Ingredients
1 Medium Onion
1 Garlic Clove
1 Heaping Tsp. Accent
1 Tsp. Black Pepper
1 Tsp. Salt (optional)
½ Cup Wesson Oil (or comparable)
1 Tin Anchovy Filets with (Capers if available)
¼ Cup French’s Salad Mustard (or comparable)
2 Eggs (blended separately)
1 Cup Wesson Oil (or comparable)
Preparation
Mix all ingredients (except the 2 Eggs and 1 Cup Oil) in blender until smooth. Add the 2 beaten Eggs, then pour the 1 Cup Oil very slowly until mixture is emulsified. Store in glass jar for 24 hours before using. Spoon onto any choice of greens. Great for cold meats and veggies to dip!
