In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use.

*Raw Egg Warning

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade Aa or A eggs. Avoid mixing yolks and whites with the shell."

All recipes courtesy of The Greenbrier

Chef Du Jour Robert Wong Show #DJ9451

Busted and entered for you by: Bill Webster