Mayfair salad dressing
From Wikipedia, the free encyclopedia
| Mayfair salad dressing | |
|---|---|
| Salad dressing | |
| Place of origin: | |
| United States | |
| Region or state: | |
| St. Louis, Missouri | |
| Creator(s): | |
| Fred Bangerter, Mayfair Hotel | |
| Main ingredient(s): | |
| Cooking oil (corn or canola), eggs, anchovies, garlic, mustard or horseradish mustard, celery, onions, champagne, and black peppercorns | |
| Recipes at Wikibooks: | |
 Mayfair salad dressing | |
| Media at Wikimedia Commons: | |
 Mayfair salad dressing |
Mayfair salad dressing is an anchovy-based salad dressing created at the Mayfair Hotel in downtown St. Louis, location of the first five-star restaurant in Missouri,[1] The Mayfair Room, which featured an Elizabethan inspired decor. Chef Fred Bangerter is believed to have created the dressing around 1935.[1]
Ingredients
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.
References
- ↑ 1.0 1.1 Treacy, Patricia (2005). The Grand Hotels of St. Louis. Arcadia. p. 72. ISBN 9780738539744. Retrieved 28 January 2013.
External links
- Original recipe (scroll down)
- Another recipe for Mayfair dressing
- Recipe from former General Manager of the hotel
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