1 sm. garlic clove
1/4 c. white wine vinegar
1 tbsp. fresh lemon juice
4 anchovy fillets, drained
1 tsp. dried leaf oregano
1 tsp. celery salt
1/4 tsp. salt
1 egg
1/4 c. coarsely crumbled Roquefort cheese or other blue cheese (1 oz.)
1/2 tsp. Dijon mustard
1/2 tsp. sugar
3/4 c. olive oil

In food processor with steel blade and motor running, drop garlic through feed tube to mince. Add all other ingredients except olive oil. Blend about 5 seconds. Stop machine. Scrape down sides of bowl. With motor running, add oil in slow steady stream until combined. Pour into bowl and refrigerate. Whisk briefly if it separates. Makes about 1 cup.