Dump Ranch
January 7, 2026 • 0 comments
Avoid unwated oils, persertives and trips to the store with this easy Dump Ranch recipe.
Yesterday, I shared some research I did about seed oils and why we should avoid them when possible. You can check out the blog post here if you missed the email.
One place we have changed how we cook at home is by making homemade mayo and salad dressing. Once you try this and realize how fast and easy it is, I doubt you’ll go back to store-bought dressing full of seed oils and preservatives.
Dump Ranch is our favorite homemade dressing. We keep it in the fridge at all times for salads, dipping veggies, to go with burgers or roasted potatoes. It’s faster and easier to make than running to the store.
It's called "Dump Ranch" because you simply dump all the ingredients in a jar and blend.
- Prep Time:
- Cook Time:
- Servings: 20
Ingredients
- (2 eggs-room temperature (chicken or duck)) Pasture Raised Eggs-Large
- (1 Tablespoon) Lemon Juice
- (3 Tablespoons) Vinegar
- (2 teaspoons) Salt
- (2 teaspoons (or 1 tablespoon prepared mustard)) Dry Mustard
- (1 teaspoon) Black pepper
- (1 teaspoon) Onion Powder
- (3 cloves or 1 teaspoon powder) Garlic
- (2.5 cups) Avocado or light olive oil (extra virgin won't work)
- (Handful (or 2-3 tablespoons dry)) Fresh herbs-Parsley, dill, basil or any you like
- (1/4-3/4 cup) Milk (coconut, butter, whole, almond, oat, cashew)
Directions
Yesterday, I shared some research I did about seed oils and why we should avoid them when possible. You can check out the blog post here if you missed the email.
Equipment:
- Immersion blender (Stick Blender), if you don’t have one, GET ONE. I waited years to add one to my kitchen. You can make mayo and dressing in a regular blender or food processor, but you have to wash it and transfer the dressing into a container afterward. The time and dishes you save alone are worth it.
- Wide-Mouth Quart Jar-with the immersion blender, you make the dressing right in the jar. Ingredients: We make just shy of a quart at a time, and I find it keeps in the fridge for about 2 weeks, though it rarely lasts that long. If you want less than 1/2 the recipe
Steps:
- Put everything but the milk in the wide-mouth jar in the order it’s listed. I’ve seen recipes that suggest adding the herbs after you blend, but that’s an extra step I rarely take.
- Place your immersion blender at the bottom of the jar and start running it. The mixture will turn white as it emulsifies, and as it does, slowly bring the blender to the top of the jar.
- Once it’s all mixed, add milk (or vinegar) to the desired consistency.
- Dress or dip immediately, or cover and refrigerate for up to 2 weeks.This recipe is a great starting point.
You can really play with the flavors by changing up the herbs, spices, vinegars, or mustards. You get to control the flavors and ingredients.
Let me know if you try this recipe out!
Aila
