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Mayfair Salad Dressing with Anchovies is a regional recipe that originated in the St Louis Mayfair Hotel Restaurant. It is similar to a Caesar-style salad dressing full of garlicky goodness with a salty bite from the anchovies. Its unique combination of ingredients will add fabulous flavor to your salads at home.
This simple Mayfair salad dressing recipe produces a big flavor on your salads. When I first checked the traditional recipe for this dressing, I realized that there were a couple of ingredients I had never used in cooking.
Anchovies and Raw Eggs
Anchovies
Let's start with anchovies.1 These small, slender fish are found around the world in temperate waters. They are commonly harvested in the waters of the Mediterranean around the countries of Crete, Greece, Spain, Portugal, and others in the area.
When caught and eaten fresh they are mild-tasting fish. To preserve the fish for areas further from the coastal waters, they are brined and then packed in oil. You will find anchovies packed in oil in cans or jars on grocery shelves by cans of tuna.
Anchovies are good to include in your diet. They are considered fatty fish and contain high levels of omega-3 fatty acids. Including them regularly in your diet will help ensure you are reaching recommended levels of omega-3 fatty acids.
To learn more about the benefits of including omega-3 fatty acids, read my post Foods That Decrease Inflammation.
I really hadn't cooked with anchovies before and wondered if they would have a strong odor. When used in a salad dressing, no one in my family commented on a fishy smell. And the final dressing had no hint of a fishy taste, which was a bonus.
Raw Eggs
The other concern I had was using raw eggs in the dressing. Raw eggs work as an emulsifier. An emulsifier's job is to keep the oily ingredients and water-based ingredients combined. But, there are other ingredients you can substitute.
I chose to use Dijon mustard and Avocado mayonnaise rather than raw eggs in this dressing. Mustard works for this purpose because it naturally contains lecithin which is an emulsifier.
Both worked great and my dressing didn't separate when stored in the refrigerator for up to a week. And no worries about raw eggs in my dressing.
Ingredients
The ingredients I used for this recipe are a little different than the traditional recipe. I used the following:
- anchovies in oil
- celery
- garlic, onion
- Dijon mustard
- lemon juice
- white wine vinegar
- extra virgin olive oil
- avocado mayonnaise
- pepper
Instructions
Step 1. The first step is to prepare the anchovies. Open a 2-ounce can or jar of anchovies and remove the anchovies from the oil. Rinse under hot water for a couple of minutes to remove the excess oil and salt. Gently press anchovies with a paper towel to remove excess water.
Step 2. Add anchovies, celery, onion, garlic, Dijon mustard, and pepper to the bowl of a food processor. Pulse until the solid ingredients are roughly chopped.
Mix half of the mayonnaise and all the lemon juice and add to the bowl. Drizzle in olive oil and vinegar until the dressing is a pourable consistency.
Step 3. Transfer to a covered container and chill for up to an hour before serving.
Using a food chopper #ad or processor makes this dressing a quick and easy recipe. I prefer the flavors of homemade dressings and with a food processor, they are so easy to prepare and serve.
Frequently Asked Questions
Anchovies are small fish that are usually packed in oil in a can or jar. They add a wonderful mild salty flavor to your recipes with a little hint of fish. Full of healthy fats, they are a heart-healthy addition to your recipes.
How to Serve Salad Dressing
Mayfair dressing recipe is a Caesar-style salad dressing that works well on salads with crisp and firm romaine lettuce. It is a perfect dressing for a Chicken Caesar Salad.
Left with a thicker consistency, it works great as a dip for vegetables. Find more salad dressing recipes.
Other Salad Recipes for You
Mayfair Salad Dressing with Anchovies Recipe
Equipment
Ingredients
- 2 ounces anchovies canned, rinsed in hot water
- 1/4 cup celery 1-2 stalks chopped
- 1/2 tsp garlic minced
- 1/4 cup onion chopped
- 2 tbsp Dijon mustard
- 2 tsp pepper coursely ground
- 2 tbsp lemon juice 1/2 lemon
- 2/3 cup Avocado mayonnaise
- 2 tbsp olive oil extra virgin, Start with 1 tablespoon.
- 1 tbsp vinegar white wine (Champagne)
Instructions
- Rinse anchovies under hot water. Press with a paper towel.
- Add anchovies, chopped onion, celery, mustard, pepper, lemon juice, and half the mayonnaise to a food processor. Pulse several times to combine.
- Add remaining mayonnaise and pulse until the mixture is chopped.
- Drizzle in 1 tablespoon of white wine vinegar and continue to pulse.
- Drizzle in olive oil. Pulse until dressing is combined and pourable.
- May add additional tablespoon of white wine vinegar if the dressing needs to be thinned.
Notes
Nutrition
December 2024 Update: Minor post updates.
Barbara Dailey
This tastes nothing like Mayfair dressing. It’s too sour. I followed the recipe exactly. If someone wants real Mayfair dressing try another recipe. I am very upset because I had to buy all the ingredients. Waste of money.
Janna
Dear Barbara,
Thank you for your comment. This is how I make the recipe for my family and we enjoy it on salads. It's made with less mayonnaise and healthier oils so that it has less saturated fat. An adjustment you might try is whisking in an additional tablespoon of avocado mayonnaise to balance the flavors for your taste.
tdchinges
Would it taste better if honey was added? https://www.tdchinges.com/
Janna
Dear BakerLaurie,
I have not tried adding honey to the dressing. I personally would not want a sweet flavor to this dressing, but adding a small amount of honey, maybe 1/2 to 1 teaspoon might enhance the flavors. Please let me know how it turns out.
Janna