Mayfair salad dressing

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Mayfair salad dressing
Type Salad dressing
Place of origin United States
Region or state St. Louis, Missouri
Created by Cornelius Deken, Mayfair Hotel
Main ingredients Cooking oil (corn or canola), eggs, anchovies, garlic, mustard or horseradish mustard, celery, onions, champagne, and black peppercorns
Cookbook: Mayfair salad dressing  Media: Mayfair salad dressing

Mayfair salad dressing is a salad dressing incorporating anchovies, created at the Mayfair Hotel in downtown St. Louis. It was first served in the hotel's restaurant, The Mayfair Room, the first five-star restaurant in Missouri,[1] which featured Elizabethan-inspired decor. Chef Fred Bangerter is believed to have created the dressing around 1935.[1]

Ingredients[edit]

Mayfair salad dressing is made from an oil (such as corn or canola) and whole egg base seasoned with anchovies, garlic, prepared mustard (horseradish mustard may be used), celery, onion, champagne, and black peppercorns.[2] Sometimes glutamate is also used.

References[edit]

  1. ^ a b Treacy, Patricia (2005). The Grand Hotels of St. Louis. Arcadia. p. 72. ISBN 9780738539744. Retrieved 28 January 2013. 
  2. ^ Dr. John L. Oldani (2012). Passing It On: Folklore of St. Louis, 2nd Edition, Revised and Updated. Reedy Press LLC. ISBN 9781935806356. Retrieved 3 February 2016. 

External links[edit]