Module 1 · Foundations
The Master Vinaigrette (and 5 Ways)
The Master Vinaigrette (and 5 Ways) is a keto sauce with 0.5 g net carbs, 0 g protein and 14 g fat per serving (128 kcal). It serves 8 and takes 5 minutes in total.
One jar, 2 minutes, and every salad, steamed green and grilled fish you make from now on tastes like a restaurant dish.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: mustard, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 8 servings · Active time: 5 min · Total time: 5 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 0.5 g |
| Protein | 0 g |
| Fat | 14 g |
| Energy | 128 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
- 120 ml organic extra-virgin olive oil
- 40 ml organic lemon juice or red-wine / apple cider vinegar
- 1 tsp organic Dijon mustard (sugar-free): the emulsifier
- 1 piece small organic garlic clove, grated, or 1 tbsp finely minced shallot
- 0.5 tsp fine sea salt
- 1 pinch freshly ground black pepper
- 1 tsp erythritol or a drop of monk fruit (optional)
Step-by-step method
- Combine acid first: add the lemon juice or vinegar, mustard, garlic or shallot, salt and pepper to a clean jam jar.
- Rest 5 minutes so the salt softens the garlic and shallot.
- Add the oil and screw the lid on tightly.
- Shake hard for 20 seconds until thick and creamy.
- Taste on a leaf, not off a spoon, and adjust: more salt, a splash more acid, or more oil.
Chef’s tips
- Dress salads *just before* serving, and toss with your hands for even coating.
- Salt in the dressing, not on the salad: it distributes better.
- A spoonful of warm water loosens a dressing that is too thick.
- Use a mild oil (or half olive, half avocado) if extra-virgin tastes too grassy for you.
Variations
- Herb Garden: stir 2-3 tbsp finely chopped soft herbs (parsley, chives, tarragon, basil or dill) into the finished jar. Lovely on tomatoes, cucumber and grilled fish; keeps 3 days.
- Creamy Dijon: whisk in an extra teaspoon of Dijon and 1 tbsp mayonnaise, creme fraiche or full-fat Greek yoghurt until silky. A classic over crisp lettuce and steak.
- Avocado Green Goddess: blend the master vinaigrette with a quarter of a ripe avocado and a handful of herbs until thick and pourable. Doubles as a dip; use within 2 days.
- Lemon & Caper: add 1 tsp grated lemon zest and 1 tbsp rinsed, chopped capers. Bright and salty over asparagus, white fish and roasted broccoli.
- Sesame-Ginger: replace half the olive oil with toasted sesame oil and add 1 tsp grated ginger and 1 tsp tamari or coconut aminos. Turns slaws and seared salmon into something special.
Storage
Plain vinaigrette keeps 1 week in the fridge (olive oil may solidify; leave out 10 minutes and shake). Fresh herb versions keep 3 days; the creamy and avocado versions 2–3 days. ---
Questions and answers
How many net carbs are in The Master Vinaigrette (and 5 Ways)?
One serving has 0.5 g net carbohydrates, 0 g protein and 14 g fat (128 kcal). The recipe makes 8 servings. These figures are estimates; your own ingredients may differ.
Can I make The Master Vinaigrette (and 5 Ways) ahead, store or freeze it?
Plain vinaigrette keeps 1 week in the fridge (olive oil may solidify; leave out 10 minutes and shake). Fresh herb versions keep 3 days; the creamy and avocado versions 2–3 days. ---
Which allergens are in The Master Vinaigrette (and 5 Ways)?
It contains mustard and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is The Master Vinaigrette (and 5 Ways) vegan?
Yes. The recipe contains no meat, fish, eggs, dairy or other animal products.
Can I vary The Master Vinaigrette (and 5 Ways)?
Yes. Herb Garden: stir 2-3 tbsp finely chopped soft herbs (parsley, chives, tarragon, basil or dill) into the finished jar. Lovely on tomatoes, cucumber and grilled fish; keeps 3 days. Creamy Dijon: whisk in an extra teaspoon of Dijon and 1 tbsp mayonnaise, creme fraiche or full-fat Greek yoghurt until silky. A classic over crisp lettuce and steak. Avocado Green Goddess: blend the master vinaigrette with a quarter of a ripe avocado and a handful of herbs until thick and pourable. Doubles as a dip; use within 2 days.