Module 2 · Sauces
Master vinaigrette + three emulsified dressings
Master vinaigrette + three emulsified dressings is a keto sauce with 1.3 g net carbs, 0 g protein and 21 g fat per serving (194 kcal). It serves 4 and takes 10 minutes in total.
One ratio to memorise, and three dressings that make a bowl of leaves the thing everyone fights over.
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Allergens in this Ketogeni recipe: mustard, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 5 min · Total time: 10 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 1.3 g |
| Protein | 0 g |
| Fat | 21 g |
| Energy | 194 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 90 ml organic extra virgin olive oil
- 30 ml acid: organic red or white wine vinegar, sherry vinegar or lemon juice
- 1 tsp Dijon mustard (the emulsifier)
- 1 pinch fine sea salt and fresh black pepper
- 1 piece small organic shallot, finely minced (optional)
Step-by-step method
- Macerate. Stir the shallot into the vinegar with the salt and let sit for 5 minutes. This softens the bite.
- Add mustard. Whisk in the Dijon.
- Stream in the oil. Whisk while pouring in the oil slowly. It thickens slightly and turns opaque.
- Taste on a leaf, not on a spoon. Adjust salt and acid. Dress leaves lightly, just enough to gloss them.
Chef’s tips
- Dressing split into oil and vinegar? Whisk in another ½ tsp mustard, or a teaspoon of warm water. Or simply shake it hard just before serving. It is meant to be remixed.
- Too sharp: more oil. Too flat: more salt first, then acid.
- Dress leaves at the last moment, in a large bowl with your hands, and use less than you think.
Variations
- Creamy Caesar: whisk the master vinaigrette into 1 egg yolk (or 2 tbsp mayonnaise) with 2 mashed anchovies, a grated garlic clove and 2 tbsp grated Parmesan until thick and creamy. The one for crisp romaine.
- Tahini-Lemon: whisk 2 tbsp tahini and an extra squeeze of lemon into the master, loosening with a little warm water until pourable. Nutty and creamy over roasted vegetables and leafy bowls.
- Avocado Green Goddess: blend the master vinaigrette with a quarter of a ripe avocado and a handful of soft herbs (parsley, chives, tarragon) until silky. Doubles as a dip; use within 3 days.
Storage
Master vinaigrette keeps 1–2 weeks in the refrigerator (olive oil may solidify; rest at room temperature 10 minutes). Dressings with egg, tahini or avocado keep 3–4 days. ---
Questions and answers
How many net carbs are in Master vinaigrette + three emulsified dressings?
One serving has 1.3 g net carbohydrates, 0 g protein and 21 g fat (194 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Master vinaigrette + three emulsified dressings ahead, store or freeze it?
Master vinaigrette keeps 1–2 weeks in the refrigerator (olive oil may solidify; rest at room temperature 10 minutes). Dressings with egg, tahini or avocado keep 3–4 days. ---
Which allergens are in Master vinaigrette + three emulsified dressings?
It contains mustard and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Master vinaigrette + three emulsified dressings vegan?
Yes. The recipe contains no meat, fish, eggs, dairy or other animal products.
Can I vary Master vinaigrette + three emulsified dressings?
Yes. Creamy Caesar: whisk the master vinaigrette into 1 egg yolk (or 2 tbsp mayonnaise) with 2 mashed anchovies, a grated garlic clove and 2 tbsp grated Parmesan until thick and creamy. The one for crisp romaine. Tahini-Lemon: whisk 2 tbsp tahini and an extra squeeze of lemon into the master, loosening with a little warm water until pourable. Nutty and creamy over roasted vegetables and leafy bowls. Avocado Green Goddess: blend the master vinaigrette with a quarter of a ripe avocado and a handful of soft herbs (parsley, chives, tarragon) until silky. Doubles as a dip; use within 3 days.