Jake Widmann

1.) To make the mayo: combine the room temperature egg, a pinch of salt, lemon juice (or vinegar), and Dijon mustard. Add the avocado oil last. Using an immersion blender, start at the bottom of the jar and blend until the oil begins to emulsify. Slowly raise the blender up the jar to emulsify the rest of the oil. Store the homemade mayo in the fridge; it keeps fresh for up to 4 weeks.
2.) For the dill pickle ranch dip: combine 1/3 cup of your homemade mayo, 1/3 cup sour cream, 2 tablespoons dill pickle juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dill weed, a pinch of sea salt, 1/2 teaspoon black pepper, and 2-3 tablespoons diced dill pickles. Shake or stir well to combine.
3.) Serve immediately, dip, and enjoy! Store the finished dip in the fridge; it keeps fresh for up to 3 weeks.