A delightful twist on the classic Mayfair dressing, this recipe offers a creamy and flavorful addition to your salads.
Briefly blanch the celery and onion in boiling water for about 5 seconds, then drain them well.
Blanching softens the vegetables slightly, making them blend more smoothly into the dressing.
In a food processor, combine the blanched celery and onion, garlic, anchovies, lemon juice, pepper, seasoning, sugar, and mustard. Blend until smooth.
Ensure all ingredients are evenly blended for a consistent flavor.
Add the egg to the processor and blend again until incorporated.
The egg helps emulsify the dressing, giving it a creamy texture.
With the processor running, slowly drizzle in the olive oil until the mixture becomes a creamy dressing.
Adding the oil slowly is key to achieving the right consistency.
Taste the dressing and adjust the seasoning with additional salt or pepper if needed.
Tasting and adjusting ensures the dressing suits your palate.
Transfer the dressing to an airtight container and refrigerate until ready to use.
Chilling the dressing allows the flavors to meld together.
Serve the dressing over your favorite salad and enjoy.
This dressing pairs wonderfully with crisp greens and grilled proteins.
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