Basic Whole30 Ranch Dressing – an absolute must-have condiment in your refrigerator!
Guys, if you aren’t making your own ranch….you’re doing it wrong.
At this point, I don’t remember the last time I actually ate store-bought ranch. My family (kids included) prefer this Basic Whole30 Ranch Dressing over anything I can buy in the store. I know the thought of making your own ranch can sounds … intimidating. I totally get it – I remember making it for the first time and wondering how it would all come together. Trust me, it does! And once you make it once, I promise that is the only kind of ranch you are going to be reaching for!
I love the taste, I love the consistency and I love that I know exactly what went into it.
I can’t recommend making your own condiments enough. Again, I know it can sound tedious and time-consuming; it’s really not that bad and it is so much cheaper than having to go out and buy the specialized products (don’t get me wrong there are some awesome products out there, I just really have to be in a pinch to buy them).
This Basic Whole30 Ranch Dressing is a constant in our fridge, but especially during a round of Whole30 – probably my favorite use (other than on top of a salad) is for dipping with my Cinnamon Sweet Potato Sticks!!! Perfect combo!
- 1 egg
- 1 cup extra light olive oil (it has to be light!)
- ½ cup full fat coconut milk (fully incorporate the coconut milk ahead of time)
- 1 Teaspoon kosher salt
- ½ Teaspoon ground black pepper
- ¼ Teaspoon dijon mustard
- ½ Teaspoon smoked garlic powder
- 1 Teaspoon smoked onion powder
- ½ Teaspoon minced garlic
- 3 Tablespoons dried parsley
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1 Teaspoon fresh minced dill (or sub dried)
- 1 Teaspoon fresh minced chives (or sub dried)
- Combine all ingredients, except for parsley, dill and chives, into a tall jar with a wide mouth.
- Using an immersion blender and starting at the bottom, blend on high for 1-2 minutes.
- Do not start moving the blender until the bottom starts to emulsify and then start bringing the blender closer to the top, moving around until everything is emulsified.
- Then add parsley, dill and chives and continue mixing until herbs are fully combined, about 30 seconds.
- Put in refrigerator immediately as it will continue to thicken up.
- If too thick, add additional olive oil.
- If it is watery and not emulsifying, try adding another egg (after seeing if it thickens in the refrigerator)
- Store in airtight container in the refrigerator and use within 5-7 days.
- (Note: eating raw eggs may increase your chances of food-borne illness)
Just want to be clear that recipe is slightly adapted from the original Dump Ranch recipe by WholeSisters