I swore that I would never be so “obsessed” with clean eating that I would make my own mayo let alone make a Whole30 Ranch Dressing. Never say never.
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Fast forward 2 years and I am laughing at myself for being so close minded when it came to making my own clean food options.
Being completely dedicated to a full 30 days of clean eating really opened my eyes and changed my relationship with food. It didn’t happen over night and it certainly didn’t happen within those first 30 days.
I have done multiple rounds of the Whole30 Challenge and each time I learn something new and incorporate a new healthy habit into my lifestyle. Reading labels, identifying crap ingredients and seeing how much sugar is in EVERYTHING was just the beginning.
I have completed the challenge 6 times and I am at the point that it’s become more of a lifestyle for me. Don’t get me wrong, I still enjoy the occasional splurge but I get right back to clean eating because I really appreciate how much better I feel when eating clean.
So let’s get back to my Whole30 Ranch Dressing that is made just like Whole30 Mayo but thinned out with coconut milk and flavored with the perfect combination of herbs and seasonings.
How to make Whole30 Ranch Dressing
Like I said earlier, this dressing is made just like homemade mayo but it is thinned out with coconut milk and a combination of herbs. If you don’t have an immersion blender you need to get one here. They are very inexpensive and you can use it for making sauces, smoothies and soups.
- 1 cup light olive oil or avocado oil
- 1 egg
- 2 TBSP lemon or lime juice
- 1 TBSP red wine vinegar
- generous pinch of salt and pepper
- garlic clove, crushed
- 1 tsp of onion powder
- 1 TBSP of dried dill
- 1 TBSP of dried parsley
- 1/2 cup coconut milk
Add all of the ingredients into a wide mouthed jar (I reused a pickle jar) in the order listed above except the coconut milk. Insert immersion blender all the way to the bottom of the jar and turn on for 30 seconds without moving. You will see the ingredients start to blend, thicken and turn white. Then add the coconut milk and move the immersion blender up and down to combine all ingredients for another 30 seconds.
Tip: if the dressing is too thin for your liking, you can whisk in a tablespoon or two of mayo to thicken it up.
Refrigerate for one week and enjoy on top of salads or dip for veggies.