¾ cup Whole30 Mayo
2/3 cup Tomato Confit
2 Tbsp coconut aminos
1 Tbsp compliant hot sauce
1 Tbsp tomato paste
1 garlic clove, pressed
1 tsp salt
½ tsp cayenne pepper
¼ tsp black pepper
¼ cup finely chopped cornichons
1 large hard-boiled egg, grated
1–½ tsp finely chopped white onion
Combine the mayo, Tomato Confit (and oil), coconut aminos, hot sauce, tomato paste, garlic, salt, cayenne, and black pepper in a food processor.
Blend until well combined.
Transfer the mixture to a medium bowl.
Add the cornichons, egg, and onions and stir until combined well.
Store in the refrigerator for up to 4 days.
Keywords: whole30 dressing, whole30 dip