2 cloves garlic
1 rib celery
1/2 medium onion
1 tbsp. fresh lemon juice
1 tbsp. anchovy paste
1 tsp. fresh ground pepper
1 tsp. mustard
1/2 tsp. sugar
2 c. salad oil
3 eggs

Place eggs in boiling water for 1 minute. Remove immediately to a bowl of ice water. Mix all ingredients, except salad oil and eggs, in blender until smooth. Add eggs, one at a time, blending well after each addition. Add oil, 1/2 cup at a time, blending well after each addition. The dressing will keep in the refrigerator for a week.