Mayo Saver Creamy Ranch Dressing

Unquestionably, the recipe that gets the most traffic on this site would be my Foolproof Paleo Mayo. Kind of ironic isn’t it, seeing as how it’s not even a recipe per se… Does that say anything about my cooking skills? Should I perhaps take a hint?

Seriously, if you’ve never made that mayonnaise, trust me, you have to give it a try. It’s the easiest, coolest mayonnaise recipe formula ever! In fact, it’s so easy to make, even a child could do it, blindfolded.

Creamy Ranch Dressing | thehealthyfoodie.com

Every now and then, though, someone will leave a comment on the post, telling me that the technique didn’t work for them. It always pains me to hear that and really wish I could come up with a quick fix, but I could never really figure out what would cause it to fail.

Try as I might, I’ve never once had this recipe let me down. Truth is, I don’t even measure my ingredients anymore. I just throw my egg in the jar, followed by a bit of Dijon, some lime juice or vinegar, one or two cloves of garlic, a dash of salt and pepper, whatever seasonings I want to add, pour about a cup of oil over all that, stick that blender right in, press the button and BOOM, instant mayo!

Other than using the wrong equipment or ratios of liquid to oil that would be way out of whack, I can’t possibly think of anything that would make this recipe not work.

HOWEVER! I recently failed at making Hollandaise sauce which I’d made in a very similar fashion, using a stick blender. Not wanting to throw it out, I decided to turn it into a dressing. That’s when it hit me. I had to come up with a recipe to prevent all those failed mayos from ending up in the trash.

Enter: Creamy Ranch Dressing!

Creamy Ranch Dressing | thehealthyfoodie.com

So, say you attempted to make mayonnaise but despite your best efforts, it simply refused to cooperate with you. You’re now stuck with a jar full of something that looks like thick, opaque, slightly flavored but not necessarily appealing oil.

Do not despair my friend, all is not lost. While you may not end up with the unctuous mayonnaise that you were dreaming about, at least, you’ll get to console yourself with a deliciously creamy Ranch Dressing that’s a million times better than anything you could ever get at the store. All you need to do is add a bunch of carefully selected aromatics to your failed mayo, stick that blender in that jar one more time, give it a good spin until everything is broken down and well combined and you’re all done!

Now you can try your hand at making mayo again…

Oh, and hey, you don’t need to have failed at making mayo to whip up a batch of Creamy Ranch Dressing you know. You can very well make it from scratch, too.

I’ve got you all covered!

Mayo Saver Creamy Ranch Dressing

Yield: Yields approximately 2 cups

NF based on approx 1 tbsp

Mayo Saver Creamy Ranch Dressing

INGREDIENTS

  • 1 cup extra light tasting olive oil
  • 2 tablespoons lemon juice
  • OR
  • 1 paleo mayo recipe gone wrong
  • ADD
  • 2 cloves garlic
  • 1/4 cup water
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sliced green olives
  • 1 tablespoon olive brine
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon celery seeds
  • 1 tablespoon dehydrated onions
  • 1 tablespoon dehydrated chives
  • 1/2 teaspoon crushed chili flakes
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon freshly cracked black pepper

INSTRUCTIONS

  1. Add all the ingredients to a tall and narrow glass jar that's barely wide enough to accomodate the head of your immersion blender. A 500ml (1 pint) wide mouth Mason type jar works wonders for this.
  2. Stick your immersion blender all the way down that jar, then press the power button and slowly lift the blender, move it around and up and down until your dressing is fully emulsified and turns a beautiful shade of creamy white.
  3. Drizzle liberally over your favorite salad.
http://thehealthyfoodie.com/mayo-saver-creamy-ranch-dressing/

Creamy Ranch Dressing | thehealthyfoodie.com

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Comments

  1. says

    Lol… I’ve never had my mayonnaise fail on me either but I would make it fail now, just so I can make this dressing…:)
    Great idea anyway; we’re doing our third whole30 at the moment (and a lot better than our second one I might a add) and I always like to come here for some fab recipe inspiration!!

    • says

      Ah, but no need to fail at making mayonnaise, Simone, just make the recipe from scratch without even trying to make mayo. I couldn’t even fail at making it if I wanted to and it looks like it’s the same for you…

      Congrats on taking the Whole30 challenge one more time. Glad to be an inspiration, and good luck to you. You can do this. Remember… it’s only food! :)

  2. Suzanne says

    I have never had the mayo recipe fail for me at home, but when I went to my mother’s house and tried to make it for her it did fail and it astounded me – I have made it at least 50 times without a single fail. We ended up throwing it out, I would have loved this recipe then!

    This looks great, I will definitely be making it soon. How long will it last in the fridge?

    • says

      LOL, that is too funny Suzanne! Did you ever figure out why it failed? What did you do differently that one time?

      And I would say you can keep this dressing for a fairly long time if no raw egg was added to it… if there’s raw egg in it, then my general rule is no longer than 2 weeks.

  3. says

    This sounds great! I often make creamy sauces/dips/dressing with a almond-cream base, love that this is nut free. Definitely taking mental note!

  4. Fay says

    Brilliant and delicious recipe. I’m dipping a carrot in it right now! And brilliant to link to it from your mayo recipe because I did have a fail : ( But that’s a worry for another day…chomp, chomp!

      • Fay says

        I found that my immersion blender creates a really strong suction bond to the bottom of the container. It really takes a lot of strength and finesse to get it off the bottom without having it fly up. Is that a ‘thing’ with immersion blenders or just my particular model?

  5. Dawn says

    Hey, Sonia! Had my first mayo fail today and found this awesome way to turn my frown upside down…so happy I tried your recipe! I had a large, very ripe avocado that I needed to use – stuck it in the mixture before using the blender and added about a tablespoon more fresh lemon juice and blended as instructed. Voila! Creamy avocado ranch salad dressing. My sister and our neighbor RAVED over this delish dressing! Now, I will never buy another jar of mayo OR another bottle of salad dressing again…all because of you. Thank you, thank you! :)

    • says

      Awww, thank you, thank you, thank YOU, Dawn! This makes me so happy. And I love the sound of that creamy avocado ranch dressing. Sounds like something I’d want to eat by the spoonful. Forget the salad, just give me the dressing! ;)

  6. Tiffany says

    Am I understanding this right? I can make the ranch dressing without the egg? I don’t like mayo so would rather not attempt to make that first

  7. AliT says

    I have found that the immersion blender trick can fail for three reasons 1) moving the blender up and down too fast and too soon breaks those lovely little emulsion globules you just made, so moving slowly and your 20 second rule is pretty crucial, 2) Blend it too long and you’re toast for the same reason…stop while you’re ahead and quit when it looks like mayo, and 3) Room temperature ingredients, including that egg. I don’t get the science behind that part, I just know that if I don’t do it, big fail.
    Just my experience….we make a lot of mayo in our house!

    • says

      Funny, I always use eggs that come straight out of the fridge and never had this recipe fail on me yet… and I make at least one batch per week. I’ve also blended it for a fairly long time and even re-blended it after it was completely emulsified because I wanted to add more goodies to it (like capers or salted herbs or garlic). Again, no failures. Maybe I’m just lucky! :)

      I totally agree with having to leave the stick blender at the bottom of the jar until the emulsion is really fully happening, though. That part I would never mess with! Plus, it’s just so much fun to watch…

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