Mayfair Salad Dressing - cooking recipe

Ingredients

1 small button garlic
1 rib celery
1/2 medium onion
1 (20 oz.) can flat anchovies
3 eggs
1 tsp. black pepper
1 heaping tsp. Accent
2 Tbsp. mustard
1 Tbsp. lemon juice
2 c. corn oil
1 tsp. sugar

Preparation

Peel and slice garlic, celery and onion.
Put everything except eggs and oil into a blender.
Blend for a few seconds.
Add the eggs and blend for a few seconds.
Add the eggs and blend for a few more seconds.
Add the oil, one quarter at a time, blending between each addition.
Then blend a few more seconds after all the oil has been added.
Makes 1 quart.
May be refrigerated for up to 2 weeks.