- 1 cup avocado oil
- 1 egg
- juice from 1 lemon (about 2 tablespoons)
- 2 teaspoons dijon mustard
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 of dairy free milk (almond milk, original nutpods, coconut milk, etc), or more to thin to desired consistency
- In a wide mouth pint size mason jar, add the avocado oil, egg, lemon juice, dijon mustard, dried parsley, dried chives, dried dill, kosher salt, garlic powder and onion powder.
- Add in your immersion blender, pressing it all the way to the bottom and trapping the egg yolk.
- Turn the immersion blender on high speed, and slowly bring it up as the egg and oil emulsify. (You’re essentially making a ranch mayonnaise).
- Add in 1/4 cup dairy free milk (or more to thin to desired consistency). Stir it in with a spoon, or add the immersion blender back in to mix it.
- Best if refrigerated for 1 hour before serving so the ranch has time to marinate all the herb flavors. But I’ve eaten this right away before and it’s still good. Just gets better the longer it’s refrigerated!
- Will keep in an airtight container for 1 week.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes!
Store Bought Mayo: If you don’t have a mason jar and immersion blender, you can make this using store bought mayo. Substitute the avocado oil and egg with 1 cup store bought mayo. But honestly, it tastes so much better making it all fresh.
Fresh Herbs: You can also use fresh herbs if you have them on hand! Use the same measurements for fresh!
Milk: To keep this dairy free and keto friendly, I like using unsweetened almond milk or original flavor nutpods. Coconut milk works, but I find it gives it the slightest coconut taste. If you’re ok with dairy, you could use heavy cream.
Eating Raw Egg: It’s totally safe, especially with quality eggs. They sell pasteurized (Pasteurized means they cook to the point of killing germs) eggs in stores, or you can pasteurize yourself by simmering at a low temp. But it makes it taste more “eggy”.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.