Buffalo Ranch Dip - (Mayo and Ranch also) - Phase 3

This right here is the best of both worlds. Ranch. Buffalo. Together as one. 

Dip your chicken in it. Put it on burgers or tacos. Sweet potato fries love this stuff! Veggie Dip- enhance those celery sticks! Add it to a wrap or use as salad dressing. 

Start with my Buffalo Sauce- equal parts of olive oil and Frank's Original Hot Sauce. Heat in a pan while whisking to emulsify. 

Then mix equal amounts of this Ranch recipe with the Buffalo. Or, whatever ratio you like. 

Ranch Dressing

Phase 3

See my video on how to make this here: https://youtu.be/YggKiO2oLbw

1/2 cup Mayo (see below) or vegan mayo (recipe here)
1-2 garlic cloves, minced

2T dried parsley

1 tsp dried chives

½ tsp each salt and pepper

½ tsp garlic powder

½ tsp onion powder

Place everything in a jar with a lid, and shake to combine. Let this sit for an hour or so before using. If it is too thick, you can add plain almond milk to thin.

Basic Mayo

Phase 3

1 whole egg

1 1/2 teaspoons fresh lemon juice

1 teaspoon vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon salt plus more to taste

3/4 cup grape seed oil, divided

Combine egg, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 cup measure and whisking constantly, add 1/4 cup oil to egg mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.

Alternatively, you can use a blender on low and add the oil in the thinnest stream possible, very slowly to emulsify.