1 clove garlic
1/2 med. onion
1 tsp. ground black pepper
1/2 tsp. sugar
1 tbsp. lemon juice
2 c. salad oil
1 rib celery
1 (2 oz.) can flat anchovies
1 heaping tsp. Accent
2 tbsp. prepared mustard
3 whole eggs

Slice garlic, cut celery, onions and put in blender with anchovies, mustard, lemon juice, etc. except eggs and oil. Mix well, add and mix eggs. Then 1/4 cup oil at a time, blend well after each addition. Store in refrigerator for up to 2 weeks.