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Method 1 - With Pre-made Mayo: Combine all ingredients in a bowl or blender and whisk or blend until well combined. Store in fridge covered for up to 2 weeks.
Method 2 - Dump Ranch: Add all ingredients to a container that is just slightly bigger than the head of your immersion blender like a large mouth mason jar. Let sit for a few minutes so egg can settle to the bottom. Put immersion blender into the mixture, positioning right on top of the egg yolk. This placement is important. Wait 10 seconds. Turn on immersion blender, to high if your blender has speeds, holding it down at the bottom over the egg yolk and DO NOT MOVE for 10 seconds. After 10 seconds of blending on high at the bottom of the mixture, slowly pull up, still mixing, mixing up and down slowly a few times through the whole mixture. Result should be creamy and thick. Thin with a dairy-free milk to desired thickness. Store in the fridge covered for up to two weeks.