The Mayfair salad dressing is an iconic preparation originating from St. Louis, United States, that has become a local culinary classic. This dressing offers a unique flavor that combines fresh ingredients and creamy textures, reflecting the region's culinary tradition. In other Latin American countries, although it is not known by the same name, similar dressings can be found that use ingredients like celery and onion for a fresh and distinct touch in salads, adapting to local palates.
The richness of this dressing lies in its balanced combination of flavors and its careful preparation, which includes brief techniques like blanching vegetables to soften their flavor and the use of a processor to achieve a smooth and homogeneous texture, similar to mayonnaise. Therefore, the Mayfair dressing not only adds flavor but also a traditional culinary experience with firm roots in the gastronomic culture of St. Louis.
How to Make Mayfair Salad Dressing
A St. Louis tradition.
Use a food processor to make the dressing.
Briefly blanch the onion and celery in boiling water and drain.
Combine everything except the eggs and oil in the processor and mix for 2 or 3 seconds.
Add the egg and mix again.
Then, with the processor running, slowly add the oil to make a creamy, mayonnaise-style dressing.
Process until the dressing is very smooth.
Adjust seasoning with salt and pepper.
This will keep for about a week if covered well and refrigerated.
If using parmesan cheese in the salad, do not add it until the salad is mixed with the dressing.
Ingredients:
Celery, Onion, Garlic, Anchovies, Lemon Juice, Pepper, Accent Seasoning, Sugar, Dijon Mustard, Egg, Vegetable Oil.
