1 can anchovies (plain in oil)
1 med. onion, chopped
1 garlic clove
1/8 c. yellow mustard
3 eggs
2 sticks celery
1/2 tbsp. black pepper
1 tsp. Accent
2-3 c. cooking or olive oil
1 red onion, chopped

Mix all ingredients in blender for 3 minutes. Refrigerate for at least 2 hours. The longer the better. Overnight is best. Shake well and serve over any salad. Makes 2 to 3 cups.