Paleo Ranch Dressing
 
Prep time
Total time
 
Serves: 1⅔ cups
Ingredients
  • ¾ cup avocado oil or light olive oil**
  • 1 whole egg, at room temperature
  • ¼ cup full fat coconut milk
  • 1 tsp mustard (I like dijon or stone ground)
  • 1 Tbsp red wine vinegar
  • 1 tsp lemon juice
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ⅓ cup packed chopped herbs - equal parts chives, cilantro, and dill (about 2 Tbsp chopped each)
Directions
  1. Place all the ingredients except the herbs in the bottom of a tall measuring cup (that can at least hold 2 cups and has high sides) or wide-mouth mason jar. I like to put the egg and all the other ingredients in first, then add the oil last.
  2. Let the ingredients settle at the bottom of your jar. Stick the immersion blender all the way to the bottom of the jar, then let ‘er rip! Move the blender around in the bottom of the cup to get some more air in there. You can also move the blender up and down slightly to do this, but don’t pull it out of the mayo unless you want to make a huge mess in your kitchen. It should become completely emulsified and ranch dressing-like in about 30 seconds!
  3. Add in herbs on top of the mayo, then pulse, moving the immersion blender up and down until all the ingredients are completely mixed. Season to taste with additional salt and pepper.
  4. The ranch will thicken up a bit in the refrigerator, and will last for about a week.
Notes
*Leave the egg on the counter for about half an hour, or warm it up with your hands for a few minutes. That’s what I usually do because...I’m lazy. Oops.
**Either use a light-tasting olive oil or avocado oil. If you use extra virgin olive oil here, it will NOT taste good. The flavor is too strong for mayonnaise.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-ranch-dressing/