A delicious, creamy Whole30 ranch dressing that's made in the immersion blender in just a couple minutes. Affectionately known as "dump ranch," it's a fantastic Whole30 salad dressing. Makes about 2 cups.
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.
Make sure you start blending with the head of the immersion blender all the way downat 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.