Don’t you just love the Barn Door’s fresh, made-from-scratch salad dressings? Their creamy garlic is one of my favorites! Enjoy!
Beat eggs on low speed in a blender. Add salt and mustard. While eggs are blending, add salad oil very slowly in a steady stream, making a mayonnaise base. In food processor, chop parsley, onions, garlic, celery, hard boiled eggs, lemon juice and vinegar. Allow this to marry for a while in the refrigerator because the mixture does improve with age. In the restaurant, we may let this mixture sit overnight.