Grab your handy, dandy immersion blender. I love this tool. It's inexpensive and incredibly versatile. I use it often for salad dressings and soups
Add the egg to the immersion blender container (or other tall container)
Add the oil. I recommend a light vegetable oil for this dressing rather such as grapeseed or canola
Squeeze the juice of the lemon into the egg/oil mixture
Add the herbs, coconut milk, mustard, pressed garlic and cilantro (if using)
Set the immersion blender at the bottom of the container and begin to blend
Slowly raise the blender and move it around until the dressing has emulsified and the ingredients are well mixed. You'll be amazed at how fast it happens! Taste and adjust the seasonings to your liking
Store the dressing in a glass container (I like my trusty Ball jars) in the refrigerator for up to a week.
Serve on your favorite salad, as a dip for vegetables and/or as a sandwich spread. It's delicious on almost anything!