If you like ranch dressing you need to make this recipe as soon as possible. I have made my own salad dressings for years. I have tried dozens of different kinds of dressings and many variations of each. I can honestly say this is the best salad dressing I have ever tasted. I could, and have, ate it with a spoon. It’s easy to make. It uses ingredients I already keep in the house and best of all it is Whole 30 compliant.
The original recipe called for making the dressing in a wide mouth mason jar. I didn’t have one so I used a deep, narrow bowl. It worked fine. The key is not to move the immersion blender until the emulsion starts to form and after that move it up and down and all around until everything is blended well. The dressing may seem thin at the blending point will thicken upon standing.
Whole Sisters Dump Ranch
From The Whole Sisters
1 egg
1 cup light olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat canned coconut milk, stirred
1 handful fresh herb of choice or 3 tablespoons dried parsley
Place all ingredients in the jar in the order given, except for the fresh herbs. Use your immersion blender and blend for 1 minute. Add the fresh herb or dried parsley and blend for another 15 seconds. Use it on everything. It will keep for about a week.
A Cuppa And Conversation 
This was really good, Julie! I liked that it didn’t have dairy since I’m mildly lactose intolerant. It had plenty of flavor!
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Right??? I’ll have this in my fridge a lot, even when I am not doing a round of whole 30. I’ll be experimenting with the dressing as an ingredient in other recipes. Tonight I used it as a substitution for mayo in a salmon pattie recipe.
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