Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Clove Garlic; peeled, sliced |
1 \N | Stalk celery; sliced |
½ medium | Onion; sliced |
1 can | (2-oz) flat anchovies |
3 \N | Whole eggs |
2 cups | Salad oil |
1 teaspoon | Freshly ground black pepper |
1 teaspoon | Accent |
½ teaspoon | Sugar |
¼ cup | Prepared mustard |
1 tablespoon | Lemon juice |
Put garlic, celery, onion, anchovies, mustard, lemon juice & spices in blender & whirl for about 2 seconds. Add eggs & blend again. Add 2 cups oil, ¼ cup at a time, blending between additions; then blend a few seconds more after all the oil has been added. Makes about 1 quart. Serve on romaine, spinach or head lettuce with crisp toasted croutons.
Source: THE BLISS OF COOKING RETURNS, FT. BLISS OFFICER'S WIVES CLUB >From Glen Hosey's Recipe Collection Program, hosey@...
Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 01:39:23 -0400 From: "Glen G. Hosey" <hosey@...>