Mayfair Salad Dressing

• celery↗1⁄3

  stalk, chopped

• onion↗1⁄4

  medium, chopped

• garlic↗1

  clove, chopped

• anchovies↗4

  whole

• lemon juice↗1 1⁄2 teaspoons
• pepper↗1⁄2 teaspoon

  fresh ground

• Accent seasoning1⁄2 teaspoon
• sugar↗1⁄2 teaspoon
• Dijon mustard↗2⁄3 teaspoon
• egg↗1

  whole

• vegetable oil↗2⁄3 cup

Step-by-step instructions

1. 1

   A St. Louis tradition. Use a food processor to make dressing.

2. 2

   Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.

3. 3

   Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.

4. 4

   Add egg and blend again.

5. 5

   Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.

6. 6

   run processor until dressing is very smooth.

7. 7

   Correct salt and pepper seasoning.

8. 8

   This will keep for a week or so if covered tightly and refrigerated.

9. 9

   If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.