Yield: 1 Servings
|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|
|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@...>