Tee Pee Restaurant Salad Dressing |
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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 4 |
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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. Ingredients:
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 |
3 garlic cloves |
1 gallon salad oil |
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.
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