Mayfair Salad Dressing

Directions

1. 1
   A St. Louis tradition. Use a food processor to make dressing.
2. 2
   Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
3. 3
   Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
4. 4
   Add egg and blend again.
5. 5
   Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
6. 6
   run processor until dressing is very smooth.
7. 7
   Correct salt and pepper seasoning.
8. 8
   This will keep for a week or so if covered tightly and refrigerated.
9. 9
   If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.