29 Sep Spinach Salad Dressing 01
Posted at 08:49h
in American, Brunch, Bulk Foods, Dinner, Dressings, French (Haute’), Late Night, Salads, Salads, Vegetables
When I first learned this recipe I had been cooking for probably less than a year or so; it was presented as a big "Family Secret", "Secret Recipe", to me by the then owners of the Towne House Restaurant in Lambertville, NJ. Being relatively new to the kitchen arts, I actually believed this to indeed be a secret, and judging from the response of the foodie following of the restaurant, and their praise for the recipe, the legend held some truth for me, and still a little bit to this day.
This version of the recipe I'm calling Spinach Salad Dressing 01 because I'm adapting it to be used cold in the following salad presentation. The original was used in a warm (wilted) Spinach Salad; I'll present the original version as Spinach Salad Dressing 02 because I wrote this Spinach Salad recipe first, and I'm too lazy to go back and rename a bunch of stuff. Enjoy!!
| Servings | Prep Time |
| 1-1/2 gallons | 30 minutes |
| Cook Time | Passive Time |
| 15 minutes | 2 hours |
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When I first learned this recipe I had been cooking for probably less than a year or so; it was presented as a big "Family Secret", "Secret Recipe", to me by the then owners of the Towne House Restaurant in Lambertville, NJ. Being relatively new to the kitchen arts, I actually believed this to indeed be a secret, and judging from the response of the foodie following of the restaurant, and their praise for the recipe, the legend held some truth for me, and still a little bit to this day.
This version of the recipe I'm calling Spinach Salad Dressing 01 because I'm adapting it to be used cold in the following salad presentation. The original was used in a warm (wilted) Spinach Salad; I'll present the original version as Spinach Salad Dressing 02 because I wrote this Spinach Salad recipe first, and I'm too lazy to go back and rename a bunch of stuff. Enjoy!!
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Ingredients
- 1 gallon Mayonnaise
- 1 cup Cidar Vinegar
- 1 cup Red Wine Vinegar
- 1 lb. Sugar, Granulated, Fine (I refer to this as Bar Sugar in the recipe.)
- 2 cups Olive Oil, Extra Virgin (I refer to the as Rita Oil in the recipe.)
- 6 each Eggs
- 2 tbsps. Garlic Powder
- 2 tsps. Sea Salt (Regular Iodized Salt is OK; I've just become accustomed to using Sea Salt everywhere over the last 10 years or so.)
- 1 tps. Pepper, White, Ground
- 1 tbsp. Worcestershire Sauce
- 4 tbsps. Basil, Dried
- 2 tbsps. Parsley, Dried
- 1 tbsp. Chervil, Dried
- 2 tsps. Tarragon, Dried
- 1 dash Tabasco Sauce
- 2 cups Milk
- 1 tbsp. Dry Mustard (Coleman's, etc...)
- 2 each Lemon Juice, Fresh (Juice of 2 Lemons)
Servings: gallons
Units:
Instructions
- Put all of the above ingredients into a large mixing bowl, or large mixer with a whisk attachment.
- Whisk either by hand or in a mixed till well combined.
- Ladle small amounts into a blender and blend till a little frothy.
- Empty into double boiler, and repeat till all of the dressing has been processed. Leave the double boiler off the heat until all the processed dressing is added to it.
- Apply heat to double boiler - medium heat. Stir with a wooden spoon almost continuously until the dressing reached 140 degrees F, and then continue stirring for about 3-1/2 minutes thereafter to destroy any bacteria in the eggs and thus pasteurizing the dressing. NOTE: It is very easy during the cooking process to curdle, and ruin, the dressing, so watch closely, keep stirring, and check the temperature often.
- Remove the dressing from the heat and place the bowl over or in an Ice Water Bath. Stir to cool slightly, then let it sit in the Ice Bath for 10 minutes or so, stirring occasionally.
- Store the dressing in a container, or containers, and refrigerate. DO NOT FREEZE! Freezing will destroy the product.
Recipe Notes
This recipe makes approximately 1-1/2 gallons of dressing (1.375 gallons if you're picky), which is about 352 Tablespoons, or enough for about 88 Spinach Salads... guess you can consider this a bulk recipe. The resizing feature built into the servings field of these recipes might be a nice guide to help you scale this recipe down to manageable "at home" proportions.
On "Egg Safety", this from our good friends at the Egg Safety Center:
"Egg products made of plain whole eggs are pasteurized, or heated to destroy bacteria. The pasteurization process consists of bringing the eggs to 140°F and keeping them at that temperature for three and a half minutes."
The whole point of separating this dressing recipe from the original is to provide cooking (pasteurizing) instruction for egg safety.
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