Green Onion Dressing

by Terese Allen

Spring 2020 Issue

Prep time: 15 minutes

Serves: 6

Adapted from the influential cookbook Chef Paul Prudhomme’s Louisiana Kitchen, this dressing is endlessly adaptable and celebrates the first spring onions of the season.

Ingredients

1 large egg

1 cup vegetable oil

1/3 cup finely chopped green onions

1 1/2 Tbsp. Creole mustard

1 Tbsp. white wine or cider vinegar

Salt and freshly ground pepper to taste

Makes 1 1/4 cups.

Directions

Blend the egg in a food processor or blender until foamy, about 2 minutes. Keep the machine running while you slowly add the oil in a thin stream. When the mixture is thick and creamy, blend in the remaining ingredients. Refrigerate until you’re ready to use it.