1/3 cup avocado oil (use EVOO for low-FODMAP) (find avocado oil here)
1/3 cup apple cider vinegar (find organic ACV here)
1/3 cup fresh lemon juice (2 to 3 lemons)
2 teaspoons garlic powder (omit for low-FODMAP)
2 teaspoons onion powder (omit for low-FODMAP)
2 teaspoons fine sea salt
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon ground black pepper
Instructions
In a medium saucepan over medium heat, whisk all the ingredients together until well combined. Bring to a simmer and continue to whisk for an additional 5 minutes.
Remove from the heat and either use right away or transfer to a jar for storage in the refrigerator for up to 2 weeks.