Ahh ranch. The lovely, creamy, tangy dressing that is basically a kids gateway to eating vegetables. If you are anything like us you grew up eating the bottled stuff that came from a valley. Carrots were just a vessel with which you’d use to get the ranch in your mouth. Our parents were happy because us children were eating our vegetables and we were happy because the stuff tasted so dang good. It was a win-win situation. Oh, the good old days. Maybe it was burn out or maybe it was changing tastebuds but for years Gabe and I put ranch on the back burner and opted for our red-wine vinaigrette dressing instead. Our vegetables were eaten sautéed or roasted and our fries were dipped in spicy ketchup. But, like the saying goes, no one puts baby in a cupboard. Ranch is making a comeback in the The Jazzed Kitchen. So, get your carrot sticks ready because this stuff is delicious!
Creamy Ranch
Ingredients
- 1 cup avocado oil See notes for substitutions
- 1 egg
- 2 tbsp sour cream
- 2 tbsp lemon juice (about 1 lemon)
- 2 tbsp full fat coconut milk
- 1 tbsp granulated garlic
- 1 tsp salt
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tsp onion powder
Instructions
- Add oil and eggs to a jar or container that is wide enough to fit your immersion blender. We like to use a wide mouth mason jar.
- Let the eggs settle to the bottom them place the immersion blender directly over the eggs and blend on a low setting, keeping the immersion blender in place, for 15 seconds. Once the bottom starts to emulsify you can move the blender up and down to fully incorporate the remaining oil.
- Add the remaining ingredients and blend for an additional 30-60 seconds, or until fully combined.
- Enjoy! Store in the refrigerator for up to 1 week.
