I love a creamy dressing but most of the time store bought sauces and dressings contain terrible seed oils such canola oil or sunflower oil, or they use poor quality mayonnaise and fillers that I just do not want to put in my body. I do not consume very much dairy but when I do I choose quality- grass fed, organic, no thickeners such as carrageenan or bean gum. When I make my own sauces and salad dressings I can control exactly what is in it and choose quality where I can. Because this dressing is on the thicker side it is amazing on burgers, gluten free breaded fish of chicken tenders or as a spread on sandwiches. Enjoy!
¾ cup onion (chopped small)
1 tablespoon olive oil or butter
¼ teaspoon salt
2 medium size garlic cloves
1 teaspoon dry mustard
1 ½ tablespoons raw honey
¼ cup extra virgin cold pressed olive oil
3 tablespoons raw apple cider vinegar
¾ teaspoon salt
¼ teaspoon pepper
½ cup full fat sour cream (grassfed)
¼ cup full fat plain yogurt (grassfed)
Method
Heat a small sauté pan on low/med heat and add the 1 tablespoon of oil or butter, add the chopped onions and salt. Place a lid over the onions until they have softened ( should take about 5-8 minutes) Remove the lid and sauté the onions until they have lightly browned. Allow to cool and set aside.
Add the remainder of the ingredients to a large mason jar and use a hand blender or use a Vitamix. Once everything is well combined, add the cooled onions and blend until creamy. Adjust seasoning if needed with salt and pepper and Voila!
