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.