Mayfair 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, which featured Elizabethan-inspired decor. Chef Fred Bangerter is believed to have created the dressing around 1935.
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. Sometimes glutamate is also used.
- Original recipe (scroll down)
- Another recipe for Mayfair dressing
- Recipe from former General Manager of the hotel
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