Homemade ranch dressing is truly worth the (minimal) effort. It’s so much more flavorful than store-bought dressing, even the fancy gourmet stuff. This Whole30 Ranch is dairy free and made with simple ingredients you probably already have.
I can’t think of anyone I know that doesn’t love ranch dressing. Whether you’re drizzling it over a salad or using it as a dip for boneless buffalo wings or chicken poppers, this sauce is boss. I know it, you know it, and if you keep reading, you’ll be a pro at making it Whole30-style.
How to Make Whole30 Ranch Dressing
If there’s one condiment you want to make while on a Whole30 or exploring a paleo or dairy free lifestyle, it’s ranch dressing. This tangy all-American condiment has endless uses, but the real magic is how simple it is to make your own. There’s no reason to pay a premium for store-bought Whole30 Ranch Dressing when you can make your own at home for a fraction of the price.
The base for our dairy free ranch dressing is homemade mayo. If you have access to compliant pre-made mayo, feel free to skip this part. If you don’t, there’s no stress – homemade mayonnaise is very easy to make in a food processor, and it’s incredibly flavorful.
- Combine one whole egg, one quarter cup oil, 1/2 tsp ground mustard, and 1/2 tsp salt in the bowl of a food processor. Secure the lid and process on high until the mixture is very smooth and pale yellow in color.
- While the motor is still running, pour the remaining 3/4 cup of oil through the feed tube very slowly in a very thin stream – it should take nearly a full minute to pour all of the oil through the feed tube. This slow process creates an emulsion between two ingredients (namely egg whites and oil) that otherwise shouldn’t come together.
- Finally, pour the lemon juice through the feed tube and process a further 10-15 seconds. Turn off the motor and taste the mayo for seasoning – adjust with additional salt and lemon juice, a small amount at a time, until the flavor tastes just right to you.
- These portions will create approximately one cup of mayo, and you’ll use the entire batch to make the ranch dressing.
Now let’s make some ranch! Transfer the Whole30 mayo to a mixing bowl and grab the rest of your ingredients – onion powder, garlic powder, chopped fresh chives and parsley, nut milk, and lemon juice or white vinegar.
- Make dairy free buttermilk by combining one cup of nut milk with one tablespoon of white vinegar or freshly squeezed lemon juice. Stir, and wait for the milk to curdle.
- Add the buttermilk and remaining ingredients to the mayo, then whisk until smooth.
As prepared, this Whole30 Ranch is on the thinner side, but it will thicken up a bit once chilled again.
How long will Whole30 Ranch last?
Up to 5 days in the fridge is a safe bet – you’re using a raw egg, after all. To maximize length of storage, use the freshest eggs possible.
What’s the best oil to use?
Be sure to use a neutral-tasting oil for making the Whole30 mayonnaise. Extra virgin olive oil is too strong. Avocado oil is great, but can be expensive. Regular olive oil or brands labeled “light tasting” is a great meet-in-the-middle option, considering both price and flavor.
Recipes for using this Whole30 Ranch
- Ranch Chicken Poppers
- Buffalo Chicken Wraps
- Whole30 BLT Chicken Salad
- Boneless Buffalo Wings
- Buffalo Chicken Salad
Did you make this Whole30 Ranch? I’d love to know how it turned out! Leave a comment and a rating below
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- Food Processor
- Medium Mixing Bowl
- 1 large egg
- 1 cup avocado oil or regular olive oil
- ½ tsp ground mustard
- ½ tsp salt
- 1 tbsp lemon juice
- Make the mayonnaise. Place the egg, one quarter cup avocado oil, ground mustard, and salt into the bowl of a food processor. Flip the switch to continuous and process until the mixture is smooth and pale yellow, about 20 seconds.
- Very slowly pour in the remaining oil through the feed tube while the motor is still running. It should take approximately one minute to pour in the remaining oil.
- Add the lemon juice and process briefly, 5-10 seconds more. Taste for seasoning and add more lemon juice if needed. Transfer the mayo to a mixing bowl.
- Combine the nut milk and lemon juice in a large jar. Set aside until the mixture curdles.
- Add the mayo, chives, parsley, garlic powder, and onion powder to the mayo. Whisk until combined. Taste for seasoning and adjust with salt or lemon juice to taste. Store homemade ranch dressing in a lidded jar in the refrigerator for up to 5 days.
- Use avocado oil or regular or light-tasting olive oil for best flavor in the mayonnaise.
- Use the freshest eggs available for the longest shelf-life - the mayo, and hence the dressing, will remain fresh as long as the egg would have.
- Use fresh lemon juice when making the dairy free buttermilk for best results; if none is available, white vinegar is an excellent substitute.
- If fresh herbs are not available, substitute one teaspoon dried each.