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Lemony Turmeric & Pepper Egg Yolk Dressing (paleo, GF)| Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Lemony Turmeric & Pepper Egg Yolk Dressing (paleo, GF)

This Lemony Turmeric & Pepper Egg Yolk Dressing reminds me of summers in France and artichokes… well, it reminds me of eating artichokes in France in the summer.
Prep Time5 minutes
Total Time5 minutes
Course: Salad, sauce
Cuisine: American, Gluten-free, Paleo
Servings: 4 servings
Author: Dominique

Ingredients

  • 1 egg yolk
  • 1/4 tsp mustard (hot english or dijon)
  • 2 Tbs olive oil
  • 1 Tbs coconut milk (Goldenstar is my favorite because it has no preservatives and is thicker)
  • 1 Tbs lemon juice
  • 2 tsp apple cider vinegar
  • 1/2 tsp ground mixed peppercorn pepper
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
  • 1/4 tsp dried parsley

Instructions

  • Put the egg yolk, mustard, and a pinch of salt in a bowl and mix with a hand-held mixer for about 45 seconds, until everything has mixed and thickened a little.
  • Then turn the mixer back on and slowly pour 1 Tbs of of olive oil into the bowl, while continuously mixing. This should take about 15-20 seconds. Repeat this step for the second Tbs of olive oil.
  • Then add the coconut milk, lemon juice, apple cider vinegar, ground pepper, ground turmeric, salt and dried parsley to the bowl and mix.
  • Yields 1/2 cup of dressing

Nutrition

Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 152mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg