Green Onion Salad Dressing

from the kitchen of Chef Paul Prudhomme

Yields 3 cups

ingredients

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 Magic® (or Meat Magic® or Magic Seasoning Salt®)

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.