5-Ingredient Paleo Ranch Dressing [VIDEO]

By: Cassy Joy
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This Paleo Ranch Dressing is dairy free, contains no junky oils, and comes together in minutes with only 5 ingredients!

a green glass plates sits on a wooden table with celery and carrot sticks and a dollop of ranchos it with more celery and carrot sticks and ranch in jars blurred in the background

Every person has their condiment of choice. Some people like to drown each bite of their eggs and steak in ketchup. Others, like my sweet boyfriend Austin, like to slather everything from our morning frittatas to his evening pizza in Tabasco. There's the mustard people, the Sriracha people, the mayo people, and the apple cider vinegar people. While I enjoy all those fabulous sauces from time to time, there's one condiment that is MINE. I am a banner-waving, button-wearing, proud ranch dressing enthusiast.

Store-bought ranch dressing is full of vegetable oil (we know to avoid because of rancidity and an unbalanced Omega-6/Omega-3 profile), sugar, and nonfat buttermilk. While grabbing a bottle of the famous vegetable dippable is easy and appealing, I'm here to tell you that you CAN make it from home and that it's easy. as. pie.

Easier than pie, actually. Pie is not always very easy – especially if you're a nervous baker like me.

a glass bottle filled with white ranch dressing sits on a wooden table with plates and jars of celery and carrot sticks blurred in the background

Because I know we don't all have hours to spend in the kitchen, I have worked to find a Paleo ranch dressing recipe that is as simple as possible, healthful, and still hits the spot. I worked my recipe down to just 5 ingredients and about 10 minutes. That's it!

My recipe starts with a basic Paleo-friendly mayo and then after a few additional ingredients, transforms into luscious Paleo ranch dressing.

Crack one large (ideally, room temperature) egg into a food processor or blender. Add about 2 Tbl of (again, ideally room temperature) lemon juice. I usually just ballpark the 2 Tbl with one large lemon. Then add 1/2 tsp of kosher or sea salt. Blend the egg, lemon juice, and salt together until they're well combined.

5 Ingredient Paleo Ranch Dressing | Fed and Fit-6

While store-bought mayo is usually made with canola or vegetable oil, we're going to make ours with olive oil. I strongly recommend you hunt down some of this “light tasting” olive oil. The normal extra virgin olive oil will give your sauce a strong olive taste.

Side-note: beware of the store-bought mayo that says “made with olive oil.” While there might be a splash of olive oil somewhere in the jar, they're still made with canola. Sneaky marketing!

5 Ingredient Paleo Ranch Dressing | Fed and Fit-7

Because I'm a messy cook, I like to use fun kitchen tools like funnels to help keep my workspace less tragic. Measure out 1.5 cups of the light-tasting olive oil, turn your food processor or blender ON, and then SLOWLY drizzle in the oil. We want to add it as slowly as possible so that we can create thick immersion. This should take about 2 minutes.

5 Ingredient Paleo Ranch Dressing | Fed and Fit-10

After you've added all your oil, turn the food processor off and check out your hard work! Perfect consistency.

5 Ingredient Paleo Ranch Dressing | Fed and Fit-12

Spoon your mayo into separate bowl. Add 1 Tbl of dried dill. And then 2 more Tbl of fresh lemon juice (or just another large lemon).

5 Ingredient Paleo Ranch Dressing | Fed and Fit-16

That's it! If you want to get fancier, you can add a few Tbl of freshly chopped parsley, a clove of garlic, and some fresh chives. I think it tastes marvelous as is, though. Give it a good stir and you are finished!

5 Ingredient Paleo Ranch Dressing | Fed and Fit-17

a green glass plates sits on a wooden table with celery and carrot sticks and a dollop of ranch on it and one carrot stick dipped in ranch propped on the plate

When I've got a batch of this goodness in my fridge, I'll dip almost anything in it. That being said, it does go really well with crunchy vegetables, chicken fingers, and Paleo-friendly pizza.

Print

5-Ingredient Paleo Ranch Dressing

slices of green celery and orange carrots on a green glass plate with a dollop of paleo ranch
  • Author: Cassy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
Scale

Ingredients

  • 1 egg, room temperature
  • 4 Tbl lemon juice
  • 1/2 tsp kosher salt
  • 1 1/2 cups “light-tasting” olive oil
  • 1 Tbl dried dill

Instructions

  1. Blend egg, 2 Tbl of the lemon juice, and salt in your food processor or blender.
  2. With the blender ON, drizzle in the olive oil as slowly as possible.
  3. Pour into separate bowl and stir in the rest of the lemon juice and dill.
  4. Enjoy! This will keep covered in the refrigerator for about one week.
Comments

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  1. I am so excited to try this 🙂 Thank you!

    my condiment of choice would be bbq sauce or mustard. I want to make a recipe for a good bbq sauce to share on my blog 🙂

    1. Cassy says:

      Oooo, yes please!! I’m happy to taste test for you 🙂

  2. Alexis says:

    Was looking for a good paleo ranch dressing and found your blog via Michelle Tam! And then you made me homesick with the HEB bottle!! No HEBs here in Tennessee (and boy do we need ’em!).

    Hubby loves this recipe – thank you!!

    1. Cassy says:

      That’s so awesome!! Which link of her’s led to me? (just curious) 🙂

      Also, I’m so sorry about the HEB teaser! I usually try to post photos of brands that can be found everywhere, but this puppy was all I had at the time. It’s a great grocery store!

  3. Ellie Long says:

    Followed the recipe, end result in the processor was a perfect consistency, it was beautiful with the dill added in…and then I tasted it :/ I bought a store brand light tasting olive oil and maybe that’s the problem, but yuck. I was so disappointed too, I found your recipe through stupideasypaleo’s buffalo chicken recipe and wanted to pair them. Is there a specific brand of light tasting oil that I should use in the future?

    1. Cassy says:

      I’m sorry about the bad taste! The right olive oil makes all the difference. I’ve used Bertolli Extra Light Tasting Olive Oil before and it worked well. Hope that helps!

  4. Tilly Greer says:

    I added more dill, some garlic powder, some onion powder, and fresh cracked pepper and it was very good. It had more of a mayo flavor than I usually like in ranch but still worth making.

    1. Cassy says:

      Glad you liked it, Tilly!

  5. Lindy says:

    Maybe this is a stupid question, but why are we not concerned about eating an uncooked egg?

    1. Cassy says:

      Not a stupid question at all, Lindy! See my answer to Chris. Hope that helps!

  6. Chris says:

    Hi Cassie, thanks for this great recipe. A question, what are the risks associated with eating a raw egg? (or am I missing something?)

    1. Cassy says:

      Hi Chris! Good question. There are some risks (percentages of which are all debatable) associated with consuming raw egg. I buy local, pasture-raised eggs which tend to have less risk of disease compared their mass-produced cousins. It’s still a personal choice. I enjoy eggs over-easy and use raw eggs in my homemade mousse {}. You can also learn more about the awesome healing powers of raw foods (eggs, meats, dairy, etc.) from my friend Melissa Henig over at https://rawpaleo.com/. I hope that helps!

  7. Kayla says:

    I just went to the store and didn’t realize it’s dried dill… I bought fresh. Is that ok??

    1. Cassy says:

      Totally okay!

  8. Jessica says:

    Because it’s not full of preservatives to keep it on the shelf or fridge for an eternity, how long do you estimate homemade condiments, such as this ranch dressing, last in the fridge before spoiling?

    1. Cassy says:

      Great question! I would give it about one week.

  9. kristina says:

    do you think you could use avocado oil instead?

    1. Cassy says:

      Absolutely! I haven’t tried it myself, so I can’t vouch for what flavors to expect …but the science should be the same.

  10. Julia Kurtz says:

    How is yours white? Mine looks the color of the oil & it looks like oil {I used an emulsion stick blender, which I read is the best way to make mayo/dressings?}

    1. Cassy says:

      Hm, good question Julia. While some people make mayo using an emulsion blender, I recommend using a food processor to get the same results as in my photos. That being said, I do have an emulsion mayo recipe on my to-do list for a video in the future 🙂

  11. Esther says:

    Thanks for the recipe! Instead of just dill, I used a tablespoon from this homemade ranch mix:
    2 Tbsp. dried parsley
    1 1/2 tsp. dried dill weed
    2 tsp. garlic powder
    2 tsp. onion powder
    2 tsp. dried onion flakes
    1 tsp. ground black pepper
    1 tsp. dried chives
    1 tsp. salt
    Turned out wonderful, but I’ll have to invest in some better olive oil as the flavor was more pronounced than I hoped.
    Thanks again!

    1. Cassy says:

      Good tip! Thanks, Esther. I hope the different olive oil gives you the mayo you want next time 🙂

  12. Esther says:

    Thank you for the recipe, I used it on my Whole 30 blog! https://mekwhole30.blogspot.com/

  13. Ana k says:

    I attempted your recipe 2x and followed it to the t and failed. It keeps coming coming in a liquid consistency 🙁 I even took 3+ minutes of pouring the evoo in the blender and I still got the same result :/ HELP!

    1. Cassy says:

      Oh no! The temperature and size of the eggs can make a big difference. To help create more structure for the dressing, we can add in additional egg yolk. Toss in an additional egg yolk with the whole egg, blend it (by itself) until it starts to get fluffy and thick. At that point, add the lemon juice and salt and then blend again. THEN, follow the instructions to slowly drizzle in the oil.

      I hope it works for you!

  14. John Taylor says:

    I’m new to the paleo lifestyle and I’ve never made the paleo mayo recipe until now. I figured I would take it a step forward and try your ranch dressing recipe and I have to say I was impressed. It taste very good, thanks! It was even better the next day.

    1. Cassy says:

      Awesome! Thanks, John!

  15. Joyce says:

    What is the shelf life if the mayo and ranch?

    1. Cassy says:

      I’d give it about 7 days.

  16. Sarah says:

    this was my first crack at both a paleo mayo/ranch and it turned out great! I also added onion powder, diced garlic, and black pepper! Thanks for the recipe!

  17. Bryan says:

    Have you tried this with Coconut oil?

  18. Kari says:

    Are we able to freeze this if we don’t use it all up in a week?

  19. Holly says:

    Mine NEVER ever got thick even after using all the tips, added an extra yolk. Just runny- 🙁

  20. Tracie says:

    Hi – question – my mayo is already made – how much mayo should I use in relation to the other ingrediants to make the ranch dressing?
    Thanks so much

  21. zutsalors says:

    this is an emulsion. Not an “immersion”.

  22. Emily says:

    Hey, I was on the hunt via Pinterest for a simple tasty ranch dressing, I have yet to try this recipe but plan on doing so. I was searching for a recipe that I could make with ingredients that I have on hand. I do not keek buttermilk or plain yogurt on hand in my household so this recipe looks stellar! My question in regards to this and other recipes is: why has no one bothered to use a bit of Creme of tartar in the recipe? I was wondering if it isn’t a healthy seasoning/flavor. I do not use creme of tartar in my cooking baking regularly so I do have some on hand. Would creme of tartar be too much, wrong consistency or texture? Please reply as I am curious, and if anyone else knows please let me know. Thanks for the assistance in my learning 🙂

  23. JWalter says:

    hi. I’m making this as I write but it doesn’t say how much mayo anywhere. I double checked your steps and the receipt part. One cup?

    1. Cassy says:

      1.5 cups! 🙂

  24. Kristina Beagle says:

    Silly question, but what size food processor are you using in the photo. I feel like my food processor would be too big for this, but then again I’ve thought that before and its been fine. I have a 7cup cuisinart pro classic.

  25. Austin says:

    Is this whole 30 approved?

  26. Ania says:

    This looks Yummy!! I can’t wait to try it. Also, thought you’d like to know that you are creating an “emulsion” not an “immersion” when you add the oil to the egg base.

  27. Alex says:

    Can I freeze this? I love the recipe but since I am the only one eating it, I definitely won’t finish it all in 7 days. If I can freeze it, how long should it last for in the freezer?

  28. Nicole says:

    Tried this for the firstime time this weekend and accidentally got extra virgin olive oil and it tasted like olives and some great seasoning… we might just use that for cooking but we remade it with the correct olive oil and added the fresh parsley and some ground cayenne and it tastes amazing!

  29. Laura says:

    How much mayo? It’s not in the printable recipe area….

  30. kirkor says:

    re: the raw egg thing, I’ve also had it explained that if you let the egg and lemon juice commingle and come to room temperature together, the citric acid “cooks” the egg in a similar fashion to the lime juice in shrimp ceviche.

  31. lacey says:

    This is a great ranch recipe, I’ve tried a few and I love how easy this one is. I used avocado oil and it was excellent !! Although it didn’t get as thick as I was hoping it was still awesome though. Thanks for sharing !!

    1. Kelly says:

      Thanks for trying it Lacey!!

  32. Adrienne says:

    Made this tonight. Delicious! I used it on a roast beef spinach salad. Would be delicious with a little horseradish. Gonna use it on salmon this week too!

    1. Kelly says:

      Love that idea Adrienne! So glad you liked it, thanks for trying it out!!

  33. Lauren says:

    Is consuming a raw egg in this recipe not a concern? Just curious. Thanks!

    1. Kelly says:

      Hi Lauren, good question! There are some risks (percentages of which are all debatable) associated with consuming raw egg. I buy local, pasture-raised eggs which tend to have less risk of disease compared their mass-produced cousins. It’s still a personal choice. It is also said that if you let the egg and lemon juice commingle and come to room temperature together, the citric acid “cooks” the egg in a similar fashion to the lime juice in shrimp ceviche. Hope that helps!

  34. ngyoung says:

    FYI. Most of the light olive oils are cut with cheap canola or vegetable oils as well. Even a lot of the big brand ones that are just regular EVOO still cut theirs down with veggy/canola oil. Almost all real olive oil is bottled in dark glass bottles to protect from oxidation. That isn’t 100% a sign that it is pure olive oil but helps narrow it down. Clear bottles, even if it happens to be pure will likely have a lot more oxidation from light just sitting on the store shelves.

    1. Kelly says:

      You are so right! We discussed this on a podcast episode and you can find it here: https://fedandfit.com/2015/03/30/ep-13-the-truth-about-olive-oil-with-tony-kasandrinos/

      I like to use avocado oil for making homemade mayo as it has a mild flavor, but is still produces a great result and is full of healthy fats as well!

  35. Michelle says:

    How many calories are in one tbsp of this dressing?

    1. Kelly says:

      Hi Michelle, I do not know how many calories are in one tablespoon of this dressing. You could enter all the ingredients into a website/app (like MyFitnessPal) to figure out the breakdown per serving though. Hope that helps.

  36. Danielle says:

    Can you freeze any of this at all? I will never go through all of this in one week? Thanks!

    1. Kelly says:

      Hi Danielle! We haven’t tried to freeze it, so we can’t speak if it would work or not. If you give it a go, we recommend defrosting it slowly – don’t try to heat it up as that will break the emulsion. If you try please report back and let us know how it goes!

  37. Danielle says:

    For anyone who is having issues with the taste of olive oil being super strong, add Apple cider vinegar. I found a lot of ranch recipes that used this vinegar and thought I might as well try it. I had used extra light tasting oil and it still tasted SO much like the oil. I kept adding apple cider vinegar little by little and BAM, oil taste gone! Now it also has a little bite like ranch does.

    1. Kelly says:

      Thanks for the tip Danielle! And thank you for trying it 🙂

  38. Whitney says:

    Hello. I am making this recipe for just myself and there is no way I can eat 2 cups of ranch dressing in a week. If I cut the recipe in half can I use just the egg white/egg yolk? If so, which would you recommend?

    1. Kelly says:

      Hi Whitney. We haven’t tried to cut the recipe in half, but if you were I would only use the egg yolk to make sure the emulsion happens. You could also try to make it as is and freeze some. If you give that a go, we recommend defrosting it slowly – don’t try to heat it up as that will break the emulsion. I find that the ranch will last as long as the expiration date on the eggs you use also!

  39. Definitely going to try this! It looks and sounds like a dream.

  40. Robin says:

    I’m more concerned with my aversion to the IDEA of eating raw eggs than anything in these recipes. Is there a way to make a paleo/whole 30 creamy dressing without using raw eggs?

    1. Cassy says:

      There is, it requires a few tricks (from what I understand) with flax seed. Primal Kitchen Foods is coming out with an egg-free mayo that is STELLAR! I got to sample it at Expo West. It’s excellent.

  41. Sam koontz says:

    How long dies it lady in refrigerator.

  42. Jennifer says:

    It did have a but of a mayo taste I added an avacado a garlic glove some onion powder an extra half a lemon n some cracked pepper! Still good n super easy thanks!!

  43. Jake says:

    Paleo ranch!?!?! Ranch is one of my favorite sauces (foods…). This is a super simple recipe that I am going to have to try tonight.

  44. Sherry says:

    What can I use in place of the egg? I am allergic to them?

    1. Cassy says:

      I don’t have a tested egg-less mayo recipe, but I recommend doing a google search! I’ve also tried (and enjoyed) Sir Kensington’s egg-less mayo.

  45. Faye Crowell says:

    This is so much better than the first homemade ranch I tried!

  46. Samantha says:

    Great dressing..love to watch the way you’re making..