It's hard to believe this creamy dressing is dairy-free! It tastes like a cross between creamy Italian and Caesar dressing, yet it can be made as thick as mayonnaise by adding an extra egg. Use it as a salad dressing, dip, sauce for meat, or substitute for mayonnaise to give your chicken or tuna salad tremendous flavor! It can be used cold or warm, for true comfort food satisfaction.
Bring a small pot of water to a boil.
Once water is boiling, cook egg by either poaching or soft boiling. Either will create a deliciously creaming dressing. If poaching - gently crack egg into boiling water. Allow to cook for 4 minutes. Scoop poached egg out of water with a slotted spoon and place directly into food processor. If soft boiling - place entire egg into boiling water for 6 minutes. Rinse egg under cold water. Remove shell and place into food processor.
Add apple cider vinegar, mustard, Italian seasoning, avocado oil, salt and pepper to food processor. Process for about 30 seconds until ingredients combine into a thick, creamy dressing.
Notes: While many use raw egg to make mayonnaise and dijonnaise dressings, I'm not comfortable eating raw egg. I devised this recipe using eggs that are cooked enough to be free of harmful bacteria, but still soft enough to make this the most creamy dressing you've ever tasted! Enjoy!