Ranch, Damnit!

Meanwhile, back at the ranch....dressing.

Photo by Kristin O.
Adapted from paleogrubs.com

PREP TIME

5

minutes

TOTAL TIME

5

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

5

minutes

SERVINGS

--

servings

Adapted from paleogrubs.com

Ingredients

  • 1/2

    cup Paleo mayo (see below)

  • 1/2

    cup coconut milk

  • 1/2

    tsp onion powder

  • 1

    tsp garlic powder

  • 1

    tsp dill

  • Salt and freshly ground pepper, to taste

  • Paleo Mayo

  • 1

    egg, room temperature

  • 2

    tbsp lemon juice or apple cider vinegar

  • 1/2

    tsp salt

  • 1/2

    tsp dry mustard

  • 1

    cup light olive oil

  • If you're not making your own mayonnaise, make sure that your store bought variety contains no sugars, syrups or sweetners of any kind.

Directions

First, the Paleo Mayo prep. In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week. Now, the dressing. Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.

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