Condiments & Sauces

Everyday Paleo Ranch

From Everyday Paleo Family Cookbook

Béarnaise Sauce

From Everyday Paleo

  • 3 egg yolks
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp hot water
  • 1 Tbsp lemon juice
  • Pinch of sea salt
  • Pinch of cayenne pepper

Prep Time: 5 minutes, Cook Time: 30 seconds-1 minute

1. In a medium metal mixing bowl, gently whisk the egg yolks. Continue whisking the yolks while adding the hot water, extra-virgin olive oil, lemon juice, salt, and cayenne pepper to the egg yolks.

2. Place the bowl over a pot of boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds-1 minute).

3. Serve immediately over eggs, fish, chicken, or vegetables.

Creamy Pesto

From Everyday Paleo

  • 1 cup walnut halves
  • ½ cup extra virgin olive oil
  • 2-3 garlic cloves
  • ½ tsp sea salt
  • 2 cups fresh basil leaves
  • ¼ cup sun-dried tomatoes
  • ½ cup coconut cream (*Chill overnight one 13.5oz can of full fat coconut milk like Native Forest brand and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream.  Save what’s left for a soup or curry).

Prep Time: 5-10 minutes

1. To a food processor or blender add the walnuts, olive oil, garlic, and salt and process until smooth.

2.  Add the remaining pesto ingredients and process again until smooth.

Paleo Mayonnaise

From Paleo Comfort Foods

  • 1 large egg, brought to room temperature
  • 1 ½ Tbsp lemon juice
  • ½ tsp mustard powder
  • ½ cup light or very mild tasting olive oil
  • ½ cup avocado oil
  • ¼ tsp white pepper (optional)

1. Combine egg, lemon juice, and mustard in food processor and blend until frothy.

2. Using the drip hole in the top of the processor, or pouring teaspoon by teaspoon to start, drizzle the oil in drop by drop. Do not rush this process, or you will end up with scrambled eggs mixed with oil!

3. Once you have quite a few drops in there, you can pour the oil into the feed tube part of the food processor to let that useful drip hole control the rate of flow for you.

4. Refrigerate in sealed container. This will keep for a week or so.

Cave Ketchup

From Paleo Comfort Foods

  • 6 ounces tomato paste
  • 2 Tbsp apple cider vinegar
  • ¼ tsp mustard powder
  • ½ cup water
  • ¼ tsp cinnamon
  • 1 pinch allspice
  • 1 pinch salt
  • 1/8 tsp paprika (optional)
  • 1 clove garlic
  • 1 bay leaf

1. Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.

2. Bring to a boil stirring frequently.

3. Add in garlic clove and bay leaf (whole). Reduce heat and allow the mixture to simmer for 20-30 minutes stirring occasionally.

4. Watch for desired consistency, as this stuff will thicken quickly toward the end. If you overdo it, just add a tablespoon of water back to the mix.

5. Remove the bay leaf and garlic clove and allow ketchup to cool.

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