• Carly Zimmaro

Homemade Ranch


You know, I realized I've never put up a staple dressing so I was like to hell with that! Let's give em my best ranch! Ranch was that dressing I've been dipping foods into since I was in high school. Pizza...cheesy breadsticks...fries......pretzels........my thumb. It just went with everything and anything & it took over my life.

This ranch is super simple and quick to throw together and it lasts only seconds, it's just that good.

The major ingredient is mayo, obvi. But....I use Sir Kensingtons. I am a sucker for Hellmans but this ranch is made with SK and it's perfect. Sir Kensington's is a more wholesome mayo with just a lil sugar, where as Hellmans is filled with more crappier ingredients. To compare it, SK tastes like miracle whip just not as sweet. Miracle Whip...do you remember those days? sheesh. I say that because it was something I grew up with. My sweet Nana always slabbed that onto her noon sandwiches and it just hits a soft spot.

The next ingredient is, yep - you never guessed it, coconut milk. WHAT??? yes - but trust me.

And then the rest is history with the fresh herbs & seasonings. It's really that simple!

Now, let's get ready for the pour drippage.

& there you have it. One lil tip is to let this dressing sit overnight. I don't know what happens in there but it's magic. Ya gotta let it sit, if not overnight at least do a couple hours! Enjoy,my ranchy babes.

Homemade Ranch

yield: about 1 cup

prep time: 5 minutes

sit time: 4 hours but best to let sit overnight before serving

Ingredients:

  • 1/2 c mayo (substitute primal mayo for whole30) I used Sir Kensington's

  • 1/3 c unsweetened coconut milk - make sure to shake can

  • 1 Tbs fresh chopped chives

  • 1 Tbs fresh chopped parsley

  • 1 Tbs fresh chopped dill

  • 1 1/2 tsp onion powder

  • 1 tsp garlic powder

  • Fresh cracked Pink Himalayan salt to taste (I used about 1/4 tsp)

  • 1/8 tsp fresh cracked black pepper

  • 1-2 Tbs water

Directions:

  1. In a bowl add in your mayo, fresh chopped chives, parsley and dill, onion powder and garlic powder. Whisk until well combined.

  2. Grab your coconut milk and make sure to shake the can as it often separates. Add the coconut milk to your mayo mixture and whisk until well combined. The dressing will thicken once refrigerated.

  3. Add in your salt and pepper and taste to make sure you've added enough salt.

  4. Refrigerate the ranch for at least a couple hours or at best - overnight.

  5. When ready to serve mix the ranch and if you want the ranch thinner add about 1 Tbs of water...this is optional.

  6. ENJOY!!!!

why did the salad blush??

because it saw Ranch, dressing.