HOMEMADE RANCH RECIPE
Serves 1
Directions
- 1For mayo, add all ingredients except oil to a large mason jar.
- 2Then pour oil in and blend until thick and creamy—takes about 10-15 seconds.
- 3Add buttermilk and sour cream on top of mayo, then add in remaining ingredients.
- 4Mix, shake, blend together.
- 5Serve and enjoy!
- 6For maximum flavor and thickness, throw it in the fridge for 24 hours.
Ingredients
- 1 whole egg
- 0.5 lemon, juiced
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 1 cup avocado oil
- 0.5 cup buttermilk or milk
- 1 cup sour cream, or plain Greek yogurt
- 1 whole lemon, juiced
- 1 tbsp fresh dill or dried
- 1 tbsp chives
- 1 tbsp parsley
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
Equipment
large mason jar
Tips
- For maximum flavor and thickness, throw it in the fridge for 24 hours.
- It will get twice as thick if you throw it in the fridge for 24 hours.
- You can cut the recipe in half to make a smaller amount.
- Stays fresh for at least 3 weeks as long as you’re using fresh ingredients.
- If you’re allergic to avocado oil, finding an organic first cold-pressed high-oleic sunflower oil is recommended.
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