Mayfair Dressing

1 rib celery
1/2 medium onion
2 oz (1 can anchovy & oil)
3 eggs
1 tablespoon black pepper
1 1/2 teaspoons sugar
2 teaspoons lemon juice
2 tablespoons horseradish mustard
2 cups vegetable oil
1 clove garlic clove

Blend all ingredients except oil. Once incorporated add oil slowly. If dressing is to thick add a little
water. Keep refrigerated for 5 days.

Yield: 1 quart
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