Immersion Blender Homemade Ranch Dressing (Whole30 & Paleo)
40aprons.com/whole30-dump-ranch-recipe/A creamy, garlicky Whole30 ranch dressing made completely from scratch with an immersion blender. Dairy-free, Paleo-friendly, and loaded with fresh herbs, this "dump ranch" makes a great Whole30 salad dressing. It makes about 2 cups.
Recipe Makes (Approximate): servings
Equipment
- immersion blender
- glass jar barely wider than head of immersion blender
Ingredients
- 1 ½ cups light-tasting olive oil (avocado oil, or fractionated “tasteless” coconut oil)
- 2 large eggs
- 1 teaspoon mustard powder
- 2 cloves garlic (peeled and smashed)
- lots of fresh ground pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon vinegar (white or apple cider, plus more to taste)
- ⅓ cup fresh parsley
- 2-3 tablespoons fresh dill
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼-¾ cup almond milk
- 1 teaspoon salt
Instructions
- Dump all ingredients but herbs and almond milk into immersion blender jar or another jar that isn’t much wider than the immersion blender head. Push immersion blender into the jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at the 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 ¼ cup and add more as you like, stirring with a spoon to incorporate.
Recipe Notes
Make sure you start blending with the head of the immersion blender all the way down at the bottom of the jar.
Use a jar not much wider than the head of your immersion blender.
Your eggs do not have to be room temperature.
Blend the herbs after emulsifying the main ingredients, so your ranch stays white with green herb flecks, not all light green.
Do not use regular olive oil, only "light tasting" olive oil or avocado oil.
Recipe makes approximately 2 cups, or 16 2-tablespoon servings. Store dressing in an airtight container about 7-10 days.
Storage: Store in an airtight container — a mason jar works perfectly — in the refrigerator for up to 7–10 days. Give it a stir or shake before each use, as the dressing may separate slightly as it sits.
Almond Milk: Use unsweetened almond milk with no added sugars, carrageenan, or sunflower oil. Several store-bought options are compliant — Califia Farms and Elmhurst are good ones to look for, but always check the label before buying.
Eggs: They do not have to be room temperature.
Oil Selection: Do not use regular olive oil, only "light tasting" olive oil or avocado oil.
Yield: Recipe makes approximately 2 cups, or 16 2-tablespoon servings.
Make it Nut-Free: Swap the almond milk for full-fat canned coconut milk. The flavor will be very slightly different but still completely delicious and compliant.
Nutrition Information (Approximate)
Serving Size: 2tablespoonsCalories: 192calProtein: 1gFat: 21gSaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 164mgPotassium: 22mgTotal Carbs: 1gFiber: 1gSugar: 1gNet Carbs: 0gVitamin A: 154IUVitamin C: 3mgCalcium: 16mgIron: 1mg
https://40aprons.com/whole30-dump-ranch-recipe/