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GREEN ONION SALAD DRESSING

Makes about 1-1/2 cups

1 egg plus 1 egg yolk
1 1/8 cups vegetable oil
Scant 1/2 cup finely diced green onions
1-1/2 tablespoons Creole or brown mustard
1 tablespoon vinegar
1 teaspoon Chef Paul Prudhomme's Vegetable Magic®


Whip the egg and egg yolk in a food processor or blender until frothy, about 2 minutes. With the machine on, gradually add the oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly. Refrigerate until ready to use.

Copyright ® 1996 by Paul Prudhomme