Keto Dressing Recipe

Olive oil: Provides a rich, smooth base for the dressing and is a healthy fat source.

Apple cider vinegar: Adds a tangy flavor and helps balance the richness of the olive oil.

Dijon mustard: Gives a slight kick and helps emulsify the dressing.

Garlic: Adds a robust, aromatic flavor.

Salt: Enhances all the other flavors in the dressing.

Black pepper: Adds a hint of spice and depth to the dressing.

When preparing this dressing, ensure that the olive oil and apple cider vinegar are at room temperature. This helps the emulsification process, allowing the dijon mustard to bind the ingredients together more effectively. For a smoother texture, you can use a blender or an immersion blender instead of a whisk. This will create a more homogeneous mixture, enhancing the flavor and consistency of the dressing.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in dressings.

• apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy flavor that complements the other ingredients in the dressing.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• garlic - Substitute with shallots: Minced shallots provide a milder, slightly sweet flavor that can replace garlic in dressings.

• salt - Substitute with sea salt: Sea salt has a similar sodium content but may offer a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dressing.

• To store your keto dressing, transfer it to an airtight container or a glass jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The dressing will keep well for up to one week, allowing you to enjoy it over multiple meals.
• Before using the dressing, give it a good shake or stir. The olive oil and apple cider vinegar may separate over time, so mixing it will ensure a consistent flavor.
• If you notice any changes in the smell, color, or texture of the dressing, it's best to discard it. Freshness is key to enjoying the best flavors.
• For those who love to meal prep, consider making a double batch. Store half in the refrigerator for immediate use and freeze the other half for later.
• To freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. Seal the container tightly.
• Label the container with the date to keep track of its freshness. The dressing can be frozen for up to three months.
• When you're ready to use the frozen dressing, transfer it to the refrigerator and let it thaw overnight. Once thawed, give it a good shake or stir before serving.
• Avoid freezing the dressing in glass containers, as the expansion during freezing could cause the glass to crack. Opt for plastic or silicone containers instead.
• For a quick thaw, you can place the sealed container in a bowl of lukewarm water. This will speed up the process without compromising the quality of the dressing.

• If your keto dressing has been stored in the refrigerator, it might have solidified slightly due to the olive oil. To bring it back to its original consistency, let it sit at room temperature for about 15-20 minutes. Give it a good whisk or shake before using.

• For a quicker method, place the container of dressing in a bowl of warm water for a few minutes. This will help to loosen up the olive oil without cooking the other ingredients.

• Avoid microwaving the dressing directly, as this can alter the flavor and texture of the apple cider vinegar and dijon mustard. Instead, use gentle warming techniques like the warm water bath mentioned above.

• If you prefer a slightly warmer dressing for your salads or vegetables, you can gently warm it in a saucepan over low heat. Stir continuously and remove from heat as soon as it reaches your desired temperature. Be careful not to overheat, as this can cause the olive oil to become too thin and the flavors to change.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Whisk: Used to blend the olive oil, apple cider vinegar, dijon mustard, minced garlic, salt, and black pepper until well combined.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Measuring cups: Essential for accurately measuring the olive oil and apple cider vinegar.

• Measuring spoons: Necessary for measuring the dijon mustard, salt, and black pepper.

• Storage container: To store the dressing in the refrigerator for up to one week.

Prepare ingredients in advance: Mince the garlic and measure out the olive oil, apple cider vinegar, dijon mustard, salt, and black pepper ahead of time.

Use a jar for mixing: Combine all ingredients in a jar with a tight lid and shake vigorously instead of whisking.

Make a larger batch: Double or triple the recipe and store the extra dressing in the refrigerator for future use.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar.

Label and date: Clearly label and date your dressing container to keep track of freshness.