| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dressing | 1 | Servings | |
INGREDIENTS
| 1 | Clove Garlic; peeled, sliced | |
| 1 | Stalk celery; sliced | |
| 1/2 | md | Onion; sliced |
| 1 | cn | (2-oz) flat anchovies |
| 3 | Whole eggs | |
| 2 | c | Salad oil |
| 1 | ts | Freshly ground black pepper |
| 1 | ts | Accent |
| 1/2 | ts | Sugar |
| 1/4 | c | Prepared mustard |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Put garlic, celery, onion, anchovies, mustard, lemon juice & spices in blender & whirl for about 2 seconds. Add eggs & blend again. Add 2 cups oil, 1/4 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@erols.com Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 01:39:23 -0400 From: "Glen G. Hosey" <hosey@EROLS.COM>
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