Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a blender or food processor blend together the first 8 ingredients until well combined. now remove the top, keeping the blender/processor going on its lowest speed and gradually add the oil in a thin stream. keep adding oil until your dressing gets to your desired consistency. i find that the more oil you add -- the thicker and creamier the dressing gets. cover and refrigerate 2 hours - up to 4 days. this recipe takes 10 minutes to make top to bottom. i don't like my salad drenched in dressing so for me this makes about 5 family sized salads.

Target recipe: a st. louis tradition. use a food processor to make dressing. blanche onion and celery very briefly (5-10 seconds) in boiling water and drain. combine everything except eggs and oil in processor and blend for 2 or 3 seconds. add egg and blend again. then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing. run processor until dressing is very smooth. correct salt and pepper seasoning. this will keep for a week or so if covered tightly and refrigerated. if parmesan cheese is used in salad, do not add until the salad is tossed with dressing.