How to use bone broth to replace oil in salad dressings

Salad dressings can be deceptively rich: a generous pour of olive oil adds energy quickly, while broth brings a savoury note with far less fat. Learning to swap oil for broth turns a kitchen staple into a lighter, more flavourful finish for greens, slaws and grain bowls.

Dr Kellyann’s Bone Broth Diet book centres its 21-day plan around broth, fat-burning foods, mini-fasting, recipes, fitness and lifestyle guidance. A broth-based dressing offers a practical way to apply those broth-forward habits while keeping lunch interesting, especially for people who find plain greens uninspiring.

Choose the swap that suits your salad

The best replacement depends on the texture you want, the ingredients you have and whether the dressing needs to travel.

Salad need	Oil-based approach	Broth-based replacement	Flavour and texture
Tangy vinaigrette	Olive oil, vinegar and mustard	Broth, lemon, mustard and herbs	Bright, savoury and light
Creamy bowl dressing	Olive oil or mayonnaise	Broth, plain yoghurt and garlic	Soft, tangy and creamy
Rich dairy-free dressing	Olive oil, tahini or avocado	Broth, yoghurt, lemon and pepper	Rounded and full-flavoured
Meal-prep dressing	Olive oil, vinegar and spices	Broth, citrus, mustard and yoghurt	Easy to mix in a jar

Broth is especially useful for dressings based on lemon, mustard or yoghurt, because it adds depth that plain water cannot. For a Caesar-style salad, choose chicken broth with garlic and a little anchovy or Worcestershire sauce; use beef broth for a darker, roasted-note dressing.

Why broth works as an oil substitute

Oil carries flavour and gives salad dressing its silky weight. Bone broth performs a different job: a slow-cooked stock contributes rounded savoury character and a little body, so you can cut back on oil without leaving the bowl tasting thin. Chicken broth keeps things light, while beef broth brings a deeper, roasted quality.

Broth still contains fat, and homemade versions can vary widely. Skim visible fat from chilled broth, or choose a lean ready-to-use product if reducing oil is your priority. Comparing the nutrition panel and sodium content per 100 mL helps when you plan several dressings during the week.

A broth-based vinaigrette can separate because it contains little fat to hold the ingredients together. Mustard, yoghurt or a small amount of blended avocado can act as the emulsifier, creating the cling that oil usually provides. This method also lets you control the richness instead of reaching for a bottle of dressing.

Whisk up a creamy broth dressing

For a dependable creamy version, put 60 g plain yoghurt, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard in a bowl. Add 120 mL chicken or beef broth gradually, whisking after each addition. Finish with minced garlic, salt and black pepper; taste before adding extra salt because broth and yoghurt can already be salty.

For a dairy-free result, whisk 60 mL unsweetened coconut yoghurt with the same mustard and lemon, then loosen it with broth. Half a small avocado adds richness and helps the dressing cling without a pour of oil. Check labels on coconut yoghurt and stock, as some products contain other added oils.

Use roughly 1 tablespoon of dressing per serving of lettuce, or 2 tablespoons for a grain bowl with roast pumpkin or chickpeas. Let the mixture stand for five minutes so the flavours settle, then whisk again before pouring it over the salad. Store leftovers in the fridge and use within three to four days.

Match the broth to your pantry

Choose a plain broth with a short ingredient list, then build flavour with lemon, vinegar, herbs and mustard. Chicken broth suits delicate lettuce and cucumber; beef broth suits strong greens, beetroot and warm lentils. Check labels for sodium, particularly if you add salty cheese, olives or anchovies.

Australian shoppers can pick up yoghurt, lemons, bunched herbs and jarred mustard at Woolworths or Coles. Formats and stockists vary between states, so check your local supermarket before planning a batch. Freeze leftover broth in 250 mL portions so a single serving is ready for a lunch dressing.

Try quick dressings and seasonal pairings

Keep these combinations in your back pocket for quick lunches and shared tables. Each one starts with the broth, then balances it with acidity, seasoning or something creamy.

Five broth dressings ready in minutes

• Lemon and herb: 60 mL broth, 1 tablespoon lemon juice, 1 teaspoon mustard, chopped parsley and cracked pepper.
• Garlic yoghurt: 60 mL broth, 60 g plain yoghurt, grated garlic and snipped chives; loosen with a splash of water if needed.
• Miso sesame: 60 mL broth, 1 teaspoon white miso, 1 teaspoon rice vinegar and a small pinch of sesame seeds.
• Curry yoghurt: 60 mL broth, 60 g yoghurt, ¼ teaspoon mild curry powder and a squeeze of lime.
• Tomato and oregano: 80 mL broth, 1 teaspoon tomato paste, 1 teaspoon vinegar and dried oregano.

These dressings work over leaves, but their flavour changes with the bowl. Use the herb version on tender spinach, the curry version on chickpeas, and the tomato version on roasted vegetables. For packed lunches, shake each one in a jar with the broth added last.

Six pairings with Australian ingredients

• Spinach, grated carrot and red cabbage
• Cos lettuce, cucumber and cherry tomatoes
• Cooked quinoa, pumpkin and feta
• Roast beetroot, baby spinach and walnuts
• Grilled chicken, cucumber and herbs
• Warm lentils, parsley and lemon

For a suburban barbecue, keep the dressing in a separate lidded jar and add it just before serving. A little extra lemon works well beside grilled meat, while the curry yoghurt also suits a warm salad of potatoes and peas.

Plan for Australian kitchens and wellness businesses

Warm weather makes storage a practical concern. Keep homemade dressing refrigerated below 5°C, carry it in an insulated lunch bag, and discard it if it has sat at room temperature for more than two hours. Freezing broth in small portions is easier than freezing a finished dressing, which can separate when thawed.

For a home kitchen in Sydney, Melbourne or Brisbane, a weekly broth batch can cover soups, dressings and reheated grain bowls. In a café or small wellness studio, offer dressings in small jars so customers can control the portion, and label ingredients and use-by dates clearly.

Before launching a paid lunch club, compare the total cost of broth, produce, preparation and waste. Operators can use pricing wellness memberships as a reference when comparing tiers for a broth-led lunch club, then test a simple weekly membership before expanding the menu.

Make broth dressings part of your routine

The Bone Broth Diet approach makes broth the anchor of the meal rather than a small garnish. These dressings fit that framework: the broth supplies savoury depth, vegetables add bulk, and yoghurt or avocado supplies richness. Pair one with grilled fish, chicken or lentils for a complete plate.

The book’s broader guidance on mini-fasting, movement, recipes and fat-burning foods can be explored alongside this technique. Ready-to-use bone broth and collagen products also suit households that want the flavour base without spending a Sunday clarifying stock.

Choose a ready-to-use broth, combine it with lemon, mustard and fresh herbs, then pour it over your next bowl of greens. Make the dressing tonight, keep it chilled, and bring the extra flavour to lunch without the usual heavy pour of oil.