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Celery Colle

Yield 8 servings


  • 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)

How to Make It

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

  2. 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.

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