Green Onion Salad Dressing

from the kitchen of Chef Paul Prudhomme

Yields 3 cups

4 large eggs
4 egg yolks
4 1/2 cups vegetable oil
2 cups green onions, finely diced
5 tablespoons Creole or brown mustard
4 tablespoons cane vinegar
4 teaspoons Chef Paul Prushomme's Vegetable MagicŪ (or Meat MagicŪ or Magic Seasoning SaltŪ)
how to prepare

Whip the eggs and egg yolks in a food processor or blender until frothy.  Add the oil in a slow stream until combined to a mayonnaise consistency.  Add the remaining ingredients and process until combined.  Refrigerate immediately.

This dressing should not be kept more than 3 days.