Whole30 3-Minute Ranch

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I believe everyone should make their own mayo and ranch at least once in their life. With this recipe, though, you’ll come back time and time again! Not only is it significantly cheaper than purchasing a Whole30-compatible product, but the taste is sooooo good! I get compliments and requests for my ranch recipe every time I make it, and not just from fellow Whole30-ers.

 
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Ingredients:

  • 1 cup avocado oil

  • 1/3 cup full fat canned coconut milk

  • 1 egg

  • 2 tbsp. red wine vinegar

  • 1 tbsp. lemon juice

  • 1 tsp. sea salt

  • 1 tsp. black pepper

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • *** 1 tsp. dried chives

  • *** 1/2 tsp. dried cilantro

  • *** 1/2 tsp. dried parsley

  • *** 1/2 tsp. dried dill

 

Directions:

  1. Add all ingredients except the 4 green spices (indicated with ***) in a wide mouth mason jar.

  2. Place an immersion blender down at the bottom of the mason jar and blend for 30 seconds.

  3. Pull the immersion blender up and down to incorporate all the oil.

  4. Once everything is well blended, STIR in the 4 green spices.

  5. If you’re using a metal lid, place a small piece of parchment paper between the jar and the lid. Since cilantro chelates metals, you want that barrier to keep your ranch tasting right.

  6. Store the jar in the fridge until the expiration date of your egg (if for some strange reason you don’t eat it by then).