Mayfair Salad Dressing

• 1/3 stalk celery, chopped
• 1/4 medium onion, chopped
• 1 clove garlic, chopped
• 4 whole anchovies
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon pepper, fresh ground
• 1/2 teaspoon Accent seasoning
• 1/2 teaspoon sugar
• 2/3 teaspoon Dijon mustard
• 1 whole egg
• 2/3 cup vegetable oil

1. A St. Louis tradition. Use a food processor to make dressing.
2. Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
3. Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
4. Add egg and blend again.
5. Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
6. run processor until dressing is very smooth.
7. Correct salt and pepper seasoning.
8. This will keep for a week or so if covered tightly and refrigerated.
9. If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.

celery, onion, clove garlic, anchovies, lemon juice, pepper, accent seasoning, sugar, dijon mustard, egg, vegetable oil

Taken from www.food.com/recipe/mayfair-salad-dressing-3611 (may not work)