Ingredients
2 large egg yolks
Juice of 1/2 a lemon
1 tsp. dijon mustard
1 c. light olive oil
3 cloves garlic, minced
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives
2 tsp. kosher salt
1 tsp. onion powder
3/4 tsp. freshly ground black pepper
Pinch cayenne
1/4 c. almond milk
Preparation
Step 1In a medium bowl, whisk together yolks, lemon juice, and mustard. While whisking add a few drops of oil at a time, then as it starts to thicken, add oil in a slow steady stream. Step 2Stir in garlic, parsley, dill, and chives. Season with salt, pepper, onion powder, and a pinch of cayenne, then add milk. If ranch is too thick, add milk a tablespoon at a time to thin.
When you add the oil to your egg mixture, start very slowly. Oil and eggs tend to separate easily so by adding the oil very slowly and whisking while you do it you’ll create an emulsion. Once the mixture starts to thicken you can add the oil more steadily, but still in a slow, steady stream. It helps to wrap a damp towel around the base of your bowl so that it will stay in place while you whisk!
Have you made this yet? Let us know how it went in the comments below!
