Mayfair salad dressing was created at the Mayfair Hotel in my hometown of St. Louis in 1935 by Chef Fred Bangerter. Many may be unfamiliar with the original. For me, this mock-up is a nostalgic delight.
- 2 garlic cloves
- 1 celery stalk, chopped
- 2 green onions, chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon ground flax
- 3 tablespoons water
- ½ tablespoon Dijon mustard
- ½ tablespoon horseradish
- ½ teaspoon salt
- 1 tablespoon whole black peppercorns
- 1 tablespoon dulse flakes
- 4 tablespoons champagne vinegar (or other MILD vinegar)
- 1 cup olive oil
- 1 tablespoon warm water, if needed
Blanch garlic, celery, and green onions in boiling water for 15 seconds and drain.
Add to blender with all ingredients but the olive oil and warm water. Blend until smooth.
Turn blender on low and slowly add olive oil in a steady stream until fully incorporated. If it becomes too thick add a tablespoon of warm water.
Vegan Americana 