For the mayonnaise:
To finish the dressing:
In the bowl of a food processor, combine the eggs, mustard, lemon juice, and salt. Keep the blades running to combine thoroughly.
Pour in the oil extremely slowly. Start with mere drops, then work up to pouring it in in a thin stream.You’ll notice when the oil is fully emulsified, as the sound will change.
When the mayonnaise is finished, add in all remaining ingredients. Pulse several times to combine thoroughly. Store in the refrigerator for up to 1 week.
If you prefer not to make your own mayonnaise, simply substitute 1 1/2 cups of your favorite store-bought mayonnaise.