Ranch is a staple in most Americans' diet. Ranch is also one of the least favorable condiments for better health.
By replacing the ingredients and making it ourselves, we can make a better version comprised of better fats. Just remember when you account for your intake it is mostly fat. Also, you need an Immersion Blender as with the Mayonnaise (here is the one I use. It is excellent).
1 Cup Light Olive Oil
1/2 Cup Full-Fat Coconut Milk
1 Tablespoon Lemon Juice
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
Optional: 3 Tablespoons Parsley or Fresh Dill (I leave this out most of the time)
Using a pint and a half Mason Jar, put egg, oil, coconut milk, lemon juice, and vinegar into the jar, starting with the egg. The egg must be in the bottom to ensure the dressing thickens.
Add the dry seasonings (salt, pepper, onion powder, garlic powder, and parsley if desired) on top of the liquids.
Insert Immersion Blender slowly until it contacts the bottom of the jar.
Begin blending and keep the blender at the bottom of the jar for 30 seconds to one minute. Do not move it up until you see or feel the liquid thickening.
Once the liquid thickens, slowly raise the blender through the remaining mixture so it thickens together.
Once you reach the top, stop the blender and return to the bottom. Repeat until the liquid has thickened and mixed completely.
Place a lid on the jar and refrigerate. It will keep for about one week.