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Green Onion Dressing

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

  1. 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.

Notes

Suggestions Perfect for potato salads or chicken salads.