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.
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.