Introducing THE. BEST. Whole30 ranch dressing! Garlicky with plenty of fresh herbs, it’s the best paleo ranch dressing out there. Promise. An absolute must for any and every Whole30.
What Makes This Recipe So Good
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.
More Incredible Whole30 Condiments You’ll Love
- Whole30 Spicy Mayo
- Whole30 BBQ Sauce
- Dump Ranch – Easy Whole30 Ranch Dressing
- One Minute Whole30 Mayo (Made with Immersion Blender)
- Whole30 Ketchup Recipe (No Dates, Paleo, Vegan)
- Best Chimichurri Recipe (From Texas de Brazil)
For the Whole30 Garlic Mayonnaise
- 2 large mixing bowls or 1 large mixing bowl and food processor, or blender
- immersion blender if not using food processor or blender
- 2 airtight jar with lids for storage
- Small bowl or large measuring cup
For the Whole30 Garlic Mayonnaise
- Crack room temperature eggs directly into large mixing bowl (or food processor, or blender). Add ½ cup olive oil, 1 teaspoon mustard powder, and 1 teaspoon salt.
- Insert immersion blender into large bowl (or cover food processor or blender with lid) and pulse ingredients 3 to 4 times until well-combined.
- Slowly drizzle remaining olive oil into mayonnaise mixture while blending with immersion blender. Pour oil in very slowly until mixture has thickened substantially. Once mixture has thickened, you can pour oil in faster. Blend constantly.
- After all oil has been incorporated, add fresh lemon juice and smashed garlic. Blend until mayonnaise is very smooth, then taste and add more salt as needed.
- Reserve 1 cup mayonnaise for ranch dressing recipe below. Transfer any remaining mayo to airtight jar with lid and refrigerate until ready to use.
For the Whole30 Ranch Dressing
- In small bowl, add 1 tablespoon lemon juice and ½ cup almond milk. Let liquids sit undisturbed for 2 to 3 minutes or until milk has "curdled" to create "buttermilk".
- Add garlic mayonnaise, parsley, and white vinegar to large mixing bowl. Whisk well to combine ingredients, then slowly pour in "buttermilk". Whisk constantly, adding "buttermilk" until dressing has reached desired consistency. Note: dressing will thicken upon standing, so you can make it slightly thinner than desired here.
- Once desired consistency has been achieved, whisk in salt and pepper to taste. Transfer ranch dressing to airtight jar with lid and refrigerate until ready to serve.
- Eggs: The eggs really need to be at room temperature for this to work correctly. If you forget to take them out of the fridge early enough, you can let the eggs sit in a bowl of hot (but NOT boiling!) water for a few minutes until they’ve warmed up a little.
- Olive Oil: EVOO has too strong a flavor for this recipe. It’ll make a mayo, sure, but it’ll be very strong. Stick to a light-tasting olive oil (like regular, light, or extra-light olive oil), or use another neutral oil like avocado oil or fractionated coconut oil.
- Garlic Mayonnaise: If you don’t feel like making the garlic mayo recipe above, you can blend 1 cup of any Whole30-compliant mayonnaise with 1 garlic clove until well-combined. Alternately, if you want to skip the garlic flavor entirely, you can use a plain compliant mayo.
- Garlic Mayonnaise: If you’re using a food processor or blender and the mayo won’t thicken and emulsify (a.k.a. if it “breaks”), then transfer the mayo to a bowl and set it aside. Add a third room temperature egg to the blender/food processor, then add roughly ¼ of the mayo mixture. Blend that until it’s smooth and incorporated, then very, very slowly, begin drizzling in the rest of the mayo mixture. You should see the mayo begin to thicken up after you’ve added roughly ½ cup of the original mixture. Continue adding the original mayo mixture in very slowly until it’s all incorporated.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.