Tee Pee Restaurant Salad Dressing Recipes

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TEE PEE RESTAURANT SALAD DRESSING



Tee Pee Restaurant Salad Dressing image

A famous restaurant in Indianapolis made this homemade dressing that my sisters and I remember growing up with. It was served on chopped lettuce served with julienne beets on top. We are attempting to break this down to a reasonable size.

Provided by Marco girl

Categories     Salad Dressings

Time P1DT15m

Yield 4 gallons, 200 serving(s)

Number Of Ingredients 21

13 ounces sugar
2 ounces dry mustard
1/2 ounce ginger
6 ounces salt
1/2 ounce nutmeg
1/2 ounce paprika
1/2 ounce white pepper
18 eggs
2 gallons salad oil
4 quarts water
2 lbs cornstarch
8 ounces cider vinegar
3 garlic cloves
1 gallon salad oil
14 ounces paprika
4 ounces sugar
6 ounces lawrey's seasoning salt
3 ounces salt
2 ounces anchovy paste
14 ounces wine vinegar
2 quarts water

Steps:

  • To make mayonnaise: Stir together dry mustard, nutmeg, ginger,paprika and white pepper and set aside.
  • Break eggs into mixing bowl and beat well. With mixer on high speed slowly add 2 gallons salad oil.
  • Bring 3 quarts of water to boil. Mix each pound of corn starch with 1/2 qt of cold water. Add cornstarch mixture to boiling water to the mayonnaise mixture and stir well.
  • Add dry mixture and vinegar and mix.
  • To make Garlic oil:.
  • Peel garlic and add to garlic to a gallon of salad oil and let soak overnight.
  • To make dressing:.
  • Stir paprika, season salt, sugar and salt. Stir this into 1 cup of the mayonnaise mixture along with the anchovy paste. Add wine vinegar, water and 10 oz of garlic oil, stir thoroughly. Save remaining oil for other recipes.

Nutrition Facts : Calories 7521.4, Fat 846.9, SaturatedFat 117, Cholesterol 17, Sodium 535.1, Carbohydrate 8.1, Fiber 0.9, Sugar 2.7, Protein 1.1

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