The Best Paleo Ranch Dressing and Mayo

Making mayonnaise doesn’t have to turn into an endurance test of your whisking abilities, thanks to the help of common kitchen tools. Making mayonnaise by hand with only your arm, a bowl and a whisk can certainly impress a few and makes for less cleaning, but it can frankly be exhausting and very frustrating if the mayonnaise ends up breaking. Using either a blender, food processor or handheld immersion blender is the easiest way to whip up a perfect mayonnaise every time.

Fixing a broken mayonnaise:
A mayonnaise becomes broken if the oil is incorporated too fast with the mixture of eggs and becomes liquid and lumpy. Fortunately though, fixing a broken mayonnaise is not as complicated as it may seem. Simply take out a new bowl, add in an egg yolk and 1 tsp of fresh lemon juice and then slowly whisk or blend in your broken mayonnaise.

Serves: about 1 cup

INGREDIENTS

For the mayonnaise:

• 1 cup avocado oil, olive oil, or a mixture
• 1 egg yolk
• 1 Tbsp dijon mustard
• Juice of ½ a lemon
• ½ tsp salt

For the ranch dressing:

• 1 cup mayonnaise (see above or substitute your favorite recipe)
• ¼ cup coconut milk
• 1 tsp apple cider vinegar
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 Tbsp fresh dill or 1 tsp dried dill and/or some parsley, cilantro, rosemary
• salt and pepper, to taste.

INSTRUCTIONS

For the Mayonnaise:

Place the egg yolks, 1 tsp of the lemon juice, the mustard and the pinch of salt in a bowl or in the bowl of your food processor or blender.
Start whisking/blending everything together and then start slowly drizzling the oil in.

Continue pouring in the oil slowly, but steadily. An emulsion will eventually start to form and you’ll be able to pour in the oil more quickly.
Using a blender, immersion blender or food processor make it very easy, but if you decide to whisk it by hand you’ll have to whisk quite vigorously for the whole process to prevent the mayonnaise from separating.

Your mayonnaise should be quite thick when all the oil is incorporated and you can then add the remaining lemon juice and blend it in with the mayonnaise.

This mayonnaise will keep covered in the refrigerator up to 1 week. It's great for chicken or egg salad, on a sandwich, or in creamy salad dressings.

For the ranch dressing:

For every 1 cup of mayonnaise (the recipe above will yield the right amount), add 3 Tbsp coconut milk, cider vinegar, onion and garlic powders, and dill. Stir to mix well. Add additional coconut milk as needed to thin the mixture (it will naturally thicken somewhat in the refrigerator). Taste and add salt and pepper as desired.

Ranch dressing will keep 1 week covered in the refrigerator.

Here’s a simple chicken salad we prepared with this batch of mayonnaise. We simply used some leftover cooked chicken that we shredded by hand with some diced celery, diced onions, snipped chives as well as some paprika, salt and pepper:

Source: Adapted from One Lovely Life and Paleo Leap