Hey there, friends! Do you struggle as much as I do with finding a healthy salad dressing without all the junk in it? I find that extremely frustrating, so I’ve resorted to making my own! I’ve found several online recipes for homemade dressing & have just begun tweaking some to create my very own ranch dressing, which is super easy to make, dairy free, paleo, & keto friendly!
Often times, commercial dressings contain chemical additives & inflammatory vegetable oils, which are polyunsaturated fats, subject to more oxidation (since they are not as stable – too many double hydrogen bonds)… which in turn can become damaged, resulting in free-radicals in your body. Not a good thing. These vegetable oils are often inflammatory & far outweigh the natural ratio that we should have in our bodies of Omega 3’s to Omega 6’s (we get FAR too many Omega 6 fatty acids in our bodies from vegetable oils & grains already). You also may have heard a term called PUFA, which stands for polyunsaturated fatty acid, another name for the easily damaged oils I was just speaking about. Except for Omega 3 PUFAs, I’d tend to avoid the others that come from vegetable oils.
So if you’re looking for a better option & are into being able to customize your own dressing flavors, look no further. All you really need for equipment to make this is a wide mouth glass jar and an immersion blender. Super simple!
- 1 large egg
- 3 T lemon juice
- ½c MCT oil
- 1c Extra Light Tasting Olive Oil
- 1T dill weed, dried
- ¼ tsp sea salt
- dash black pepper
- dash red pepper, dried
- ¼tsp onion powder
- ¼tsp garlic powder
- In a wide mouth jar, place one egg & 2T of lemon juice.
- Add in both oils & place immersion blender at bottom of jar & slowly blend & work your way up, until you see the mayo start to form & thicken.
- Once the oils, egg, & lemon juice are blended, remove immersion blender & stir in the remaining T of lemon juice, dill, sea salt, pepper, red pepper, onion, & garlic powders. Stir well & adjust seasonings to taste.
- Store in the refrigerator in the tightly sealed jar for up to approx. 1 week.