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Servings
Yields 6 cups
Ingredients
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 Meat Magic® OR Magic Seasoning Salt® OR Magic French Fry Seasoning®
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 Meat Magic® OR Magic Seasoning Salt® OR Magic French Fry Seasoning®
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.
This dressing should not be kept more than 3 days.
