This Whole30 dump ranch is our favorite Whole30 ranch dressing ever. Pour all the ingredients in a container, blend up with an immersion blender (<<< my favorite), and tada! The best Whole30 ranch dressing you’ll ever taste. I’ve made this Whole30 dump ranch almost weekly for nearly a year now, and I think you’ll love it just as much as we do!
There’s not too terribly much I think you need to start a Whole30:
You should read the books. Definitely. You’ll get perfectly clear understanding of what the program is, what it’s for, what it’s not for (Hello, um, it’s not a diet), and why the rules are what the rules are.
You should get a bottle of coco aminos, because I feel like they make everything better (especially my Whole30 ketchup recipe, which you can turn into my Whole30 In N Out burgers, or use it to lightly sweeten my Whole30 BBQ sauce. Or you can drizzle into my Whole30 egg roll in a bowl recipe or Asian Whole30 lettuce wraps recipe, too).
And yeah, you should definitely make a batch of Whole30 mayonnaise and this Whole30 dump ranch dressing.
You see, Whole30 dump ranch dressing makes almost anything into a meal. Got some Aidell’s chicken apple sausages on hand? Fry ’em up, dip ’em in some ranch, and call it lunch. Need to meal prep your lunches for the week? Throw a couple chicken breasts in the Instant Pot with some hot sauce, shred it up, pour ranch over it, and you’ve got my Whole30 buffalo chicken ranch meal prep like that. Hungry, like, ever? You should definitely make our favorite chicken zucchini poppers from One Lovely Life and go wild dunking them in your Whole30 dump ranch dressing.
The “dump and go” concept is amazing, too. I use it for so many recipes that we make regularly, having originally been totally sold by the amazing J. Kenji López-Alt’s in-depth article about the dos and don’ts of the process. Since then I’ve made “dump” mayo, “dump” Caesar, and plenty other weird ones at home. Life changing!
We’ve spent the last year refining the ingredients and process to come up with our favorite Whole30 dump ranch dressing recipe, and I think you’ll absolutely fall in love with it, too. I’m as picky as it gets when it comes to ranch dressing, so ours has to be super garlicky with a ton of the right fresh herbs, a true buttermilk tang, and the perfect consistency. Try it out and let me know how much you love it!
Can I blend the herbs with everything else?
Eh… you can, but you’ll end up with a neon green dressing and over-blended herbs. Blend everything but the herbs to start, then you can add in a bit more almond milk to thin and blitz your herbs until just chopped.
Can I use regular extra virgin olive oil?
No! Please don’t. It doesn’t matter if you think you love EVOO, it will be way, way too much in your Whole30 dump ranch dressing. Promise! Using *light-tasting* olive oil is totally critical here, but you can use avocado oil or refined fractionated coconut oil, as well. Just no standard extra virgin olive oil! Trust me on this one.
My mixture is runny. Help!
Oh no! This usually happens because you moved your immersion blender too fast after starting to blend or you use too large of a jar. If this happens, you can salvage your ingredients, though! If you have the right sized jar for the job (The mouth of the jar being not much wider than the head of the immersion blender; the jar that often comes with the blender is usually perfect), you can do this in the immersion blender. Transfer half of the “broken” ranch mixture to the properly sized jar and add in another egg. Stick the immersion blender down to the bottom of the jar and start to blend at medium speed. Once, and not before, you see the mixture turning opaque, thick, and white, you can move the head of the immersion blender up a bit at a time to incorporate and emulsify the remaining liquid. Add half of the reserved broken mixture and blend together, then add the final reserved mixture and blend until thick and smooth.
If you don’t have the right sized jar, hit up the regular blender instead. Add an egg yolk to your blender and process until it’s smooth. Then, very slowly add in the broken ranch mixture, a tiny bit at a time, until the mixture is very thickened. Once the mixture is quite thickened (This will take some time), you can add in the remaining, broken ranch by the tablespoon.
I only have a really big jar. Will this work?
Eh… It might. I urge you to use a jar that’s not much wider than the head of your immersion blender to make sure the mixture emulsifies right away. You’re almost guaranteed success with a jar like that, but if you try this in a large bowl, you’re not likely to get the emulsion the way you want, and I’d recommend you try my other Whole30 ranch dressing recipe instead.
How long does this Whole30 dump ranch dressing last?
The life of ours always varies in the fridge, but you should get at least a week out of this Whole30 dump ranch dressing recipe.
Does my egg need to be room temperature?
Nope! Rad, huh? Using an immersion blender, the temperature of your egg doesn’t matter at all. That’s great news for people like me who tend to uh, not plan so well.
Whole30 Dump Ranch Recipe (Our Favorite! Paleo, Dairy-Free)
This Whole30 dump ranch is our favorite Whole30 ranch dressing ever. Pour all the ingredients in a container, blend up with an immersion blender, and tada! The best Whole30 ranch dressing you'll ever taste. I've made this Whole30 dump ranch almost weekly for nearly a year now, and I think you'll love it just as much as we do! Makes 2 cups. Serving size is 2 tablespoons.
Ingredients
- 1 1/2 cups light-tasting olive oil avocado, or fractionated “tasteless” coconut oil
- 2 eggs
- 1 tsp. mustard powder
- 2 cloves garlic peeled and smashed
- Lots of fresh ground pepper
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. vinegar white or apple cider plus more to taste
- 1/3 cup fresh parsley
- 2-3 Tbsp. fresh dill
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4-3/4 cup almond milk
- 1 tsp. salt
Equipment Needed
Instructions
-
Dump all ingredients but herbs and almond milk into immersion blender jar or other jar that isn’t much wider than the immersion blender head. Push immersion blender into jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at bottom becomes thick and opaque. Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil.
-
Once the mixture is entirely emulsified, remove blender and add herbs. Press immersion blender head down over herbs and blend, only enough to chop and incorporate herbs, moving around as needed. Add almond milk as desired to thin. Start with 1/4 cup and add more as you like, stirring with a spoon to incorporate.
What if you can’t eat eggs? Any way to adapt this recipe?
Unfortunately there isn’t. The emulsification can’t happen without the egg. If you’re on a Whole30 and can’t eat eggs, you might have to skip the mayo. If you aren’t on a Whole30, try something like:
https://mommyshomecooking.com/how-to-make-mayonnaise-without-eggs/
Or my
https://40aprons.com/tofu-mayonnaise-vegan/
Will it still end up the same if I half the recipe?
Yep! As long as you don’t cut the recipe down below 1 full egg, you should be good to go 🙂
Hi,
What is an immersion blender and what can I use as a substitute for it?
I’ve got a normal blender.
Thank you 🙂
An immersion blender makes this easier than ever! It’s a great appliance to have on hand. Check this one out!
http://amzn.to/2vlyj97
If you need to make this with a regular blender, try this recipe:
https://40aprons.com/best-whole30-ranch-dressing-whole30-garlic-mayonnaise/
Made this today. Very yummy! After tasting the recipe as is, I decided to add an extra tablespoon of each lemon juice and ACV. Perfect for me! Thanks!
Yum!! I love how versatile it is 🙂 I always change mine up to taste each batch!
Can you use coconut Milk instead of Almond Milk?
Yes! I prefer the use almond or cashew milk instead of coconut, because I feel you can taste the coconut milk in this recipe but if you have a nut allergy, coconut is fine!
Can coconut milk be subbed if I have a nut allergy?
Absolutely!
I thought the carrageenan made almond milk non-compliant? Or did you use homemade?
There are many compliant brands! This list is very helpful:
http://www.oliveyouwhole.com/whole30/whole30-approved-almond-milk-brands/
I am a single person. I don’t use that much salad dressing. Can I make half of this recipe and still have it work.
Yes you can!
Raw egg? Isn’t that not good for you, how would this be safe to eat?
The fear of salmonella from raw eggs was founded in the past, but with today’s standards, is very VERY (very) unlikely. This article is interesting:
http://www.slate.com/articles/health_and_science/medical_examiner/2014/03/salmonella_and_raw_eggs_how_i_ve_eaten_tons_of_cookie_dough_and_never_gotten.html
Especially this paragraph:
“in Pennsylvania only 0.012 percent of eggs from *salmonella-infected flocks* are contaminated. That in and of itself probably explains why I’ve never gotten salmonella from raw eggs. (The fear that eggshells might be infected with salmonella even if the inside of the eggs isn’t is unfounded: The FDA requires rigorous egg cleaning, which means that any salmonella that might be on the shell of an egg—from infected hens’ fecal matter, for instance—is killed before the egg reaches a consumer.)”
The inclusion of the culinary acid also helps “cook” the egg, and you will keep it in the fridge – a temperate at which salmonella cannot even grow. If you’re especially concerned, you can pasteurize (though most eggs are already pasteurized) your eggs to take it a step further:
https://www.wikihow.com/Pasteurize-Eggs
What is the nutritional info for this?
I’ve updated with a label! <3
I’m nervous about using raw egg, any tips or secrets to help ease my fear?
I shared some really interesting info above, so I’m copying and pasting it here for you too 🙂
The fear of salmonella from raw eggs was founded in the past, but with today’s standards, is very VERY (very) unlikely. This article is interesting:
http://www.slate.com/articles/health_and_science/medical_examiner/2014/03/salmonella_and_raw_eggs_how_i_ve_eaten_tons_of_cookie_dough_and_never_gotten.html
Especially this paragraph:
“in Pennsylvania only 0.012 percent of eggs from *salmonella-infected flocks* are contaminated. That in and of itself probably explains why I’ve never gotten salmonella from raw eggs. (The fear that eggshells might be infected with salmonella even if the inside of the eggs isn’t is unfounded: The FDA requires rigorous egg cleaning, which means that any salmonella that might be on the shell of an egg—from infected hens’ fecal matter, for instance—is killed before the egg reaches a consumer.)”
The inclusion of the culinary acid also helps “cook” the egg, and you will keep it in the fridge – a temperate at which salmonella cannot even grow. If you’re especially concerned, you can pasteurize (though most eggs are already pasteurized) your eggs to take it a step further:
https://www.wikihow.com/Pasteurize-Eggs
Hi Cheryl, can you post the original article from Kenji Lopez about the whole “dump and go” concept??
Would love to read it too.
Thanks!
Yes! Here you go!
https://www.seriouseats.com/2016/08/video-food-lab-foolproof-homemade-mayonnaise.html
How long will this last in the fridge?
At least 1 week