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Green Onion Salad Dressing

Yields 6 cups

Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

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
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.

Price: $3.00
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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