Spinach Salad Dressing 02
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 is the Original version of this recipe, but it’s called Spinach Salad Dressing 02 because I adapted the Original for use with a cold Spinach Salad, and having done the work on that recipe first, it got to be called Spinach Salad Dressing 01. Anywho, this is the Original Spinach Salad Dressing meant to be heated as part of a warm, or wilted, Spinach Salad.
Servings Prep Time
1-1/2gallons 30minutes
Servings Prep Time
1-1/2gallons 30minutes
Ingredients
Instructions
  1. Put all of the above ingredients into a large mixing bowl, or large mixer with a whisk attachment.
  2. Whisk either by hand or in a mixed till well combined.
  3. Ladle small amounts into a blender and blend till a little frothy.
  4. Empty blender into large mixing bowl or mixer, and continue processing the rest of the dressing.
  5. When all of the dressing has been blended and added to the mixing bowl, whisk well to combine.
  6. 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.

NOTE:  When heating a small amount of this dressing for use with a wilted or warm salad, heat in a double boiler, or over direct heat, whisking constantly till ribbons begin to form, or to 140 degrees F for 3.5 minutes to kill any bacteria in the eggs, and use immediately to avoid curdling.

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.”