Preparation:

Put garlic, celery, onion, anchovies, mustard, lemon juice and spices in blender and whirl for about 2 seconds. Add eggs and blend again. Add 2 cups oil, 1/4 cup at a time, blending between additions; then blend a few seconds more after all the oil has been added. Makes about 1 quart. Serve on romaine, spinach or head lettuce with crisp toasted croutons.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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