Paleo recipe ideas

PANTRY BASIC: RANCH DRESSING

There are a few things I didn’t know I really loved until I gave them up, among them muffins, sandwiches, and ranch dressing. My mom, brother, and I came up with this Paleo ranch when we were making Buffalo chicken one night and lamenting the fact that blue cheese isn’t Paleo (important statement: ranch is great, but blue cheese was meant for Buffalo wings). Now I keep a batch of this dressing in my refrigerator to serve on salads or dip veggies into as a snack. MAKES 1½ CUPS

PREP TIME: 5 minutes

COOK TIME: None

1 cup (240 ml) Homemade Mayo (here)

½ cup coconut milk

½ tablespoon dried chives

1 teaspoon (5 ml) dried mustard

½ teaspoon celery seed

½ teaspoon dried dill

½ teaspoon garlic powder

½ teaspoon onion powder

Pinch salt

Pinch freshly ground black pepper

1. In a mason jar or other container with a tightly fitting lid, shake or mix well to combine the Homemade Mayo, coconut milk, chives, mustard, celery seed, dill, garlic powder, onion powder, salt, and pepper.
2. Store refrigerated until the expiration date of the eggs you used to make the mayo—make a note on the container if it helps you remember.

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Creamy, tangy ranch dressing made entirely from pantry staples — no buttermilk, no mystery powder, no dairy. It starts with homemade mayo and coconut milk, then gets a hit of dried chives, dill, and celery seed for that classic ranch flavor. Shake it up in a jar and it keeps for a week of salads, veggie sticks, and dunking.

Pro Tips

• Use full-fat coconut milk and shake the can first — the cream gives the dressing body, and watery milk makes it thin.
• Let the jar sit in the fridge overnight before judging the seasoning; the dried herbs bloom and mellow as they hydrate.
• Fresh herbs can replace the dried ones — triple the amount, since dried herbs are more concentrated.
• If the dressing thickens too much straight from the fridge, whisk in a teaspoon of water or lemon juice to loosen it.

Frequently Asked Questions

How long does homemade ranch dressing keep?

Stored in a sealed jar in the fridge, it's good for about 5 to 7 days. Because it's built on homemade mayo without preservatives, don't keep it longer than that.

Is this ranch dressing Paleo?

Yes. It uses homemade mayo and coconut milk instead of buttermilk and sour cream, so it's fully dairy-free and still tastes like the real thing.

Can I use light coconut milk instead?

You can, but the dressing will be noticeably thinner. Full-fat coconut milk is what gives it that creamy, spoon-coating texture.

What can I serve this ranch with besides salad?

It's a great dip for carrot sticks, cucumber, and bell pepper strips, and it also works as a sauce for lettuce-wrapped burgers or grilled chicken.

Recipe Card

Stav Kogan

PANTRY BASIC: RANCH DRESSING

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup Homemade Mayo (here)
• ½ cup coconut milk
• ½ tbsp dried chives
• 1 tsp dried mustard
• ½ tsp celery seed
• ½ tsp dried dill
• ½ tsp garlic powder
• ½ tsp onion powder
• Store refrigerated until the expiration date of the eggs you used to make the mayo—make a note on the container if it helps you remember.

Method

 

1. In a mason jar or other container with a tightly fitting lid, shake or mix well to combine the Homemade Mayo, coconut milk, chives, mustard, celery seed, dill, garlic powder, onion powder, salt, and pepper.

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