Tee Pee Restaurant Salad Dressing Recipe

Name: Tee Pee Restaurant Salad Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Mayonnaise base; 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; For the Garlic Oil; 3 garlic cloves; 1 gallon salad oil; For the Dressing; 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

Servings: persons

For the Mayonnaise base
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
For the Garlic Oil
3 garlic cloves
1 gallon salad oil
For the Dressing
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

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.

3080

kcal

Calories

134

Fat

413

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the Mayonnaise base, 13 ounces sugar, 2 ounces dry mustard, 1/2 ounce ginger, and more.

Yes, Tee Pee Restaurant Salad Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tee Pee Restaurant Salad Dressing

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