“Mayfair Salad Dressing from the Mayfair Hotel”
READY IN:
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  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.

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