It is dang near impossible trying to find a condiment in the grocery store that isn’t filled with refined polyunsaturated oils and if you do find one it costs an arm and a leg. So when you can’t find what you need, make it yourself. After a little trial and error, I finally found a recipe to rival the store-bought stuff:)
Ingredients
- 1 large egg (room temperature)
- 1 cup avocado oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice (fresh squeezed is best)
- 1/2 tsp salt (Celtic sea salt, pink Himalayan)
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (depending on preference)
- 1 tbsp fresh dill (1 tsp if using dried)
Equipment
- Immersion blender
- glass bowl or wide-mouthed container
Instructions
Combine all ingredients in a glass bowl or wide-mouthed mason jar ( my preferred method).
Use an immersion blender and mix the ingredients together starting at the bottom of the container and slowly lifting the blender up and down until all ingredients are combined.
Add water as desired for texture. Store in a glass container in the refrigerator for up to a month.
This ranch goes great with the sweet potato chicken nuggets.
Keto-Paleo Ranch
Ingredients
- 1 large egg room temperature
- 1 cup avocado oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice fresh squeezed is best
- 1/2 tsp salt sea salt preferably
- 1/4 tsp black pepper
- 1/2 tsp garlic powder depending on preference
- 1 tbsp fresh dill 1 tsp if using dried
Instructions
- Combine all ingredients in a glass bowl or wide-mouthed mason jar (my preferred method).
- Use an immersion blender and mix the ingredients together starting at the bottom of the container and slowly lifting the blender up and down until all ingredients are combined.
- Add water as desired for texture. Store in a glass container in the refrigerator for up to a month.
