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1 clove garlic
Blend together in blender all ingredients except oil. When well blended, slowly add oil.
Keeps 2 weeks in refrigerator.
Variation: Almost the same recipe, but change some of the amounts. Use: 1 tsp. ground black pepper and 1 heaping tsp. MSG, and ADD: 1/2 tsp. sugar, 2 tbsp. salad mustard, 1 tbsp. lemon juice to the mixture.
Poster's Notes:
I've used egg beaters instead of the raw eggs, which make it not quite as rich, but still acceptable. Also, in a pinch, when I have had a taste for it but didn't want to make a quart, I have taken some mayonnaise, squirted in a little anchovy paste, added mustard, onion powder, garlic powder, celery salt and mustard to taste. It does the trick.
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1 rib celery
1/2 a medium onion
1 2-ounce can anchovies
3 whole eggs
1 tbsp. coarse ground pepper
1 tbsp. MSG
3/4 tbsp. horseradish mustard
2 cups oil
There are any number of so called "authentic" Mayfair Dressing recipes. All are good. This one was given to me many years ago by a co-worker. Her husband was at that time, General Manager of the St. Louis Mayfair Hotel.