Green Onion Salad Dressing

from the kitchen of Chef Paul Prudhomme

Yields 6 cups

4 large eggs
4 egg yolks
4½ cups vegetable oil
2 cups green onions, finely diced
5 tablespoons creole or brown mustard
4 tablespoons cane vinegar
4 teaspoons Chef Paul Prudhomme's Vegetable Magic® OR
Chef Paul Prudhomme's Meat Magic® OR
Chef Paul Prudhomme's 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.