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2 eggs
1 cup plus 2 tablespoons cider vinegar
2 cups canola oil
11/2 tablespoons fresh lemon juice (from 1/2 lemon)
1/8 cup Dijon mustard
1 head roasted garlic, skin removed and mashed to a smooth paste
2/3 cup sugar
1 tablespoon crushed red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon chives, chopped
1 tablespoon ground paprika
1/2 tablespoon freshly ground black pepper

In a food processor or a blender set on medium, mix eggs and 2 tablespoons cider vinegar. Slowly add canola oil and continue mixing until it is the consistency of jarred mayonnaise. (You may not need all of the oil.)

Add lemon juice, mustard, garlic, remaining 1 cup cider vinegar, sugar, and red pepper flakes, and mix for 2 to 3 minutes. Add parsley, chive, paprika, and ground pepper, and pulse the dressing a few times. Pour into a squeeze bottle and refrigerate for up to 2 weeks.

Yield: 3 cups