Ingredients for Mayfair Salad Dressing
- 2 stalks celery, thinly sliced
- 1 small onion, thinly sliced
- Garlic
- Anchovies
- Lemon Juice
- Pepper
- Accent Seasoning
- Sugar
- Dijon Mustard
- Egg
- Vegetable Oil
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How to Make Mayfair Salad Dressing
- Briefly blanch the thinly sliced onion and celery in boiling water for about 30 seconds. Immediately transfer to an ice bath to stop the cooking process. Drain well.
- Combine the mayonnaise, Dijon mustard, white wine vinegar, lemon juice, salt, and pepper in a food processor. Pulse for 2-3 seconds to combine.
- Add the blanched onion and celery to the food processor. Pulse for another 2-3 seconds.
- With the food processor running, slowly drizzle in the egg yolk until fully incorporated.
- Continue with the food processor running, slowly drizzle in the olive oil until a creamy mayonnaise-like consistency is achieved.
- Process until the dressing is completely smooth and emulsified.
- Taste and adjust seasoning as needed, adding more salt and pepper if desired.
- Store in an airtight container in the refrigerator for up to one week.
- When serving, toss your salad with the dressing. Add the optional Parmesan cheese just before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
15g
Fat
103g
Carbs
2g
