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 Homemade Mayo (here)
½ cup coconut milk
½ tablespoon dried chives
1 teaspoon 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
- 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.
- 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.
