1/4 - 1/2 onion
2-3 cut up celery ribs
1 can flat anchovies
2 cloves fresh garlic
1 tsp. pepper (or to taste)
2 tbsp. dry mustard
1 tbsp. lemon juice
2 eggs
2 c. salad oil

Blend in blender the onion, celery, anchovies, garlic, pepper, mustard, lemon juice. Add 1 egg at a time while blending more. Blend until foamy and then add 2 cups salad oil slowly; blend. Keep in refrigerator 2 weeks.