Celery Colle

Oxmoor House
8 servings


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1 egg
1/4 cup vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon pepper
1 cup vegetable oil, divided
3 tablespoons vinegar
1 teaspoon prepared mustard
1 hard-cooked egg, chopped
4 large bunches celery, cleaned and cut into 1/2-inch slices (about 6 cups)


Combine first 6 ingredients in container of electric blender; process 3 seconds on high.

Turn blender to low speed; uncover and add 1/2 cup oil in a slow, steady stream. Add vinegar and remaining oil; blend until thickened. Add mustard and chopped egg; cover and blend on high speed until smooth. Chill thoroughly. Pour sauce over celery, and stir well.

Created date

February 2010