Best Whole30 Ranch Dressing + Whole30 Garlic Mayonnaise
Whole30 ranch dressing (plus an INCREDIBLE Whole30 garlic mayo) deserve their own spot in your refrigerator. You're going to want these on hand at all times - on or off a Whole30 round!
Yield: servings
Equipment
- 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
- whisk
Ingredients
For the Whole30 Garlic Mayonnaise
- 2 large eggs at room temperature, see Notes
- 2 ½ cups light-tasting olive oil divided, see Notes
- 1 teaspoon mustard powder
- 1-1 ½ teaspoons salt more or less to taste
- 1-2 tablespoons fresh lemon juice juice from one lemon
- 3 cloves garlic peeled, smashed
For the Whole30 Ranch Dressing
- 1 tablespoon lemon juice
- ½ cup unsweetened almond milk
- 1 cup garlic mayonnaise made from recipe above, see Notes
- ¼ cup chopped fresh parsley
- 1-2 drops white vinegar
- 1 teaspoon freshly cracked black pepper more or less to taste
- 1 teaspoon salt more or less to taste
Instructions
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.
Notes
- 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.
Nutrition
Serving Size: 1serving | Calories: 194cal | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 758mg | Potassium: 30mg | Total Carbs: 1g | Fiber: 0.3g | Sugar: 0.2g | Net Carbs: 1g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 0.4mg