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.
To make mayonnaise: Stir together dry mustard, nutmeg, ginger,paprika and white pepper and set aside.
Break eggs into mixing bowl and beat well. With mixer on high speed slowly add 2 gallons salad oil.
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.
Add dry mixture and vinegar and mix.
To make Garlic oil:
Peel garlic and add to garlic to a gallon of salad oil and let soak overnight.
To make dressing:
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.