Zesty Dijonnaise Dressing (Low FODMAP)
This simple-to-make dressing not only adds zip to any salad, but is a creamy vegetable dip, a sauce for meat, and a zesty mayonnaise literally bursting with mouth-watering flavor! And it’s dairy-free!!!
I first created this Dijonnaise during a time when I was suffering from chronic digestive symptoms, including bloating and belly pressure immediately after meals which lasted for hours. I wanted to try out a Low FODMAP diet to see if it would alleviate my symptoms. (See Healthy Eating Tip below for low FODMAP definition.) The diet changes made a world of difference immediately! This recipe became my best friend during that period, making my limited choices extremely tasty! I have to admit that I probably ate it as a salad dressing or made it into chicken salad almost every day and never got sick of it!! It’s been my go-to dressing ever since! (Even my husband says it’s a staple in his diet as well.)
This dressing is not only easy on the digestive system, it’s so yummy that I often serve it to guests and everyone asks for the recipe. My brother-in-law actually asked if he could lick the spoon while we were cleaning up from dinner! It’s THAT good!!!
I sat around the table with a group of friends debating what to call this dressing on the blog. Words like creamy, dijon, Italian, caesar-like, flavorful, and zesty were all thrown around. It has such a full-bodied flavor!
Ingredients: (See full printer-friendly recipe below)
-1 cage-free egg – poached or soft boiled. (For an eggless/Vegan option, substitute half of a ripe avocado.)
-1/4 cup apple cider vinegar (red wine vinegar can also be used.)
-2 tablespoons prepared mustard. (I use Eden Organic Brown Mustard.)
-1 teaspoon Italian seasonings. (I use Penzey’s Italian Seasoning.)
-1/2 teaspoon pink Himalayan sea salt (I use Himalayan sea salt because of it’s rich mineral content compared to table salt.)
-3/4 cup avocado oil (I use Chosen Foods 100% Pure Avocado Oil.) Olive oil can also be used.
-1/4 teaspoon fresh ground black pepper
Directions:
Bring a small pot of water to a boil. Once water is boiling, cook egg by either poaching or soft boiling. Either will create a deliciously creaming dressing. If poaching – gently crack egg into boiling water. Allow to cook for 4 minutes. Scoop poached egg out of water with a slotted spoon and place directly into food processor. If soft boiling – place entire egg into boiling water for 6 minutes. Rinse egg under cold water. Remove shell and place into food processor. Place all additional ingredients into a blender or food processor and blend until creamy – about 30 seconds. Enjoy immediately, or store for up to a week in refrigerator.
You may be wondering why this recipe calls for a poached or soft-boiled egg? While many people say it’s safe to eat raw egg, I don’t personally feel comfortable doing it. I actually think that my bloating and belly pressure began after eating homemade mayonnaise made with raw egg. (After 2 days of eating it in a row I got an attack of heartburn for the first time in my life!) My belief is that it’s worth taking a few extra minutes (4 minutes to poach or 6 minutes to soft-boil) to kill any potential harmful bacteria. Since the health of our gut is vitally important to both our physical and mental health, it’s better to be safe than sorry.
The cooked eggs add an incredible creaminess to this dressing that is simply unbeatable! It also makes the dressing warm when it’s first made, which is when I love to eat it the most! Just look at all its creamy goodness!
I use cage-free duck eggs when I make this dressing, since I’m sensitive to chicken eggs. No worries, it’ll be just as good with chicken eggs. When my doctor recommended trying duck eggs to see if I could tolerate them, I was incredibly lucky to find a duck farm within 15 minutes of my house. (Who knew???) I now have the joy of visiting this adorable farm, which has an extraordinary little organic store attached to it where I can buy all sorts of treasures not found in my supermarket. Visiting with the ducks that lay my eggs has brought me so much pleasure. It’s a perfect interruption of my busy week where I can stop, be present with nature and the source of my food, and feel gratitude. It feels nice to thank the ducks for providing eggs that I can actually eat (especially since eggs are required in so many recipes!) Sounds corny, but it feels really nice to be that close to the source of my food. I highly recommend seeking out local farms and getting to know where one’s food is coming from. It’s a great way to support local farmers and merchants, and maybe even find some special treasures of your own.
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I use this dressing to make this delectable Zesty Chicken Salad Dijonnaise as well as this Zesty Dijonnaise Chicken and Spinach Salad. Both can be served as a wrap, or open on a Cassava Flour Tortilla.
Zesty Chicken Salad Dijonnaise on a Cassava Flour Tortilla Wrap
Zesty Dijonnaise Chicken and Spinach Salad on a Cassava Flour Tortilla Wrap
Zesty Dijonnaise Dressing with Cut Up Veggies
Avocado Zesty Dijonnaise – An Eggless, Vegan Variation
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Healthy Eating Tip: Low FODMAP diet. FODMAP is an acronym for Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols, which include short chain carbohydrates and sugar alcohols. When someone suffers from SIBO (small intestinal bacteria overgrowth) and has symptoms of an irritable bowel, these types of foods may cause digestive distress. A low FODMAP diet is an elimination diet whereby a person stops eating foods that are high in FODMAPS for a period of time in an effort to ease digestive symptoms and allow healing. Many very healthy foods are high in FODMAPS, so people are often shocked to find out that they are aggravating their symptoms while eating really well. A few common high FODMAP foods include onions, garlic, asparagus, fermented vegetables like sauerkraut, many types of beans, peas, cauliflower, apples, avocado, dates, wheat, almond meal, hummus, honey, dairy, and I hate to say it…. yuca/cassava! If eating yuca, or any of these listed foods (especially onions and garlic) gives you digestive distress, consult a Functional Medicine doctor to determine the cause and treatment (which will likely begin with a low FODMAP diet for a few weeks.) Don’t worry. You will have this dressing to get you through it!
Would you like to try Cassava Flour Wraps, but don’t have time to make them from scratch? Try Siete Coconut and Cassava Flour Wraps. They’re irresistible! Click link below for details.
Would you like to see more yuca/cassava snacks and goodies as well as pantry items and kitchen gadgets that I use in my kitchen?
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It's hard to believe this creamy dressing is dairy-free! It tastes like a cross between creamy Italian and Caesar dressing, yet it can be made as thick as mayonnaise by adding an extra egg. Use it as a salad dressing, dip, sauce for meat, or substitute for mayonnaise to give your chicken or tuna salad tremendous flavor! It can be used cold or warm, for true comfort food satisfaction.
- 1 organic, cage-free egg either poached or soft-boiled I used duck eggs since I am sensitive to chicken eggs. Both give identical results.
- 4 Tbsp apple cider vinegar
- 2 Tbsp prepared mustard I use Eden Organic Brown Mustard. Doesn't have to be Dijon.
- 1 tsp Italian seasoning If low FODMAPS are needed, ensure seasoning blend has no garlic or onion.
- 3/4 cup avocado oil
- 1/2 tsp Himalayan sea salt
- 1/4 tsp Black pepper
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Bring a small pot of water to a boil.
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Once water is boiling, cook egg by either poaching or soft boiling. Either will create a deliciously creaming dressing. If poaching - gently crack egg into boiling water. Allow to cook for 4 minutes. Scoop poached egg out of water with a slotted spoon and place directly into food processor. If soft boiling - place entire egg into boiling water for 6 minutes. Rinse egg under cold water. Remove shell and place into food processor.
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Add apple cider vinegar, mustard, Italian seasoning, avocado oil, salt and pepper to food processor. Process for about 30 seconds until ingredients combine into a thick, creamy dressing.
Notes: While many use raw egg to make mayonnaise and dijonnaise dressings, I'm not comfortable eating raw egg. I devised this recipe using eggs that are cooked enough to be free of harmful bacteria, but still soft enough to make this the most creamy dressing you've ever tasted! Enjoy!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Must I use a special sea salt What is the difference?
While this recipe will taste great with any salt, I use Himalayan sea salt (which is the pink colored sea salt) because of its health benefits over other forms of salt. Table salt is highly processed, which strips away most of its natural mineral content, leaving only sodium chloride. It’s often then bleached, and iodine and anti-clumping agents added. Sea salt is a better choice, but its nutrients are not in a form that is readily absorbable by the body, as is the case with Himalayan sea salt. High quality Himalayan sea salt is said to be over 99% pure and contains 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, in addition to sodium. Since Western diets are typically deplete of minerals, using Himalayan sea salt is an easy way to get the vital nutrients needed. Thanks for your question!
Thanks for the info I will certainly look for it.
THANK YOU THANK YOU THANK YOU for this recipe! This dressing adds SO MUCH to numerous dishes I make. I highly recommend this!
I’m so glad you like it nicole! Thanks for your comment. 😊