashew butter a lot. I love the texture and mild flavor and especially love it in sauces.  This sauce resembles a creamy peanut sauce, it's so clean and so delicious. Serve it over zoodles, over veggies or meat, as a dip or over a potato.  

Ingredients:

1/2 cup cashew butter
1/2 cup water or coconut milk 
2 tbsp rice wine vinegar
1-2 tsp crushed red pepper flakes
2 tsp granulated garlic
1 tsp salt
1/4 cup fresh torn Cilantro
1/4 cup cashews, crushed

Directions:

Combine all ingredients on stovetop and heat on low until combined into a sauce.


Cream sauces

You can use mayo to make some really delicious cream sauces.  Here are a few of my favorites.

Basil and Prosciutto Cream Sauce 

*This creamy Italian sauce is amazing over spaghetti squash or zoodles. 

Ingredients:
*Makes 3 cups of sauce 

2 cups pasta sauce (jarred, homemade, whatever you like.  Be sure it is sugar free)
Cream sauce *see below for details
4 oz/ 1/4 lb proscuitto, chopped
1 small onion (about 3/4 cup chopped), chopped
2 large cloves of garlic, minced
1 Tbsp ghee 
Handful of fresh basil, chopped
1 tsp arrowroot starch 
Sea salt and black pepper to taste 
Cream sauce ingredients:
2/3 cup light olive oil
1 egg, at room temp
2 tsp red wine vinegar 
2 tsp oregano
1 tsp sea salt
1 tsp black pepper

Directions to make cream sauce:

1.  Place everything except for the oil in a food processor.  Pulse to combine. 

2.  With the lid on, slowly pour the oil, using a spouted measuring cup, through the small holes on the top of the lid, all the while constantly pulsing. 

3.  Once all of the oil has been added, its done!  It should be emulsified, like mayonnaise.  

Directions:

1.  Make the cream sauce first so it is ready to be added. *see above

2.  Set a large sauce pan on the stove on med-low.  Add the 1 tbsp ghee.

3.  Chop your onions and add them to the pan to sauté.  Sauté a few minutes until translucent. 

4.  Add garlic and basil to the pan last and sauté just a minute or 2.

5.  Add everything from the sauce pan to the blender.  Top with 2 cups pasta sauce.

6.  Blend until smooth.  Let it sit while you sauté proscuitto.  

7. In the same sauce pan, sauté the chopped proscuitto just a few minutes.  

8.  Add the blender of sauce to the proscuitto sauce pan.  Mix to combine.

9.  Add the cream sauce to the sauce pan.  Mix to combine.

10.  Add the arrowroot starch, mix to combine.

11.  Simmer the sauce for about 5 minutes, stirring to combine it all well.

12.  Add sea salt and black pepper to taste.  I usually add about 1 tsp of each.  

Sundried Tomato Cream Sauce 
*use this on Zoodles, spaghetti squash, or over protein

Ingredients:

1/2 cup sundried tomatoes, packed
2 cloves garlic
1/2 cup coconut cream (the fat on top of the can)
1/4 cup mayo #plgmayo for video 
2 tbsp ghee, melted 
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil 

Directions:

Food process all until chunky sauce is formed.  It will be thick, but will thin when warmed. Heat in a saucepan on lowest setting on stovetop, just to warm, do not overheat! 


Roasted Garlic, Bacon and Mushroom Cream Sauce

This is a creamy alfredo-like sauce that is great with spaghetti squash or zoodles.  I usually add 1 lb chicken to the recipe and cook the chicken in the bacon grease.  

Ingredients:

4 slices of bacon
1- 8 oz package of mushrooms, sliced
1 batch of roasted garlic mayo using 2/3 cup oil *see above  
3 cloves of garlic, sliced
Fresh parsley 

Directions:

1.  Heat a large pan on medium. 

2.  Cook the bacon in the pan, save the fat!

3.  Remove bacon when it is cooked and chop it.  Set side.  Don't worry, you'll get it back.

4.  Add the sliced mushrooms to the pan with bacon grease and cook them.

5.  Add the sliced garlic, sea salt, black pepper and italian seasoning.  Cook garlic for about 2 minutes.

6.  Add the chopped bacon back in.  


7.  Add the roasted garlic mayo and mix until all is combined, evenly coated and sauce is warmed.

8.  Garnish with fresh parsley.

"Cheese" Sauce 

This sauce is totally clean, versatile, and you won't feel like stuffing your face with it because it is so rich that just a portion is enough.  Dip stuff in it, drizzle it on plantain chips, hotdogs, burgers, baked potatoes, roasted potatoes, veggies, meat... It is delicious on absolutely everything and anything.  


Ingredients:

2/3 cup avocado oil or light olive oil
1 egg
1 tsp lemon juice
1 tsp salt 
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 cup sweet potato, peeled, cooked and warm (it melts the nutritional yeast) 
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast *optional

Directions:

1.  Make sauce like mayo.  Add egg, lemon juice, salt, pepper, garlic and onion powder to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  


2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender.  Blend it in until smooth creamy sauce. *if sauce is too thick, add additional coconut milk 1 tbsp at a time 

Curry 

Curries are really delicious and really easy to make!  You can essentially just use coconut milk and red (spicy) or green (mild) curry paste and make a cream sauce on the stove top.  Play around with different spices and additions.  You can use curry sauce on meats, in soups, on veggies, over cauli rice... So versatile. Here are my favorite curries:

Cashew Coconut Curry
Top with chopped cashews, green onions and cilantro 

Ingredients: 


1 can coconut milk

2 tablespoons cashew butter

2 tablespoons red curry paste

1 Tbsp fish sauce

1 tsp granulated garlic 



Serve with chopped cashews, green onions and fresh cilantro

Spicy Coconut Lime Curry 
This is great on chicken and it is a great marinade.  Coconut milk tenderizes the meat.

Ingredients:

1 cup coconut milk
1/4 cup fresh torn cilantro
2 Tbsp coconut aminos
Juice of 1 lime
1 Tbsp red curry paste
1 tsp grated ginger root
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1/8-1/4 tsp cayenne pepper

Directions:
Mix all ingredients together in a large bowl.  Serve warm with fresh cilantro and lime wedges.

Ghee based sauces
These are rich, creamy sauces made from emulsified egg and melted ghee.  They are a real treat and so filling. They are really great on anything- fish, meat, vegetables, eggs, etc.

Béarnaise 
*goes great on a rib eye steak, any steak really.  It is also nice drizzled over veggies, especially asparagus. 

Ingredients:

2 yolks
1/2 cup ghee, melted
2 Tbsp white wine vinegar 
1 Tbsp lemon juice
1 Tbsp shallot, minced
2 Tbsp tarragon, split
1/2 tsp salt 

Directions:

1.  Melt your ghee on the stovetop on very low then transfer to spouted measuring cup. 

2.  Add the white wine vinegar, minced shallots, lemon juice, and 1 Tbsp of tarragon and salt  to a food processor.  Pulse to combine.  Let it sit for 10 minutes to marinate. 

3.  Add the yolks.  Pulse to combine.


4.   While constantly pulsing, slowly drizzle the melted ghee in very slowly.  Once it is emulsified open the lid and add the additional 1 Tbsp tarragon.  Pulse to combine. 

Hollandaise 
*this sauce is used for traditional "Eggs Benedict".  It goes great over poached eggs, fritters, potatoes, or vegetables.

Ingredients:

2 yolks
1/2 cup ghee
1 tbsp lemon juice 
1/2 tsp salt 
Pinch of cayenne pepper

Directions:  

1.  Melt your ghee on the stovetop on very low then transfer to spouted measuring cup.  

3.  Add the yolks, lemon juice, salt and cayenne.  Pulse to combine. 

4.   While constantly pulsing, slowly drizzle the melted ghee in very slowly.

Marinades 
Here are a few of my favorite marinades for all types of meat.

Chicken

Lemon Pepper Chicken Marinade
*best on buffalo wings but any cut will be good

Ingredients:
*2 lbs of buffalo wings or 1 lb boneless skinless chicken

Marinade
Juice and zest of 1 lemon
2 tbsp olive oil 
1 tsp sea salt
1 tsp black pepper
1 tsp onion powder
1 tsp granulated garlic
1 tsp dried thyme



Sauce/Glaze
2 tbsp ghee, melted
2 tbsp lemon juice 
1 tsp sea salt
1 tsp black pepper
1 tsp onion powder
1 tsp granulated garlic
1 tsp dried thyme

Directions:  Marinate at least 1 hour and grill, bake, or pan sear.  For well done crispy wings, bake at 425F on parchment paper.

Balsamic and Herb Chicken Marinade

Ingredients:

1 lb chicken breast
1/4 cup Balsamic Vinegar
2 Tbsp oil (avocado, olive)
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp dried thyme 

Directions:  Marinate at least 1 hour and grill, bake, or pan sear.

Tuna Steak Marinade

Ingredients:

2 Ahi Tuna steaks, about 6 oz each
1/4 cup olive oil 
2 Tbsp rice wine vinegar 
2 Tbsp coconut aminos
2 garlic cloves, minced
1 Tbsp grated ginger
1 Tbsp sesame seeds, plus extra to crust if desired
1 Tbsp ghee (to sear in)

Directions:  Marinate for 30 min - 4 hours.  Remove from marinade and coat with sesame seeds.  Pan sear in ghee for 1-2 minutes on either side, keeping the center rare.  Slice against the grain.  Serve with wasabi mayo.

The Best Pork chop EVER Marinade

Ingredients:
2 bone in pork chops
2 Tbsp olive or avocado oil
2 Tbsp apple cider vinegar
2 Tbsp coconut aminos
1 Tbsp Dijon mustard
1 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 Tbsp Ghee, to sear in

Directions:
Combine all ingredients except the ghee in a large ziplock bag.  Add the pork chops and massage them to completely coat in the marinade.  Refrigerate and let it marinate for a minimum of 1 hour.  Pan sear in ghee r grill pork chops until cooked thoroughly. 

Steak Marinade

                                                  Ingredients:

1 lb steak
2 Tbsp olive or avocado oil
2 Tbsp balsamic vinegar
2 Tbsp coconut aminos
2-3 garlic cloves, minced
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp black pepper

Directions:

Combine all ingredients in a large gallon sized plastic ziploc bag.  Massage steak so that the marinade coats it.  Marinate at least 1 hour.  Pan sear in ghee or grill.

Other Awesome Sauces

Easy Buffalo Sauce

Ingredients:

1 cup Frank's Hot Sauce Original (or other compliant hot sauce)
2 Tbsp Ghee
1 Tbsp Apple Cider Vinegar 

Directions:

Melt it all together on low in a sauce pan.  Toss with wings drizzle on chicken or burgers, 
etc.  Goes great with Ranch. 

Alanna's BBQ Sauce
*This sauce is spicy, tangy and flavor packed.  If you don't like too spicy of a BBQ, skip the paprika or half it.

Ingredients:

15 oz can tomato sauce
4 oz unsweetened apple sauce
12 dates, soaked with filtered water and 1/2 cup water reserved (you will use 1/2 cup of date soaked water in the sauce)
1/4 cup Balsamic Vinegar
1 Tbsp Red Boat Fish Sauce 
2 tsp smoked paprika (or regular paprika)
1 tsp granulated garlic
1 tsp onion powder
1 tsp pepper
1 tsp salt
1/4 tsp turmeric

Directions:

1.  Cover dates with very hot water.  Soak 5-10 minutes until softened.  Save the water! Place dates and 1/2 cup water in food processor.  Food process dates until pulverized.

2.  Add all ingredients, including pulverized dates, to a medium saucepan.

3.  Bring to boil.  Reduce heat to low and simmer for about 1 hour.  

4.  Blend the sauce in a blender.  

Spicy Mango Dip
*This goes great with coconut chicken and/or coconut shrimp.  

Ingredients:

1 mango (1 cup mango flesh)
1 tbsp coconut aminos
1 tbsp apple cider vinegar
1/2-1 tsp red pepper flakes or to taste

Directions:  Food process all ingredients to combine.  

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25 comments :

  1. How much cilantro do you add to the cilantro aioli? Add after everything is mixed?

    ReplyDelete
  2. Oops! That would be an important ingredient! It's 1/4 cup, and you add at the beginning, sorry!

    ReplyDelete
  3. Thank you so much for this wonderful post! Looooove the ranch. Made it as part of my Whole 30 Super Bowl, and never felt like I was missing out.

    ReplyDelete
  4. Cannot discuss how good these sauces are! I thought going paleo meant a lifetime of bland meat. But after trying these I felt like a normal person again! I tried three: the burger sauce (I could eat it with a spoon) , the Caesar dressing and the bbq sauce. I couldn't believe how much they tasted like the real thing. I've tried other paleo sauce recipes and most either sweeten with honey, which I try to avoid, or are just gross. These were so delicious. I also didn't use paprika in any of the recipes because I'm avoiding night shades and they were still just as good. Thank you and I can't wait to try more recipes.

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