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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mayfair Salad Dressing Recipe

4.8 stars - based on 2 votes
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This recipe for Mayfair Salad Dressing is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Button of garlic
1 Rib of celery
1/2 Medium Onion
1 2 ounce can of flat anchovies
3 whole eggs
1 tsp of ground black pepper
1 heaping tsp of Accent
1/2 tsp sugar
3 Tbsp mustard
1 Tbsp lemon juice
2 cups of salad oil
Directions:
Directions:
Use Blender.
Peel and slice garlic, scrape and slice celery, peel and slice onion. Place garlic, celery, onion, anchovies, mustard, lemon juice and sugar in blender. Whirl 2 secons. Add eggs, pepper, Accent and 1/4 cup of oil. Blend. Add the rest of teh oil 1/4 cup at a time, blend between each addition and a few seconds more after all oil is added. Keep in refridgerator. Lasts 2 weeks
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Delicious dressing for salads, vegetables and dips. Created for the Mayfair Hotel, St. Louis, Missouri, 50 years ago.

 

 

 

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