I’ve been hearing a lot about how easy homemade mayonnaise is to make for ages. But I kind of thought, “well, I don’t really like mayonnaise anyway” and also “I doubt it.” The idea of whisking and pouring, and hoping the mayonnaise didn’t “break” seemed pretty intimidating. Plus, a lot of the dairy-free recipes for homemade creamy dressings use coconut milk in them, and I just really thought that I didn’t want to Coconut All The Things. (Oy.)
Then I came across the method of using an immersion blender (this is the one I have), and a switch flipped. No slowly pouring, no furious whisking, and it’s almost impossible to mess up. Sounds like a plan! I used avocado oil for most of my testing since it’s very neutral and is one of the healthier oils around. You can also use olive oil, but know that the flavor will be noticeable (I like the flavor of olive oil, so that’s not a big problem for me). You can also go 50-50 for a change. Made with either of these oils, this recipe is Whole30- and Paleo-friendly, which can be a real life saver if you have dietary restrictions.
Let me say that I was exceptionally skeptical that this kitchen sorcery would work as easily as everyone said it would, and I was also certain that if it DID work, the ranch dressing would be ruined by the flavor of coconut milk. Please believe me when I tell you that everything will work out GREAT. No coconut flavor, and–hands down–this is THE BEST RANCH DRESSING I’VE EVER HAD. EVER. Sorry to cyber-shout, but it’s true.
I’m dreaming of all the variations in our future: pesto, cilantro-tomatillo, sun-dried tomato, garlic, chipotle… Yep. This is a good thing.Print
For the mayonnaise:
- 1 cup avocado oil, olive oil, or a mixture
- 1 egg yolk
- 1 Tbsp dijon mustard
- Juice of 1/2 a lemon
- 1/2 tsp salt
For the ranch dressing:
- 1 cup mayonnaise (see above or substitute your favorite recipe)
- 1/4 cup coconut milk
- 1 tsp apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 Tbsp fresh dill or 1 tsp dried dill
- salt and pepper, to taste.
For the Mayonnaise:
- Place all ingredients in a narrow container or jar. I use the mixing cup my immersion blender came with, but a half-pint jar works well, too.
- Place the head of the immersion blender at the bottom of the jar and turn the blender on. The bottom of the jar should quickly emulsify (you’ll see it turn white and thick). Slowly move the immersion blender upward toward the top of the jar as the mixture emulsifies.
- If any oil slips back down the jar, simply move the head of the blender down to mix it in, then continue lifting the blender upward toward the surface until all the oil is incorporated and the mixture is thick. This process takes only 1-2 minutes, at most.
- This mayonnaise will keep covered in the refrigerator up to 1 week. It’s great for chicken or egg salad, on a sandwich, or in creamy salad dressings.
For the ranch dressing:
- For every 1 cup of mayonnaise (the recipe above will yield the right amount), add 3 Tbsp coconut milk, cider vinegar, onion and garlic powders, and dill. Stir to mix well. Add additional coconut milk as needed to thin the mixture (it will naturally thicken somewhat in the refrigerator). Taste and add salt and pepper as desired.
- Ranch dressing will keep 1 week covered in the refrigerator.