Dump Ranch Dressing 16.000

Deb Lindsey for The Washington Post

Dec 31, 2016

This is a "clean" (read: no sugar, no preservatives) version of the salad dressing Americans love most.

You'll need a wide-mouth quart-size jar with a tight-fitting lid. The recipe calls for a raw egg. If you are concerned about the risk of salmonella, use a pasteurized shell egg or egg product, available in select supermarkets.

By blending the herbs in with the other ingredients, you'll wind up with a pale green dressing. If you'd rather keep it "ranch white," blend the ingredients without the herbs. Chop them finely and stir them in.

Make Ahead: The dressing can be refrigerated for up to 1 week. It will thicken in cold storage; use a little water to thin it out as needed.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes 2 cups

Ingredients
  • 1 large egg, at room temperature (see headnote)
  • 1 cup olive oil, preferably light (light in flavor)
  • 1/2 cup full-fat coconut milk, well shaken
  • 1/2 cup packed, chopped fresh cilantro, parsley and/or other herbs
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon granulated garlic (garlic powder)
  • 1/2 teaspoon freshly ground black pepper

Directions

Combine the egg, oil, coconut milk, herbs (see headnote), vinegar, lemon juice, salt, onion powder, garlic powder and black pepper in the jar. Use an immersion (stick) blender to blend for 1 minute, until well incorporated. The yield is 2 cups.

Use right away, or seal and refrigerate for up to 1 week.

Rate it

Recipe Source

Adapted from "The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed With the Whole30 and Beyond," by Melissa Hartwig (Houghton Mifflin Harcourt, 2016).

Tested by Bonnie S. Benwick.

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