Becky’s Unforgettable Ranch Dressing

{Blog by Becky, the oldest sister. }

Recently Scott and I committed to the Whole 30 Eating Plan.  The basic premise is that you only eat “real” food: basically meat, fish, poultry, vegetables, fruits – no dairy, grains, or sugar.  If it comes in a package and has a list of ingredients it is probably not on the plan.  We succeeded for our 30 days so we are adapting it as a lifestyle.  We have tweeked the plan slightly so that it is easy for us to eat this healthy, wholesome way 90% of the time.  We have grace for ourselves to eat off plan occasionally when we go out to eat or are being served at a meeting or friends house.

We have new favorite recipes now, but the one that is on the top of our list is my Ranch Dressing.  We made a batch of this every Sunday in prep for the week’s meals.  We serve it on our potatoes, as a salad dressing, over fish, as a dip for chicken wings and veggies, and in place of mayo in recipes such as chicken or tuna salad.

Don’t get freaked out and think this is too hard because you make your own mayo.  Once you are stocked with the necessary ingredients, it will only take you 15 minutes to make this unforgettable dressing.  Try it – you will love it!

Becky’s Unforgettable Ranch Dressing

Start by making a basic mayonnaise recipe.

• 1 ¼ cup light olive oil (see note)
• 1 egg at room temperature
• ½ t dry mustard
• ½ t salt
• Juice from ½ lemon
• Add all ingredients to a tall container that is at least 3 cups.  A quart canning jar works nicely.
• Use your immersion blender to mix till thick.

Add the following to all of the mayonnaise from the above recipe.

• ¼ cup coconut cream
• 2 Tbl red wine vinegar
• 1 Tbl dried parsley
• 1 Tbl minced fresh garlic
• 1 Tbl minced onion
• 1 Tbl chopped fresh chives
• ½ t paprika
• ½ t celery seed
• 1 t dried dill
• Mix well.  Refrigerate

NOTE:

This basic mayonnaise recipe is from the Whole 30 cookbook.

You can also use other delicate oils.  Avocado works great.

This will last in the refrigerator 1 week beyond the expiration of the eggs.

Put the can of coconut cream in the refrigerator the night before you will use it.  The cream will rise to the top.  Scoop the cream out into a container and save in the refrigerator.  Discard the water at the bottom of the can.