| garlic | 1 clove |
| celery | 1 rib |
| yellow onion | 1/2 medium |
| anchovies | 4 oz |
| black pepper | 1 t |
| MSG | 1 t |
| sugar | 1/2 t |
| lemon juice | 1 T |
| prepared mustard | 2 t |
| eggs | 3 large |
| salad oil | 2 c |
Chop the garlic, celery and onions and combine with all ingredients except the eggs and oil in a blender. Blend until the mixture is smooth then add the eggs. Add the salad oil in small portions blending thoroughly after each addition.
This recipe is from from Ms. Barbara Noyes, Saint Louis.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–4.
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