In a food processor fitted with the S blade, blend the eggs, garlic, parsley, salt, and pepper. With the machine running at the highest speed, add the oil in a very slow, thin, steady stream until the mixture reaches the consistency of mayonnaise. Jiggle the machine (literally hold onto the bowl and shake it gently up and down; I do it this way every week) to help the oil incorporate well.
Once all the oil is incorporated, add the vinegar and sugar and blend again to combine.
Taste and adjust the seasoning, adding sugar, salt, or vinegar if needed.
Directions
Tips:
Cut a tiny hole in the bottom of a disposable plastic cup. Place the cup in the processor’s feed tube and pour the oil into the cup. The oil will slowly drip into the bowl of the processor, which is essential to creating the right texture. Eyeball it: This recipe is very forgiving—you do not have to actually measure the ingredients. Eyeballing everything works just fine (and you won’t have to wash any measuring spoons).
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can I make this without the eggs?
The egg is making it more of a "mayo" dip, without the egg it would be more of a herby dip and I wouldn't add as much oil