VeganYoutiao
35 min · 759 kcal · Breakfast · American
American
Mayfair Dressing
The creamy anchovy and garlic dressing invented at the Mayfair Hotel in St Louis in the 1930s. Anchovy, garlic and celery are pounded to a paste and whisked into an egg yolk emulsion with Dijon and a heavy hand of black pepper, giving a pungent, savoury dressing for crisp cold lettuce.
Method
- Drain 2 anchovy fillets and blot them on kitchen paper. Peel 1 garlic clove, and trim 20 g of the pale inner celery, pulling off any strings.
- Pile the anchovy, garlic and celery together on a board and chop, scraping and smearing with the flat of the knife, for 3 minutes, until you have a fine grey-green paste with no visible celery fibres. This pounding is what gives the dressing its body.
- Scrape the paste into a small deep bowl. Add 1 egg yolk, 1 tsp Dijon mustard, 0.5 tsp coarsely ground black pepper and a small pinch of salt, and whisk hard for 30 seconds until glossy and pale.
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375kcal
10gprotein
6gcarbs
35gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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