1 tbsp. lemon juice
1/4 c. salad mustard
1 tsp. Accent
1/2 tsp. sugar
1 button garlic
1 rib celery
1 (2 oz.) can anchovies
1/2 med. onion
1 tsp. grated black pepper
3 whole eggs
2 c. oil

Place lemon juice, mustard, Accent, sugar, garlic, celery, anchovies in blender for 2 or 3 seconds. Add eggs. Then add oil in 1/4 portions, blending well with each addition. Chill well. Makes 1 quart.