Whole30 Magic Elixirs: Sauces, Dressings, and Dips

I love my Magic Elixirs, which are truly a shortcut to deliciousness. Magic Elixirs are creations that you put in or over a dish to elevate your food from ordinary to extraordinary. I have always loved pan juices, and they’re a simple, natural example of a Magic Elixir, whether you pour it over food or set it aside to add to a soup, a stew, or as the last umami to bring a dish together. Most of my Magic Elixirs are quite naturally Whole30, vegan, and gluten-free, like Tomato Confit and Garlic Confit. Both are simply roasted in olive oil until bubbly and used anywhere you like a lovely tomato or soft garlic flavor. Great pressed into vegetables, added to salad dressings, stirred into a soup, or served over greens.

Marinated Red Onions

My Marinated Red Onions are the Magic Elixir that I’m most known for and a creation that began in my kitchen more than 25 years ago, long before I was a blogger. They are now a condiment used daily in my cooking. Finely sliced onions infused with high-quality olive oil, balsamic vinegar, dried oregano, and red wine vinegar—make just enough marinade to cover the thinly sliced onions. I use Marinated Red Onions on almost everything. Lovely with eggs, or a hamburger, or my Everyday Roast Chicken Breast, they’re a two-fer, because I use their oil for my daily salad dressing. They are especially great additions for people doing Keto or Whole30, and my vegan son has been known to top his frozen pizza with them. 

You can find the recipe HERE.

Creamy Garlic Olive Dressing

I’m really excited about my newest Magic Elixir. California Creamy Garlic Olive Dressing is so delicious, and it’s the puréed olives that give it both a bit of brininess and a creaminess. I’ve created a Whole30 version and a regular one.

Print

Spicy Almond Sauce

Spicy Almond Sauce is a Magic Elixir we love on Chicken Kabobs, Steak Pad Thai, and Asian Chicken Salad–and by the way, this is Zach’s favorite. It is absolutely yummy. Spicy and easy to make–although it does have quite a list of ingredients. Simply keep it in your fridge and use it with everything over the next few days after you make it.

Print

Green Goddess Dressing

Green Goddess is one of our classics. It speaks to summer and is so delicious. The flavor comes from all the fresh herbs, garlic, and Whole30 Mayo. It’s so easily made vegan by skipping the anchovy and using a vegan mayo. We have both a Whole30 version and a regular.

You can find the Green Goddess recipe HERE.

Tarragon Tartar Sauce

This Olive Shallot Tarragon Tartar Sauce takes a bit of prep but is without question the best. When I make a jar of this deliciousness, I cook seafood for the next couple of days because this is the perfect accompaniment, whether you’re doing Whole30 or just love to eat delicious food.

Print

Pistachio Pesto

Pistachio Pesto is a nocrumbsleft classic. We use pistachios instead of pine nuts and skip the parmesan—which you absolutely won’t miss. This flavorful concoction is wonderful with Everyday Roast Chicken Breast, Skirt Steak, or to accompany your eggs, along with breakfast greens and Marinated Red Onions.

You can find the recipe for Pistachio Pesto HERE.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce: blacken and roast the peppers, peel the skin, and purée them with Whole30 Mayonnaise, red wine vinegar, and garlic. This is without a doubt one of the blog favorites. Great with stuffed baked potatoes, over a hamburger, or as a salad dressing.

Print

Coconut Lime Dressing

Coconut Lime Dressing is something we developed for our taco salad. It is a naturally vegan combination of flavors that adds a sublime element to a beautiful green salad. You can serve it as a dressing or a dipping sauce.

Print

Stir Fry Infuser

I use this Magic Elixir with just about every Stir Fry I make. It brings so much great flavor, and it’s perfect for dishes like my Whole30 Pork Stir Fry. You can make up a batch and keep it on hand in the fridge to add to a dish for a simple weeknight dinner!

Print

Hoisin Sauce

Hoisin Sauce. While doing Whole30, I wanted to come up with a hoisin-inspired Whole30 sauce, and this is a bit of a masterpiece. When making a stir fry without sugar, it’s always a challenge to infuse it with flavor. Here, coconut aminos, garlic, hot sauce, and ginger combine to make a magic concoction that can be added to everything from rice to Cauliflower Rice to stir frys–it just gives any dish extra umami without adding sugar. Equally delicious as a salad dressing.

Print

Cashew Crema

Cashew Crema is delectable anywhere you want a dairy-free topping that feels satisfyingly like dairy. The trick is that you need to purée for quite a while, so be patient and take your time as it blends. As it goes from one state to another, I slowly add water, salt and pepper, and fresh herbs. Whole30 Mayo is the basis, and although it’s simple, it requires some finesse. I always do mine in a jar putting the eggs in first, and then slowly pour in the light olive oil. Use a stick blender. Note that if you use regular olive oil, it will possibly not blend properly, so this absolutely requires a light olive oil. If you’re doing Whole30, this is a basis for many of my Magic Elixirs, and if you are vegan, substitute a vegan mayo.

Print

999 Island Dressing

999 Island Dressing is a beautiful sauce with cornichons, ketchup, mayo, and shredded eggs. Lovely on roast beef, crab, or seafood. It really makes one portion, so it’s lovely for a Sunday seafood lunch or with my Eye of Round from the cookbook.

Print

Creamy Almond Sesame Dressing

This dressing is great for our Asian Chicken Salad or any salad for a quick Whole30 lunch or dinner!

Print