Here’s to bringing back that love for dips and sauces. I always loved eating ranch as a kid and to this day prefer ranch on my salad versus a vinaigrette. For years ranch has had a bad rap and I’ve forced myself to use other dressings thinking it was better for me. But no more, in fact, I keep ranch as a staple condiment in my frig for a good source of healthy fat among other benefits! This ranch is packed full of fresh herbs and veggies, healthy fats from quality oils, trace minerals from celtic sea salt and antidioxidant properties of Apple Cider Vinegar.
Creamy Ranch Dressing:
Author: The Allergy Free Family
1 egg room temp
1/2 tsp celtic sea salt
1/2 tsp garlic powder
2 tbs apple cider vinegar
3 large fresh basil leaves
2 tbs fresh dill
1/4 cup yellow onion diced
2 tbs green bell pepper chopped (optional)*
1 cup extra light olive oil or avocado oil
1/4 cup coconut cream (use cream from top of canned coconut)**
*The green bell pepper is highly recommended, but not required to still achieve great flavor.
** My preference is canned Native Forest Organic Coconut Milk. Put can in refrigerator overnight and the cream will rise to the top.
In a Vitamix (use setting 4 out of 10) or food processor, add egg, salt, garlic, ACV, basil, dill, onion and bell pepper. Pulse until fresh veggies are finely chopped and blended. Then slowly drizzle in oil, this process should take around 1-2 minutes. Lastly, add in coconut cream until well mixed.
The trick to emulsion is to have the egg at room temp AND then slowly adding the oil on a low-medium speed. The slower you pour the oil the creamier your ranch will be.
The shelf life of the ranch will be equivalent to the expiration date of the egg you used.