This is the first homemade dressing I ever made. We use it quite a bit at our house. In fact, I never even refrigerate it, because it’s usually gone within two weeks time (though I’ve had it last as long as a month). I mean, if you think about it, all of the ingredients are shelf stable. Why wouldn’t they continue to be when mixed together?
Also, I use raw honey, which is both antibacterial and antimicrobial. I figure I’ve got it covered either way. However, you can certainly store yours in the fridge. Just remember to take it out ahead of time, since the oil will likely solidify in the refrigerator.
makes 1 1/2 cups
- 1 cup Braggs Olive Oil
- 1/2 cup Braggs Apple Cider Vinegar
- 1 Tbsp Raw Honey
- Stevia to taste (1/16 – 1/8 tsp)
Usually honey vinaigrette is made with just three ingredients: honey, oil, vinegar.
To make this keto-friendly, I reduced the amount of honey and added in a little stevia to make up for the lack of sweetness. Simply put everything in your emulsion beaker, put the blender in and blend for a few seconds, just until everything is blended.
Transfer to a jar with a tight lid and use as desired. Be sure to shake it up before serving, as it will tend to separate over time. Something I really enjoy about this dressing is how the flavors intensify with time. Yummy!
|Keto Honey Vinaigrette||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1 Cup Braggs Olive Oil||1920||224||0||0||0||0|
|1/2 Cup Braggs Apple Cider Vinegar||0||0||0||0||0||0|
|1 Tbsp. Raw Honey||64||0||17||0||17||0|
|Stevia to Taste (1/8 tsp.)||1||0||0||0||0||0|