Immersion Blender Directions (see notes for food processor directions)
1room temperature, pasteurized egg
½lime, at room temperature
½teaspoonkosher salt
1teaspoongrainy, brown mustard (Whole30 compliant)
¾teaspoongarlic powder
¾teaspoononion powder
1cuplight-tasting oil (such as olive oil or avocado oil, see notes)
2tablespoonfresh cilantro
½teaspoondried basil (or 1 teaspoon fresh)
¼cup water or Whole30 compliant coconut milk (see notes)
½-1teaspoonchipotle powder (or 1-2 chipotle peppers in adobo sauce, see notes)
Instructions
To the cup of your immersion blender or a large jar, add the egg, lime juice, kosher salt, mustard, garlic powder, onion powder, and oil.
Place the blender inside the cup, making sure the bottom of it is right over the egg yolk.
Turn the immersion blender on at high speed and move it around the bottom of the cup for a few seconds until the ingredients begin to emulsify. Then, slowly bring the immersion blender up and move it up and down until all the oil is incorporated.
Add fresh cilantro, basil, water (or coconut milk), and chipotle powder.
Turn on the immersion blender once again and incorporate the rest of these ingredients. Add in the amount of chipotle pepper you want based on your spice preference.
Store in an air-tight container in the refrigerator. Use within 4 days.
Notes
If using olive oil, be sure it is not extra virgin olive oil but a very light-tasting, light-colored olive oil instead.
Adding coconut milk will make the dressing a bit creamier. However, I use water when I don’t have coconut milk and I can’t tell much of a difference.
You can also use one (or two for extra spiciness) chipotle peppers in adobo sauce. However, check the ingredients for Whole30. I have not found any brands that are Whole30 compliant.
Food Processor Directions (ingredients are the same):