Mayfair Salad Dressing

Mayfair salad dressing from the mayfair hotel

A st.

Louis tradition.

Use a food processor to make dressing.

Blanche onion and celery very briefly 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.

celery, onion, garlic, anchovies, lemon juice, pepper, accent seasoning, sugar, dijon mustard, egg, vegetable oil