Beat egg yolks until lemon color, then add next 4 ingredients. Beat in ½ cup salad oil very slowly until mixture begins to thicken. Mix vinegar and lemon juice together and alternate adding, drop by drop, with second ½ cup of oil. Add the onion, garlic, celery seed, and Tabasco, stirring. Thin dressing, if necessary, with light cream.
“We have been asked for this recipe hundreds of times but it has never been given out before. Eggs, oil, and mixer pans must be at room temperature. If a blender is used, substitute whole eggs for the yolks.” –The Old Tavern, Grafton, Vermont