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Mayfair Dressing

Source of Recipe

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Recipe Introduction

as shared by its creator C. Gordon Heiss who owned the Mayfair Hotel in Downtown St. Louis and also Nantucket Cove, a wonderful seafood restaurant in the Central West End for many years...it later moved to suburban Clayton and alas, has now departed to that great restaurant heaven in the skies...this dressing was a guarded secret from the 50's when Heiss developed it, using a Waring Blender, a new household appliance...many people have claimed credit, but you heard it here.... Put all the following ingredients in the blender, put on the lid and blend on high until smooth...store chilled , IF you have any leftovers...I have also used this as a dip for boiled Shrimp, Fresh Veggies or just a good slab of bread.....
1/2 chopped large onion,
1 stalk celery,
1 clove peeled garlic,
2 -[2oz] cans flat anchovies,
3 whole fresh, uncraked, cold eggs,
1/4 cup water,
2 tablespoon. prepared mustard,
1 tsp CRACKED pepper,
1 cup corn oil
1 cup extra virgin olive oil

Serve on the salad greens of your choice. I clean and tear my greens and wrap in a clean cotton towel and chill for a few hours. If you feel especially festive , you could top the salad with an anchovy ...or two, or three...

Of course the usual warnings about using uncooked eggs apply to this recipe