Best Ranch Dressing

Best Ranch Dressing (with Dairy and Eggs)

Recently I posted a best ranch dressing without dairy. This version will have dairy but a homemade version that is healthier than the dressings you’d buy in a grocery store. This version also contains eggs, so it is not vegan. For this recipe, I recommend that you purchase pastured eggs from the store or from a local farmer is great. Pastured eggs (not pasteurized) are far better. As this article explains, “The result in [pastured] eggs is tremendous; they have deep yellow, even orange yolks from their greens-rich and varied diet, and the whites are clear and bouncy.”

Traditional ranch dressings tend to have too many artificial ingredients and are more shelf-stable than they are tasty. Salads always taste better with homemade dressing!

 

In addition to using this best ranch recipe for a salad dressing, you can enjoy it as a dip with vegetables! It is delicious, versatile, customizable and easy. Who isn’t a huge fan of an easy recipe? Make sure to comment below, not only that you enjoyed this, but what changes you might make or add to it.

Ingredients:

This first set of ingredients are to make the mayo. You can look at my blog post just for mayo, here.

 

1 1/2 cups of olive oil

Egg – start with one (have another on hand just in case) preferably pastured (not pasturized)

(Alternatively, people go through the effort of making mayo with only egg yolks, but for this recipe, I use the egg white as well.)

a tsp or more of prepared mustard, yellow or dijon

1 tsp sea salt

Tblsp of apple cider vinegar

1-2 tablespoons of fresh lemon juice

fresh garlic (optional)

a pinch of agave or maple syrup (optional)

Blend only a half of a cup of oil and 1 egg with mustard for at least 30 seconds. If mixture sticks to the sides of the blender then go ahead and SLOWLY stream the rest of the oil into the blender.

IF the mixture does not stick to the sides, go ahead and add the second egg. This step is important as the egg helps it to maintain the texture of mayo.

If one egg works fine and the oil didn’t change the texture then go ahead and add lemon juice, vinegar and salt to mixture either in blender or by hand.

 

Add the rest of these ingredients after the above has been made.
These ingredients are:

Use 1/2 cup of the mayo that you made above

1/2 cup of sour cream (homemade recipe for sour cream)

2 or 3 chopped green onions or about 1/4 cup of chopped onions

small bunch of cilantro and /or parsley (I like both!)

3 dates or 2 Tbsp of maple syrup; find one local if you can

1 clove garlic, fresh

1/4 tbsp of mustard (or mustard of choice, see above)

1/4 c of onion, minced

1/2 c olive oil (could use avocado oil or even water if desired)

pinch or more of sea salt

pepper to taste

3 drops of lemon food grade essential oil or fresh lemon juice to taste

 

Store your dressing in a container with a lid, like this one. It should taste pretty good for up a week so, so you might not want to make too much at once. However, it’s easy and delicious to make it fresh any time!

 

Additional Supplies and Alternative Ingredients

Weck Jars

Dressing dispenser

Essential Oil; therapuetic grade

Salad dressing convenient containers

 

Julieanned vegetables are easy with this

Spiralizer (love this option for my vegetables)

Cutting board

Great Blender option

The cutest aprons Ever

Very practical apron option

 

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