Keto Ranch Dressing

5 from 26 ratings

This super easy keto salad dressing is everything you love about classic ranch- creamy, tangy, & goes-with-everything! My homemade keto ranch dressing has all the flavor without all the carbs! Made with dried herbs + spices, and ready in 5 minutes. Great for dips, salads, casseroles, and more.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Servings: cups

Calories: 127

Author: Natalie

Equipment

Ingredients

1 cup avocado oil
1 egg
juice from 1 lemon about 2 tablespoons
2 teaspoons dijon mustard
1 tablespoon dried parsley
1 tablespoon dried chives
1 teaspoon dried dill
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 milk or dairy free milk

US - Metric

Instructions

In a wide mouth pint size mason jar, add in the avocado oil, egg, lemon juice, dijon mustard and all the dried spices.
1 cup avocado oil, 1 egg, juice from 1 lemon, 2 teaspoons dijon mustard, 1 tablespoon dried parsley, 1 tablespoon dried chives, 1 teaspoon dried dill, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Add in your immersion blender, pressing it all the way to the bottom and trapping the egg yolk underneath it.
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. (You're essentially making a ranch mayonnaise).
Add 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.
1/4 milk or dairy free milk
Best if refrigerated for 1 hour before serving so the ranch has time to marinate all the herb flavors. But I've eaten this right away before and it's still good. Just gets better the longer it's refrigerated!
Will keep in an airtight container for 1 week.
As always, lots of tips, FAQs and substitution info in the Recipe Notes!

Video

Notes

Store Bought Mayo: If you don't have a mason jar and immersion blender, you can make this using store bought mayo. Substitute the avocado oil and egg with 1 cup store bought mayo. But honestly, it tastes so much better making it all fresh.

Fresh Herbs: You can also use fresh herbs if you have them on hand! Use the same measurements for fresh!

Milk: To keep this keto salad dressing dairy free, I like using unsweetened almond milk or original flavor nutpods. Coconut milk works, but I find it gives it the slightest coconut taste. If you're ok with dairy, you could use heavy cream or whole milk.

Eating Raw Egg: It’s totally safe, especially with quality eggs. They sell pasteurized (Pasteurized means they cook to the point of killing germs) eggs in stores, or you can pasteurize yourself by simmering at a low temp. But it makes it taste more “eggy”.

Nutrition