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Mayfair Salad Dressing


from the Mayfair Hotel

1/3 stalk celery, chopped
1/4 medium onion, chopped
1 clove garlic, chopped
4 whole anchovies
1 1/2 tsp lemon juice
1/2 tsp. pepper, fresh ground
1/2 tsp. accent seasoning mix
1/2 tsp. sugar
2/3 tsp. dijon mustard
1 whole egg
2/3 cup vegetable oil

A St. Louis tradition

Use food processor to made dressing. Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.

Combine everything except eggs and oil in processor and blend for 2 or 3 seconds. Add egg and blend again. Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing. run processor until dressing is very smooth. Correct salt and pepper seasoning.

This will keep for a week or so if covered tightly and refrigerated. If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.