In a wide mouth pint size mason jar, add in the avocado oil, egg, lemon juice, dijon mustard and all the dried spices.
1 cup avocado oil, 1 egg, juice from 1 lemon, 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
Add in your immersion blender, pressing it all the way to the bottom and trapping the egg yolk underneath it.
Turn the immersion blender on high speed, leaving it at the bottom for a full 30 seconds. Then, 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.
1/4 milk or dairy free milk
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!