Paleo Ranch Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 tsp sea salt
- 1 tsp lemon juice
- 1 tbsp red wine vinegar
- 1/4 tsp pepper
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/4 cup full fat coconut milk
- 3/4 cup avocado oil or light olive oil**
- 1 whole egg at room temperature
- 1 tsp mustard (i like dijon or stone ground)
- 1/3 cup packed chopped herbs - equal parts chives cilantro, and dill (about 2 tbsp chopped each)
- Carbohydrate 2.04279611730952 g
- Cholesterol 0 mg
- Fat 0.0244836778846154 g
- Fiber 0.286556802992556 g
- Protein 0.392942804494906 g
- Saturated Fat 0.00536002644230769 g
- Serving Size 1 1 â…” cup (19g)
- Sodium 873.345505480545 mg
- Sugar 1.75623931431697 g
- Trans Fat 0.00525930288461538 g
- Calories 11 calories
Place all the ingredients except the herbs in the bottom of a tall measuring cup (that can at least hold 2 cups and has high sides) or wide-mouth mason jar. I like to put the egg and all the other ingredients in first, then add the oil last.Let the ingredients settle at the bottom of your jar. Stick the immersion blender all the way to the bottom of the jar, then let ‘er rip! Move the blender around in the bottom of the cup to get some more air in there. You can also move the blender up and down slightly to do this, but don’t pull it out of the mayo unless you want to make a huge mess in your kitchen. It should become completely emulsified and ranch dressing-like in about 30 seconds!Add in herbs on top of the mayo, then pulse, moving the immersion blender up and down until all the ingredients are completely mixed. Season to taste with additional salt and pepper.The ranch will thicken up a bit in the refrigerator, and will last for about a week.
