Mayfair Salad Dressing Recipes

MAYFAIR SALAD DRESSING WITH ANCHOVIES RECIPE

Steps:

• Rinse anchovies under hot water. Press with a paper towel.
• Add anchovies, chopped onion, celery, mustard, pepper, lemon juice, and half the mayonnaise to a food processor. Pulse several times to combine.
• Add remaining mayonnaise and pulse until the mixture is chopped.
• Drizzle in white wine vinegar and continue to pulse.
• Drizzle in olive oil. Pulse until dressing is combined and pourable.
• Add additional tablespoon of white wine vinegar if the dressing needs to be thinned.

MAYFAIR SALAD DRESSING

Steps:

• A St. Louis tradition. Use a food processor to make 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.

PATRICIA D'S REAL MAYFAIR DRESSING

Steps:

• Mix all ingredients (except the 2 Eggs and 1 Cup Oil) in blender until smooth. Add the 2 beaten Eggs, then pour the 1 Cup Oil very slowly until mixture is emulsified. Store in glass jar for 24 hours before using. Spoon onto any choice of greens. Great for cold meats and veggies to dip!