I’ve never met a person that doesn’t like ranch dressing. Never. What I have met however is people who don’t want to eat it because it’s generally made with total crap.
Understandable. I was one of them.
Until recently… when I discovered that it’s so easy to make homemade ranch dressing. In short, start with mayo, add seasonings, and enjoy. Not bad.
I started making my own homemade mayo a few months back (see the recipe HERE).
Turns out, with an immersion blender, it’s the easiest thing in the world.
Literally, it takes seconds!
This ranch is a thick and creamy one, perfect for a dip. Growing up, I loved Marie’s ranch with carrots and celery. My family would go on road trips a lot when I was younger… I just sat in the back seat devouring ranch like a mad woman for days. I loved how goopy it was.
This ranch is like that. If you want it thinner, no prob… just add a little buttermilk, regular milk, or coconut milk until you get it to the desired texture. You made want to then add in a little more salt or lemon to balance it out, but point is, you can make this any texture you want!
I’ve played around a bit with this recipe. I typically like a lot of dill and lemon in ranch. Recently though, I whipped up a batch that was an accidental goodie.
I didn’t think I’d done anything different, until I saw that my jar of what I thought was dill was actually a jar of dried thyme. I was pretty surprised actually- thyme was really good, even if a total accident. So I added in some dill too and dug in.
I realized then that for those who don’t like dill (I know, weird, there are some people who don’t like dill out there!), thyme would be a great substitute. You can play around if you feel like it too… just make your basic batch (recipe below), and then try stirring in different amounts of things and tasting as you go. I’ve found the recipe below to be my favorite standard go-to. 🙂
Homemade Ranch Dressing Recipe
- 1 tsp chopped fresh chives
- 1 tsp dried dill
- 2 tsp dried parsley
- 1/4 tsp granulated garlic
- 1/4 tsp mustard powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tsp lemon juice, plus more as desired
- 1 cup avocado oil (find it at most Costcos for $9.98/liter, or get it HERE)
- 1 egg (beware of misleading labels like “organic” and “free-range”)
* for a thinner ranch, add in a little milk (regular, coconut, whatever you like) and adjust seasonings as needed
note: this recipe includes making mayo from scratch as part of the process, but if you have mayo already, you could add all of the seasonings to 1 cup mayo instead… as you’ll see in my mayo recipe HERE, the avocado oil and egg make the mayo- the rest is just flavoring 🙂
important: THIS RECIPE WILL NOT WORK AS WRITTEN UNLESS YOU’RE USING AN IMMERSION BLENDER AND A JAR. The mouth of the jar should be just wide enough to fit the immersion blender in it- very important!! I won’t even attempt making mayo or ranch any other way now- it literally takes seconds with a hand blender! I use and love THIS one.
- Add the oil to a wide mouth jar just big enough for the immersion blender to fit.
- Add the egg, lemon, and all seasonings and herbs. (Some say the egg needs to be a room-temp… to be safe, I would go with that, however I’ve never personally had a problem when it’s not.)
- Within seconds, the egg should fall to the bottom. Wait for it to fall to proceed.
- Place the immersion blender in the jar and start blending.
- Immediately, it will begin turning into a thick white mayo-y texture.
- Keep blending until it’s evenly thick and creamy, about ten seconds or so.
- Taste and adjust the seasonings as desired- depending on your preferences, it may need a splash more lemon or sprinkle of salt!
- If desired, add in some milk (coconut, whole, whatever you have) to thin it out… if doing so, you’ll likely need to enhance the lemon, salt, dill, and garlic levels since it will become slightly diluted.
- That’s it! Serve with your favorite veggies, crackers, or toss into a green salad… and enjoy!
- Will last approx a week in the fridge, tightly sealed.