Ranch Dressing
Ranch Dressing
This rich, creamy, dairy free dressing compliments everything from a crisp salad to crunchy vegetables and savory sandwiches. I always have some in the fridge, although it doesn't last long
Ingredients
- 1 large egg
- 1 cup light vegetable oil I like grapeseed
- 1 large lemon
- 1 teaspoon dijon mustard
- 1/2 cup coconut milk
- 1 clove garlic pressed or finely chopped
- 1/2 teaspoon dried basil or herbs of choice
- 1/2 teaspoon dried thyme or herbs of choice
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 handful fresh cilantro optional
Instructions
- Grab your handy, dandy immersion blender. I love this tool. It's inexpensive and incredibly versatile. I use it often for salad dressings and soups
- Add the egg to the immersion blender container (or other tall container)
- Add the oil. I recommend a light vegetable oil for this dressing rather such as grapeseed or canola
- Squeeze the juice of the lemon into the egg/oil mixture
- Add the herbs, coconut milk, mustard, pressed garlic and cilantro (if using)
- Set the immersion blender at the bottom of the container and begin to blend
- Slowly raise the blender and move it around until the dressing has emulsified and the ingredients are well mixed. You'll be amazed at how fast it happens! Taste and adjust the seasonings to your liking
- Store the dressing in a glass container (I like my trusty Ball jars) in the refrigerator for up to a week.
- Serve on your favorite salad, as a dip for vegetables and/or as a sandwich spread. It's delicious on almost anything!
