Dump Ranch (Whole 30)

 From: 40 Aprons

Ingredients:

• 1 1/2 cups light-tasting olive oil, avocado oil, or fractionated “tasteless” coconut oil
• 2 eggs
• 1 tsp. mustard powder
• 2 cloves garlic, peeled and smashed
• Lots of fresh ground pepper
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. vinegar (white or apple cider, plus more to taste)
• 1/3 cup fresh parsley
• 2-3 Tbsp. fresh dill
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/4-3/4 cup almond milk
• 1 tsp. salt

Dump all ingredients but herbs and almond milk into immersion blender jar or another jar that isn’t much wider than the immersion blender head. Push immersion blender into the jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at the bottom becomes thick and opaque. Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil.

Once the mixture is entirely emulsified, remove blender and add herbs. Press immersion blender head down over herbs and blend, only enough to chop and incorporate herbs, moving around as needed. Add almond milk as desired to thin. Start with 1/4 cup and add more as you like, stirring with a spoon to incorporate.

This will keep for 7-10 days - if it lasts that long!

Verdict:

Thumbs up! Yaaaas, this is so good! I have been eating it with my roasted potatoes, my tomatoes, cucumbers, carrots, celery... it is delicious! It's seriously the perfect dressing, and if you're doing Whole 30 it counts as your plated fat! #victory