Tee Pee Restaurant Salad Dressing

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: 24 hrs 15 mins
• Serves: 200
• Yields: 4 gallons

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.