A couple of weeks ago I posted a recipe for Garlic Confit Mayonnaise…it tastes as luxurious as it sounds! Garlic Confit Mayonnaise consists of tender, slow-cooked garlic nuggets plus the olive oil they are cooked in. It’s perfect for dipping raw or steamed vegetables or you can use it in any recipe calling for mayonnaise (Garlic Confit Chicken Salad, anyone?).
As you may know, homemade mayonnaise is often the base of Paleo ranch dressings. Today, I’m going to share with you a gorgeous garlicky ranch dressing that may fool your friends into thinking there’s dairy in it, but there isn’t!
If you are looking for a dairy-free version of ranch dressing to replace your Hidden Valley Ranch, this is it. It’s super rich and garlicky, perfect for dipping and dressing salads. And honestly, it tastes better than HVR to me! I rarely have bottled ranch dressing, and when I do, I think it tastes weird now after making my own dressings for years.
Just don’t be bothered by the fact that it has a whole head of garlic in it.
Sort of like Chicken with 40 Cloves of Garlic, cooking garlic for a long time, especially in whole cloves, makes the garlic caramelized and mellow.
I hope you love this recipe! For reference, here is the link for the Garlic Confit Mayonnaise that you will use as the base in this recipe.
As a side note, something about this photo setup makes me think of the early 90’s. I think it’s the floral. Early 90’s clothes and furniture had some awesome floral. Like a pirate shirt with all the ruffles around the neck and wrists with a floral vest and a beret that had some fake flowers glued to the front. True story, this was an actual outfit I wore in the 3rd grade back in 1993. I miss the 90s’.
I also wish I had sprinkled some garnish on the dressing because it looks so beige and naked, but I promise it tastes awesome.
- 3/4 cup Garlic Confit Mayonnaise
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1/8 tsp salt
- 1/2 tsp dried or 1/2 tbsp fresh minced tarragon
- 1/2 tsp dried or 1/2 tbsp fresh minced parlsey
- Several grinds of black pepper
- 1. In a small bowl, add the mayonnaise and slowly blend in the vinegar and oil. Stir in remaining ingredients. For best results, chill until serving so the flavors can combine, about an hour.
- To keep the mayonnaise in the refrigerator longer, use dried herbs, because the fresh herbs will discolor. Keeps for about 4 days.
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