Butter Bob’s Mayo and Ranch Dressing

How to make your own healthy Mayonnaise and Ranch Dressing, with healthy oil, fresh herbs and no sugar added.

Hello everyone, it’s Butter Bob and we got a new video tonight, how to make homemade Mayonnaise and when we get our mayonnaise done, how to make homemade Ranch Dressing.

Note of Gratitude: This video would not have been made without the help of my Daughter-in-Law, Julie. This is her creation. Over a year ago, she helped me put together an article about making Mayo and Ranch, and it’s been a constantly successful post on this website. To view the original post, click Julie’s Healthy Oil, High Fat Mayo and Ranch Dressing.

And the reason you ought to think about doing this, is because there’s two things, two items that are in the human diet now, that have never been in the human diet before. Maybe, two, three generations back, these two items were never in the human diet.

One is vegetable seed oils, like Canola, Soybean Oil, Corn Oil, all these oils made in the industrial process are in everything you eat. Everything. Next time you’re at the store, just look around, hold the can up, look at it, you’re going to see that these things are in everything that you eat.
Also sugar has been added to almost everything that you eat.

These things, a lot of people believe, these things are responsible for insulin resistance, they’re responsible for hyperinsulinemia, or chronically high insulin. This is the thing that’s causing people to get sick, fat, fatty liver, heart disease, diabetes, type 2. All these things are caused by this industrial food we’re eating now, and in too high of a quantity.
And this is pretty easy guys, I think you’re going to like it.

But, I want to show you something for you’re next trip to the store, before we get started with the mayonnaise.

And, I’m not picking on these companies. You know, guys, when we buy things, we are voting with our dollars. And, if we want these companies to change what they have, we have to start buying something different, or not buying what they’re making now, so they make what we want them to make.

So, this is just a little Hidden Valley Ranch, first ingredient, vegetable oil, made with soybean oil, or canola oil. And the fourth ingredient is sugar.

This is a Ken’s Steakhouse, first ingredient, soybean oil, second, third ingredient, sugar.

Here’s just Mayonnaise, Kraft mayonnaise, first ingredient, soybean oil, soybean oil.

I don’t know about you, but, I’ve never taken a soybean and squeezed the oil out of it.

This stuff is bad for you.

People have never ate this stuff. This stuff didn’t even exist, until recently, and yet, it’s in every product we have.

The second thing is, you go to the store, a lot of people go to the store, they buy these oils, this is Corn Oil, I don’t know about you, but I’ve never taken an ear of corn and squeezed the oil out of it. And yet, it’s in everything we eat.

Canola Oil, actually, they changed the name, it used to be rapeseed oil, they make it out of.

That wasn’t a very good name, so they came up with this better name, called Canola Oil. It’s in everything that you get.

And, soybean oil, this is Crisco, this is soybean oil.

And, you don’t buy soybean oil in liquids, like this, but believe me, it’s in everything that you buy as we just saw.

And the next trip that you take, get your a real good glasses on and go down the isle way and in the fine print, and in all capital letters that makes it harder to read, is these oils in everything that you buy.

And you don’t want it.

And by the way, while I was at the store buying these things for demonstration, I found something really cool. And this was at the Food Lion, here in my hometown.

This Smithfield Lard. It doesn’t have any preservatives in it. It doesn’t have any hydrogenation.

I’m so thrilled to find this!

You know, a lot of people get mad at me for telling people to get the other thing.

But this was 5 bucks for LARD that has none of the bad stuff in it. Right there at the store.

And you know guys, as we buy things that we want, or don’t buy things that we don’t want, these people that are trying to make money, they’re going to do what we want. They’re going to give us what we want. They’re going to give us the stuff that makes us healthy.

How To Make Mayonnaise


Alright guys, let’s get on with the mayonnaise making, now that I’ve droned on about oils and sugars and industrial processed stuff at the store.

  • 1 Cup Olive Oil – do not use extra virgin
  • 1 egg yolk
  • 1 tablespoon Lemon juice
  • 1 tablespoon Water
  • 1 teaspoon Dijon Mustard
  • 1 pinch of salt

All you need to make the mayonnaise is some olive oil. You want to get the cheap olive oil, the olive oil that’s not extra virgin, so it doesn’t have the real powerful olive taste to it.

You need some Dijon Mustard. I try to make sure that I get mustard that doesn’t have sugar, or other things in it. Most mustard’s are really good. You, you’re going to need about a teaspoon of Dijon, by the way.

You need a cup of olive oil, which I already have measured out here, in a cup.

You need a lemon. We’re going to squeeze the juice out of the lemon.

And you need a pinch of salt.

And you need an egg yolk.

And one tablespoon of water.

Which I already have, right here, already measured out, just to speed things along.

Alright, to get started, we’re just gonna, gonna get our egg yolk out.

This is a mine field for me, so we’ll see, if I can a, do it successfully.

Just crack the egg, carefully take the shell off, and you going to kind of let the white of the egg run out.

For all you cooks out there, that are laughing about this, believe me, there’s those of us that are not that good at stuff like this, and I’m one of them.

This may be the trickiest part of this whole thing.

Alright, we’re just going to get the

We’re going to try not to break the yolk.

Okay, I got it. I’m going to put it in the bowl there.


We need a teaspoon of Dijon Mustard. I already have it, a measured out. Just going to put it in there, the bowl.

I need a pinch of salt.

Throw it down in the bowl.

I’m going to add my tablespoon of water.

And I’m going to squeeze my lemon and get the lemon juice. I need a tablespoon of lemon juice. Fresh squeezed.

Get my little squeezer.

My daughter-in-law, has this handy-dandy lemon squeezer, here.

Put the lemon in there and squeeze the juice out. We need a tablespoon of that juice.

Boy, you can smell the juice, too, it smells good.

I just got squirted with it.


We’ll get a tablespoon of lemon juice and put it right into our mix here.

We’ll put this mixture into our olive oil, now. Just going to pour it down into the oil.

Then we’re going to take this little Hamilton-Beach cheap stick blender, I bought at Wal-Mart about a year ago. They’re about twenty bucks. And we’re just going to go up and down with this thing and try to thicken this thing up. Thicken this up, this is going to turn into mayonnaise.

As you can see, it’s real thick, just like mayonnaise, we got it.

Alright guys, we got the mayonnaise done, and we’re going to move on to the making of the Ranch Dressing.

It should thicken up like this here.

If you break your yolk, or if you don’t add the stuff after the oil, I mean, add (the mixture) to the oil.

Don’t add oil to the mixture. That tends to have problems with getting it thickened up. So you don’t want to do that.

Get it good and thick, we’re going to use this mayonnaise to make our Ranch Dressing.

And be back in just a second with the Ranch Dressing.

How to Make Ranch Dressing



Alright guys, in the last part of our video, we made the Mayonnaise, there it is in the cup. We got about a cup full.

  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/4 cup Heavy Whipping Cream
  • 1/2 teaspoon White Vinegar
  • 1/2 teaspoon of Black Pepper
  • 1/4 teaspoon of Paprika
  • 1 clove of Garlic, chopped fine and mashed (pressed) with side of knife
  • 1/4 cup of fresh, finely chopped Parsley
  • 2 tablespoons fresh, finely chopped Dill
  • 1 tablespoons fresh, finely chopped Chives

And now we’re going to make the Ranch Dressing, and it’s really pretty easy.

But to speed the video along a little bit, we’ve already measured everything out.



Alright guys, in order to make this Ranch Dressing, all you need is the mayonnaise we just made.

You need about a cup of that.

You need some Paprika. You need a ¼ of a teaspoon of that.

You need a ½ teaspoon of black pepper. We’ve got it right there.

Already measured out.

You need ½ teaspoon of white vinegar. White Vinegar

You need ¼ of a cup of heavy whipping cream.

And you need ½ a cup of sour cream.

Chopping the Herbs


Then you need to get some Parsley. Chop up about a ¼ of a cup of Parsley.

A, Two tablespoons of fresh Dill.

One tablespoon of fresh Chives.

And a clove of Garlic, you can do fresh Garlic.

Chop it up real fine. Mash it with the the knife. Mash it up, with the knife.

Put a little pinch of salt in it.

Or you can use a fine grater, fine garlic grater to grate it up.

So, we’ve already got those things measured out.

And basically, we’re just going to throw it all together and mix it up.

Alright, all we’re going to do now is, mix it up in this big bowl.

I’ll move this stuff out of the way.

We’re going to take our mayonnaise, the recipe I showed you for. The recipe I showed you for mayonnaise is about a cup, and that’s what we’re going to put into this bowl.

About a cup of mayonnaise.

This is our homemade, olive oil mayonnaise, that we made.

Put it right down in the bowl.

We’re going to put our heavy whipping cream down in there.

That’s a fourth of a cup.

We’re going to put our sour cream down in there, about a half a cup.

Our vinegar, our paprika, and pepper and mix it up a little bit.

Then we’re going to put our herbs down in there. Mix it up.

Actually got all kinds of extra, extra things to mix it up with. Put that over there in the sink.

Alright, we’re just going to scrape this stuff off into the, into the mix.

There’s our Dill, our fresh Dill.

There’s our fresh Parsley,

Now you can season this anyway you want to, this is a really good recipe by the way, there’s our Garlic, and our Chives.

You can have other things that you like in your Ranch Dressing, or if you don’t like something in here, it’s easy to change it.

I’m going to put that over there in the sink, too.

I’m just going to mix it up, in the bowl.

It’s nice and thick.

You can see, nice and thick.

Nice, thick Ranch Dressing.

I’ve got some on my spoon I need to get off there.

On my spatula.

Some of the Paprika got on there.

Boy, guys, this smells so good!!

I’m going to try, put a little cucumber in mine next time, I like the smell of cucumber in them.

For now, we’re just going to keep with this recipe.

Alright, we got that out of the way.

Boy, if you guys weren’t watching, I’d stick my finger right in the bowl and taste it, but I’m going to get a spoon and try it out.

Mmmmm, nice and thick. Look here. Look how thick.

Guys, it’s good!!

It’s real good.

And all you got to do now, with this, is, put it in a little Mason jar.

Let’s see, I had one here a few minutes ago.

Put it in a little Mason Jar, put a lid on it, put it in the refrigerator.

It’ll keep for as long as, say your heavy whipping cream or your sour cream would keep.

These things will keep real good. You’ve avoided all the bad oils. There’s no sugar. You can see it’s nice and thick. I like to put some on my hamburger patty. I love it on a salad. I mean, I love Ranch Dressing.

So, there you go, there’s your Ranch Dressing and Mayonnaise from scratch recipe.

And, guys, if you like these videos, if my channel has helped you in some way, or someone you love, please, hit that SUBSCRIBE button. And hit the LIKE button.

Thank you for watching. Good Bye.

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  • Hélène says:

    When your mayo doesnt “take” (you cant get it to emulsify and thicken) make ranch dressing. Just pretend it made mayo and go from there, adding the stuff to make it ranch dressing. Its delicious . I have found even trying to mame 1/2c more mayo at a time, does not work. Just make a double batch.
    But sumtimes, even doing it just like you always have, 1c extra lite oil, the stick blender, etc…it aint thickening. Just make you some ranch dressing! I dont even add the sour cream and heavy cream. Its still great for chicken salad, or for those not on keto, potato or mac salads. Dont add any regular mayo, just pour on the ranch you made. You can dip veggies in jt too, but its a liquid, so its drippy.
    I d like to, sumday, find out why homemade mayo sumtimes doesnt take. Till then, I make ranch dressing lol

  • Laurie says:

    You have to be careful of that light olive oil. It can be cut with cheaper oils.
    Gotta love mayo!

  • Ruthy says:

    I agree Laurie. My understanding is that the only to make sure olive oil is pure is to buy organic. If the taste is too strong (because I believe all organic olive oil is extra virgin) try using a 50/50 mix with avocado oil. I use this mayo to make caesar salad. I add lots of garlic, grated old white cheddar and fresh parmesan,
    more lemon juice, salt and pepper. And of course lots of fatty bacon.
    Oh and by the way Bob, I looooove you!
    Ruthy from Canada

  • Sadie says:

    Wait. Shouldn’t the egg yoke or egg be coddled first to avoid risk of Salmonella?…

    • Richard says:

      You can pasteurize the egg yolk first if it makes you feel better. All this requires is for you to put the whole egg(in the shell) in 160F water for 1 hour. It will not cook the egg, it will remain raw liquid. All you are doing is insuring no bacteria got into the egg. Once your mayo is made you refrigerate it to keep it bacteria free. Easy!

  • Ruthy says:

    Hi Sadie
    I have been making mayo with raw egg yolks a few times a week for many months.with no health problems. Yes there is a risk but I believe it to be far less than the risk of eating seed oil store bought mayo. Maybe this analogy will help.
    The most dangerous thing I do every day is drive my car, but I don’t hesitate to drive because the benefits outweigh the risks. I make mayp because it helps us to eat LCHF and that is curing us of our HI (hyperinsulinemia) Millions are dying from HI so I don’t worry about a very slight risk of samonella

    I hope this helps and I wish you success with your healing.

    Ruthy from Canada

  • Helena V Kraus says:

    I have also tried to make this mayonnaise and failed and it’s so painful to waste a whole cup of oil. I however didn’t have the same mixer I used a handheld mixer like the one on whips his heavy cream in I have also tried 2 different blenders. Wish I knew how to make it work.

    • Cyd says:

      If you don’t have a stick blender, you need to use an actual blender.

      You can also substitute lime for the lemon. I love lime mayo and now I can make my own!! Yeah!!

    • Diane says:

      It failed for me too but thank goodness I watch Food Network regularly and tried it the way I’ve seen it on there. I used a food processor and added all ingredients except for the olive oil. I hit purée on the processor and opened the part that allows you to add as it’s blending and slowly drizzled the olive oil until all of it was used and it turned out perfectly. I hope this helps.

      • Chana says:

        You can stick the oil in a baggie make a small hole in the bag and hang it over the opening
        This way it drips slowly, and you can do other things.

        I still like the stick blender method the best. I make it in the same container I store it in. This way no mess.

  • Shanda says:

    I did use the emulsion blender, but I had about two not set up. I looked it up and found that the egg HAS to be room temperature. So I put it in a little warm water, and it set up. It’s the easiest recipe for mayo yet (and the only one I’ve been successful at), and it tastes amazing! And I wouldn’t buy anything but Hellmans.

  • Dan says:

    Just made my first batch, Bob. Might be the best Ranch I’ve ever had.

    Thank you for the recipe!

  • Sandra says:

    Failed! I followed right along with you Bob and it won’t thicken up. So disappointing. Now what?

  • Tim says:

    We had to get the to room temp before making or it won’t thicken. Great stuff!

  • Karen Brandt says:

    Do you have a recipe for Blue Cheese Dressing?

  • Marlene Devall says:

    I am totally amazed…ty

    • Dave says:

      I really loved mine, too. Very good recipe!!! And, that was awfully nice of Bob to share that with us. I’m gonna make this again and again and again …. lol. Thanks, Bob!!! Love your videos!!! You’ve been helping ME out quite a lot. And, most of us really DO appreciate you making all these videos and your wanting to help others. Don’t listen to the haters! We love ya!!! Most of us, anyways!

  • Andi says:

    I just wasted a cup of oil, an egg yolk, and mustard and lemon juice and I’ve got nothing but a bunch of dirty dishes to show for it! I did it exactly like the video. I added the ingredients to the oil. I almost burnt out the motor on my hand blender and then even tried the regular blender. Nothing! I’m so pissed!

    • Dave says:

      Wah, wah, wah, so you’re “pissed”?!!? So what!!! Don’t blame him for that!!! You sound like a little child having a temper tantrum. Grow up!!! It’s NOT like *he* told you the wrong way to make the recipe. There were others (many others) who followed the recipe exactly as Bob had said, and theirs turned out really, really good, they said. So, yeah, don’t go blaming him for YOUR problems. Yes, you managed to waste a whole (1) egg yolk, a whole (1) cup of oil, and some mustard, and lemon juice. That doesn’t really cost all that much, ya know?!!? Very cheap cost!!! And, should’ve only had TWO (at the very most) dishes that were dirtied by this whole operation. So, why are YOU going off the deep end about YOUR not being able to follow directions exactly as they were given out. I tried this recipe (and did it just like HE said), and mine turned out just fine, too. Actually, it was EXTREMELY good. The best I’ve ever had. So, yeah, go cry yourself a river somewhere else. You’re crying over nothing, though. AND, you look like a grown assed woman, now. So, why are you acting all childish by throwing yourself a little temper tantrum?!!? It was extremely nice of Bob to give us his recipe. And, all HE is trying to do is help others so that THEY can do what HE is doing (and get healthy, too). And, here you are, saying you’re “pissed” at him (and at the fact YOU couldn’t follow a simple recipe as it was said to be followed). SMH

      • Lex says:

        …ummm….she wasn’t blaming Bob and she didn’t say she was pissed at HIM. From where I’m sitting, YOU seem to be the one throwing the tantrum. Sorry.

  • Fran says:

    How about a tarter sauce recipe?? Could sure use one

  • Belinda says:

    First of all, your recipes are great and I love your down-to-earth presentation style. I have found one task that could be done by your editor. Write your recipes in a nice format with numbers or bullets, etc. and then add a print button by each recipe so that we can print out an easy to follow recipe. Thanks!

  • Veronica Nunez says:

    The first time I made it, came out perfect, tried twice since then and won’t thicken. What went wrong?

    • Veronica says:

      Ok. Well I found a solution online. I followed the Butter Bob’s recipe but the mayo wouldn’t firm up. Instead of throwing it out, I put it in the refrigerator and the next day I saw a mayo recipe online so I decided to try to “repair” my mayo using that recipe. I broke a whole egg in a pyrex measuring cup. I then added my broken mayo mixture from the previous day. I mixed with the immersion blender, and it immediately begin to firm up. Lo and behold, my mayo was fixed and I didn’t have to throw it away. I was happy because I used avocado oil to make my mayo and that ain’t cheap!

  • Melissia says:

    For the ranch dressing can you use dried herbs?

  • C says:

    Gotta try! Hearing a lot about baconnaise, mayonnaise made with bacon grease instead of olive oil and i will try that with your recipe, too. I’m thinking bacon-ranch dressing, made with the baconnaise should be super yummy, too. Thank u butter bob for inspiring me to try mayo making!

  • Joe Costello says:

    Thanks Bob, I love all your Videos!

  • dawn says:

    room temp egg is the trick! it thickens up if the egg is at room temp

  • Karalee says:

    Everyone loves a good ranch dressing. I’ve seen some mayo made from lard and some from coconut fat. “Chosen” brand sells avocado oil that is not pressed from the seed, but pressed from the fruit, so they say.

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