Introducing the best Whole30 ranch dressing! Garlicky with fresh herbs, it’s the best paleo ranch dressing out there. Promise. An absolute must for any and every Whole30.
If you’ve ever done a Whole30, you’ve without a doubt heard the term “dump ranch.” Throw all the ingredients into a container and let the immersion blender do the work: it’s easy but unfortunately named…
But I’ma need you to step aside, dump ranch. You’re about to get dumped, ranch. Because this is the best Whole30 ranch dressing on the block. Don’t even get me started on paleo ranch dressings (this one wins that, too).
What makes this Whole30 ranch dressing so good? Well, it’s based on my homemade ranch dressing recipe, swapping a buttermilk substitute and paleo garlic mayonnaise for their standard American diet counterparts. There’s fresh garlic and fresh parsley, making this recipe restaurant-quality but still super easy. You already likely have Whole30-compliant mayo on hand, right? Well, then you’re like, oh, 2 minutes from the best ranch dressing you’ve ever had.
And no, not just the best Whole30 ranch dressing you’ve ever had. This is my favorite ranch dressing ever, Whole30 or no. Big talk, I know, but you’ve gotta try it. If you’re not into garlic, fresh herbs, or, you know, flavor, you might not be as big of a fan. But, can you tell?, I am REALLY into it.
This Whole30 ranch dressing recipe uses garlic mayo, which I’m including a recipe for, too, but if you want to use plain mayo, no fear. Just blend together a small clove or two of garlic with the cup of paleo mayo, and voilà! Try the Whole30 garlic mayonnaise, recipe, though, because garlic + mayonnaise = all the good stuff in life, amiright?
This Whole30 ranch dressing goes beautifully on my steakhouse-style steak salad which is coming right up! Stay tuned, my friends. And take heart: if you started your Whole30 at the beginning of January, you’re in the home stretch!
You’ll love this paleo ranch dressing because it’s quick, easy, and absolutely full of flavor. It goes perfectly with pretty much everything, from chicken zucchini poppers and turkey-curry bites to sweet potato fries to salads to YOU GUYS MY CHILD DRINKS IT STRAIGHT.
Best Whole30 Ranch Dressing
Ingredients
- 1 tablespoon lemon juice
- about 1/2 cup almond milk
- 1 cup garlic mayonnaise , recipe below (or blend 1 cup paleo mayonnaise with 1 cloves of garlic in the blender/food processor)
- 1/4 cup fresh parsley , chopped
- few drops of white vinegar
- freshly cracked black pepper , to taste
- salt , to taste
Instructions
- Make your "buttermilk": add 1 tablespoon lemon juice to a 1/2 cup measuring cup and add about 1/2 cup almond milk to make 1/2 cup. Let sit for a couple minutes or until "curdled."
- Combine mayonnaise, parsley, and vinegar in a bowl and whisk well. Add "buttermilk" until desired consistency. This dressing will thicken a little in the fridge, so you can err slightly on the thinner side.
- Add salt and pepper to taste.
Whole30 Garlic Mayonnaise
Ingredients
- 2 1/2 cups light-tasting olive oil , divided
- 2 eggs , at room temperature (or let sit in hot, but not boiling, water for a few minutes)
- 1 teaspoon mustard powder
- 1 to 1 1/2 teaspoon salt
- 1 lemon , juiced
- 3 cloves garlic , smashed and peeled
Instructions
- Crack the eggs into a mixing bowl, blender, or food processor. Add 1/2 cup olive oil, mustard powder, and 1 teaspoon salt. Blitz or whisk for a few seconds until well-combined.
- While the food processor or blender is running (or while mixing in a bowl with an immersion blender), begin slowly drizzling in the remaining 2 cups of olive oil. Stream oil in very slowly until mixture has thickened substantially, then you can add oil in a bit faster.
- Once the rest of the oil has been added, add the fresh lemon juice and garlic and blend until very smooth. Add more salt to taste.
Recipe Notes
If your mayonnaise breaks (won't emulsify and thicken), remove from blender or food processor. Add a new room temperature egg to blender or food processor with about 1/4 cup of your broken mayo. Blitz until smooth, then begin very, very slowly drizzling in the rest of the broken mayonnaise. Err on the side of caution and go slowly this time! After about 1/2 cup drizzled in or so, your mixture should thicken up. Then you can begin drizzling in a bit more quickly. Never dump, always stream slowly!
Can I use dry parsley if I don’t have fresh?
Sure, but the flavor may not be as prominent. We always recommend fresh herbs.
How long is the shelf life? Its delicious!
This ranch is awesome. Whole30 Buffalo wings, here we come!
Thanks Cheryl!
Woohoo!! I know you’ll love them together!
Hi! I only have EVOO, will that still work and taste good?
I hate to say this but… no! It will work, in that it will make mayonnaise. But it will taste VERY strong. I promise you won’t like it. I’d definitely hold out for light-tasting stuff, avocado oil, or fractionated coconut oil
Would the mayo still turn out well if I cut the recipe in half? I was wondering if there wouldn’t be enough in the food processor for it to blend well with half.
That would absolutely work!
Best ranch ever?? I’m going to have to try it! Love the idea of garlic mayonnaise, too. Yum!
I’m just a LITTLE too obsessed with ranch dressing 🤣 so you can take it from me! I think you’d love it, Melissa!
We loved this dressing! It was delicious, and stupid easy to make. My husband said it was better than any other ranch he’s ever had (and he’s not even doing Paleo/Whole30!).
I’m so glad you both liked it so much! That’s a big, big compliment from the hubby 🙂
The garlic mayo is BOMB! I really enjoyed the ranch dressing too. Next time I’ll make it more in advance to give the herbs time to permeate the sauce. I used what I had on hand — cilantro, scallion, and dried dill weed. I think I will add a pinch of vegetable bouillon to give it a little more oomph. I’m also thinking of using this recipe as the basis for a Caesar dressing. Next time I’ll try blending in capers and anchovies in place of the herbs. YUM! So glad I found this site on my exploration of paleo. Thanks!
Yum!! Try a bunch of parsley and fresh dill, too. SO good. And I have a fantastic caesar recipe I can’t wait to share! 🙂
Hi Cheryl! I just made the garlic mayo, and I’m sure I made the mistake of using EVOO, because it is very strong tasting. It is nice and creamy though. Do you know how long it’ll keep in the fridge? Thanks!
Hi Aileen! Yes – if you use regular EVOO, it will be very, very strong indeed! Light tasting olive oil is key. But it’ll still taste OK in a lot of applications! I keep mine in the fridge for at least a couple weeks.
What type of milk would you recommend for the ranch for someone with almond allergies? Plain ol lowfat cows milk?
That would definitely work! You could sub buttermilk for the almond milk and lemon juice, too, if dairy is not an issue. If you’re trying to keep dairy out, coconut milk would work well, too.