1 can anchovies
1 button of garlic
1 stalk celery
1/2 med. onion
1 tbsp. lemon juice
1 heaping tsp. Accent
1 tsp. black pepper
1/2 tsp. sugar
1/2 - 1 tsp. curry powder
3 whole eggs
2 c. salad oil

Blend all ingredients, except eggs and oil, until well mixed. Add eggs and blend again. Add oil, 1/2 cup at a time, blending after each addition. Keeps up to two weeks in refrigerator.