Tee Pee Restaurant Salad Dressing

Submitted by Marco girl

"A famous restaurant in Indianapolis made this homemade dressing that my sisters and I remember growing up with. It was served on chopped lettuce served with julienne beets on top. We are attempting to break this down to a reasonable size."

 

• Ready In: 24hrs 15mins
• Ingredients: 21
• Yields: 4 gallons
• Serves: 200

ingredients

• For the Mayonnaise base

• 13 ounces sugar
• 2 ounces dry mustard
• 1⁄2 ounce ginger
• 6 ounces salt
• 1⁄2 ounce nutmeg
• 1⁄2 ounce paprika
• 1⁄2 ounce white pepper
• 18 eggs
• 2 gallons salad oil
• 4 quarts water
• 2 lbs cornstarch
• 8 ounces cider vinegar

• For the Garlic Oil

• 3 garlic cloves
• 1 gallon salad oil

• For the Dressing

• 14 ounces paprika
• 4 ounces sugar
• 6 ounces lawrey's seasoning salt
• 3 ounces salt
• 2 ounces anchovy paste
• 14 ounces wine vinegar
• 2 quarts water

directions

1. To make mayonnaise: Stir together dry mustard, nutmeg, ginger,paprika and white pepper and set aside.
2. Break eggs into mixing bowl and beat well. With mixer on high speed slowly add 2 gallons salad oil.
3. Bring 3 quarts of water to boil. Mix each pound of corn starch with 1/2 qt of cold water. Add cornstarch mixture to boiling water to the mayonnaise mixture and stir well.
4. Add dry mixture and vinegar and mix.

5. To make Garlic oil:

6. Peel garlic and add to garlic to a gallon of salad oil and let soak overnight.

7. To make dressing:

8. Stir paprika, season salt, sugar and salt. Stir this into 1 cup of the mayonnaise mixture along with the anchovy paste. Add wine vinegar, water and 10 oz of garlic oil, stir thoroughly. Save remaining oil for other recipes.

Reviews

[tracey lannan]

this is your other sister i am so happy you put this recipezaar i am going to make it love ya