Yield
1 Quart
Preparation time
5 minutes
Ingredients
1 T Lemon juice
2 Eggs
1 clv Garlic
1 Celery (stalk)
1⁄2 Onion
1 t Pepper
1⁄2 t MSG
1⁄2 t Sugar
4 oz Anchovy fillets (flat)
2 T Mustard
2 c Oil
Instructions
<p>Place lemon juice, mustard, anchovy fillets with oil from their tins, sugar, MSG, and pepper into a blender in that order.</p>
<p> </p>
<p>Chop the onion and celery into large pieces that will lie flat into the blender. Add garlic. Blend well.</p>
<p> </p>
<p>Add the raw eggs one at a time blending slowly after adding each egg. Add while blending in the salad oil.</p>
<p> </p>
<p>The longer you blend, the thicker it gets. This recipe makes for a great vegetable dip, too.</p>
Source
The Healthy My Ass Cookbook
-