The Best Ranch Dressing EVER

Saturday, May 31, 2014 Alanna Figueira 32 Comments


This is an older recipe that I'm now giving it's own post for ease of access.  It can also be found with my Bacon Ranch Cauliflower Dippers.  This is the best paleo ranch dressing/dip  out there.  I promise you'll agree.  I use this with everything.  Always with my buffalo sliders, fritters, wings, raw veggies, sweet potato fries and obviously on salad!  It seriously lasts about 5 seconds here because we practically drink the stuff once it's made.  

I use avocado oil for ranch and mayo derived recipes, but I know many people do not have access to it, so I list extra light oil as an option. Either tastes good, but avocado had greater health benefits. Do NOT use extra virgin olive oil.  It will not be edible.  I've made this mistake.  You can read more in my "Notes about my Recipes" section.  

The procedure is just like mayo making, so you can use whatever device works for you- blender, immersion stick blender, hand whisking.  I use a cheap food processor and have never once had a failed emulsion! I have a video on Instagram, check #plgmayo to watch me make mayo!  

***NEW- I've added my Egg-free Ranch recipe at the bottom.  

Ingredients:

2/3 cup extra light olive oil or avocado oil
1 room temperature egg
2 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use is dill, followed by cilantro and/or parsley)
2 Tbsp full fat unsweetened canned coconut milk 

Directions:
1.  Place the egg, 2 Tbsp red wine vinegar, spices and herbs (everything but the coconut milk) in the food processor.  Pulse a few times.
2.  Measure out 2/3 cup oil.
3.  Slowly pour the oil in through the top holes of the food processor, with your finger on the grind button constantly.  It will take a few minutes to get it all in.  
4.  Once all the oil has been added in, add the coconut milk and pulse a few more times.  

Egg-free Ranch

1/2 cup avocado oil or extra light olive oil
1/2 cup full fat unsweetened coconut milk, blended if separated 
1 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use are dill, followed by cilantro and/or parsley)

Directions:

Blend it all in the blender, refrigerate overnight to thicken. It doesn't separate.  My egg ranch is definitely preferable to me, but this is a good option for egg intolerances! 

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32 comments :

  1. If you don't eat it as quick ;) how long will it keep in the fridge? And in that note how long would you say W30 mayo keeps? Thanks! Love your recipes. :)

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  2. Looks like you added avocado oil after you saw @eat_juicy's post huh? Thanks for sending lots of followers her way.

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    1. Hi, stranger. Thank you for visiting my blog. I published my recipe for ranch dressing on May 1st along with my Cauliflower Dippers. You can also find the recipe @whole30recipes. If you see my page "notes about my recipes" I make it clear that I use avocado oil exclusively for mayo and mayo derived recipes. I leave the option of light olive oil open to my readers, as not everyone has access to avocado oil.

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    2. Also, please note that I deleted my Ranch recipe from my instagram page to prevent folks like your friend @eat_juicy from copying my recipes.

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    3. Is this person for real? Have they seen all your recipes? it really looks like you're "copying" someone when you post it first, already have incredible and UNIQUE recipes, and you ALWAYS give credit where credit is due. I found you on instagram, and you have never been anything but gracious to everyone else on instagram. Let the haters be haters! But you've got a lot of lovers!

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  3. the whole egg? or the egg yolk, like in mayo?

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    1. Whole egg. I also use the whole egg for mayo :)

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    2. Nice! Thanks for responding so soon! I'm making it right now.

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  4. I have a question about room temperature eggs, aren't eggs supposed to stay refrigerated due to room temp causing bacteria such as salmonella to grow? I have made mayo dips with room temp eggs, but after encouraging my family to do the whole 30 with me my dad brought that up...thoughts??

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    1. No bacteria will grow so long as the shell is in tact :) when chickens lay eggs they are outside at room temp. But you can use an egg straight from the fridge and this will still work and be great. Sometimes I don't feel like waiting!

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  5. I wish your blog pages had a print option! It would print much nicer than trying to just print the web page. Just a suggestion. :)

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  6. Just a little helpful tip about the room temp egg -- Sometimes if I can't wait for the egg to warm up, I'll put it in a bowl of warm water for a few minutes. Works wonderfully! :)

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  7. Yeah, her recipe is almost an exact copy of yours. Coinkidink? I doubt it. I understand that all ranch recipes have the same basic herbs and spices but these are too similar. That's annoying. I'm sorry. Anyway, I'm making your ranch tonight! I NEED it in my life!!

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  8. I made this tonight. It's very tasty, but it failed to emulsify :( I guess I added the oil too quickly. I'll try again!

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  9. You should tell people to make this only in double or triple batches. Seriously. I may or may not have eaten some straight up with a spoon. I will never, ever eat store bought ranch again. This was delicious!

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  10. Would it still work with ACV instead of red wine vinegar? Don't have any on hand and don't want to go to the store lol.

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  11. Can we use freshly squeezed coconut milk?

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  12. I just made this but, mine turned out pretty watery (consistency wise) so, I've decided to place it in the fridge to see if that will help with that consistency of it. But, what could I have done wrong that would have caused this result???

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  13. I'm on day 8 of my second round of Whole30 and your recipes have been a tremendous help to me on my journey! Thank you!

    I was making a batch of ranch yesterday, and I didn't realize it before, but my red wine vinegar has sulfites in it. Where did you find sulfite free red wine vinegar and/or would apple cider vinegar work as well? Just curious. Thank you again for sharing your recipes! The spaghetti squash recipes were a big hit with my family. It was refreshing to not have to make dinner for myself and then dinner for the eight of them!! ~Jen

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  14. Can I use light coconut milk, that's all I currently have. Thanks!

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  15. My food processor has a chop or purée button. Which should I use as I pour the oil in?

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  16. I just found this recipe and am dying to try it for my ranch-obsessed husband who's struggling through a whole30 with me right now. Question, I usually make my mayo using an immersion blender. Would that method work for this as well, making it into it's mayo state and then adding the coconut milk and blending for a couple more seconds?

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  17. This is the best paleo ranch dressing/dip out there. I promise you'll agree. I use this with everything. Always with my buffalo sliders, fritters, ... doctorwhodress.blogspot.de

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  18. This was the BEST!!! Make a double batch- I'm not kidding, it is so good. We paired it with this: http://www.casadecrews.com/2014/02/salt-and-vinegar-chicken-wings-for-sundaysupper.html
    and even though we had it last night, I think I am going to make it again tonight.

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  19. Just finished my second whole30 and this recipe made it painless and yummy!!! Good sauces make all the diff. I throw a tsp of chives, dill, and parsley in the coffee grinder to powder and then toss them in mix for a ranch that is better than store bought any day. I never plan ahead and just throw an egg in hot water for a few minutes before using a cheap immersion blender and have yet to have a batch of ranch or mayo not turn out yet. Thank you from the bottom of my belly.

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  20. I'm allergic to coconut. Is there an alternative I can use? TIA!

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  21. This stuff is awesome! Made a regular batch and a chipotle ranch batch as well. Never using store bought stuff again!

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  22. Could i use lemon instead of red wine vinegar?

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