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Mayfair Dressing (P, TNT)
Source: Mayfair Hotel, St. Louis
Yield: 3 to 4 cups

1 clove garlic
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

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:
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.

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