Mayo Ingredients (makes the base)1 whole egg (room temperature)
½ lemon, juiced
1 tsp Dijon mustard
½ tsp salt
1 cup avocado oil
(I substitute a smooth olive oil)
Ranch Ingredients
½ cup buttermilk or milk (adjust for desired thickness)
1 cup sour cream or plain Greek yogurt
1 whole lemon (vinegar works too), juiced
1 tbsp fresh dill (or 2 tsp dried)
1 tbsp chives
1 tbsp parsley
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
Directions
Make the mayo:
Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds).
Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients.
Mix, shake, or blend everything together until smooth.
Serve and enjoy!
Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients
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