1. In a wide mouth pint size mason jar, combine the avocado oil, egg, lemon juice, dijon mustard, and all the dried spices. 2. Add in your immersion blender, pressing it all the way to the bottom and trapping the egg yolk underneath it. 3. Turn the immersion blender on high speed, leaving it at the bottom for a full 30 seconds. Then, slowly bring it up as the egg and oil emulsify. 4. Pour in 1/4 cup dairy-free milk (or more to thin to desired consistency). Stir it in with a spoon, or add the immersion blender back in to mix it. 5. Refrigerate for 1 hour before serving.
If you are thinking about this, go for it. It is so good. It had my kids asking for veggies by 8am because they wanted to dip them in this ranch. :) And yes, it is ready in only a matter of minutes! -Lori H
THE best. I’ve switched up and tried others this hands down my fave. Ive also added sriracha to this for a taco salad dressing. ***** -Kathy D
Omg why didn’t I make homemade ranch sooner! Where has this been all my life! Even better than restaurant ranch! Your recipe is delicious! Thank you!! -Ashlee M