Ingredients

1 egg

1 lemon

1 teaspoon Dijon mustard

1 cup olive oil

1 avocado

1 cup Italian flat-leaf parsley

1 tablespoon fresh chives

2 tablespoons scallion

2 tablespoons tarragon

1 teaspoon garlic

2 anchovy fillets

1/4 cup water

2 tablespoons apple cider vinegar

1/2 teaspoon kosher salt

Ground black pepper, to taste

Instructions

Step 1: To make the mayonnaise, crack the egg into a medium-sized bowl.

Step 2: Whisk the egg until the yolk becomes slightly thickened and light yellow in color.

Step 3: Add 1 teaspoon of fresh lemon juice and the Dijon mustard, then whisk vigorously until combined.

Step 4: Very gradually add a few drops of olive oil (about 1/4 cup) to the egg mixture, whisking continuously.

Step 5: Continue adding small drops of olive oil at a time, creating an emulsified and thickened sauce.

Step 6: Whisk until the mixture lightens in color and thickens noticeably.

Step 7: Once 1/4 cup of oil has been incorporated and the mixture has thickened, add another teaspoon of lemon juice and mix to combine.

Step 8: Gradually drizzle in another 1/4 cup of olive oil while whisking continuously.

Step 9: Add the last teaspoon of lemon juice and whisk to combine well.

Step 10: Slowly drizzle the remaining 1/2 cup olive oil into the mayonnaise, whisking until fully emulsified. This should yield about 1 cup of mayonnaise.

Step 11: In a blender, combine the mayonnaise, avocado, parsley, chives, scallion, tarragon, garlic, anchovy fillets, water, apple cider vinegar, and kosher salt.

Step 12: Blend on medium speed until smooth, about 1 minute.

Step 13: Taste the dressing and add more kosher salt and ground black pepper as desired.

Tips & Variations

For a lighter version, substitute half the olive oil with plain yogurt.

If you prefer a milder anchovy flavor, reduce to one fillet or omit entirely.

Use fresh herbs for the best vibrant flavor, but frozen can be substituted in a pinch.

Adjust the garlic amount according to your preference for a milder or stronger taste.

FAQs

Can I make this dressing without raw egg?

Yes, to avoid raw egg, you can use pasteurized egg or substitute with store-bought mayonnaise. This will change the texture slightly but keep the creamy consistency.

How can I make the dressing thicker or thinner?

To thicken, add more avocado or reduce the water slightly. To thin the dressing, add additional water or a splash of olive oil until you reach your desired consistency.