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| Type | Salad dressing |
|---|---|
| Place of origin | United States |
| Region or state | St. Louis,Missouri |
| Created by | Cornelius Deken, Mayfair Hotel |
| Main ingredients | Cooking oil (corn orcanola),eggs,anchovies,garlic,mustard orhorseradish mustard,celery,onions,champagne, and blackpeppercorns |
Mayfair salad dressing is asalad dressing incorporatinganchovies, created at theMayfair Hotel in downtownSt. Louis. It was first served in the hotel's restaurant, The Mayfair Room, the first five-star restaurant in Missouri,[1] which featured Elizabethan-inspired decor. Chef Fred Bangerter is believed to have created the dressing around 1935.[1] The dressing was also credited to the head waiter of that era named Harry Amos.
According to legend, Mayfair salad dressing is made from anoil (such ascorn orcanola) and whole egg base seasoned withanchovies,garlic,prepared mustard (horseradish mustard may be used),celery,onion,champagne, and blackpeppercorns.[2] Sometimesmonosodium glutamate is also used.
The dressing was the signature dish at the historic Nantucket Cove restaurant in St. Louis, whence the proprietor had purchased the tightly guarded secret recipe from the Mayfair hotel itself. While the original recipe remains a secret, there are many versions of "Mayfair dressing" on the menu in present day St. Louis restaurants.[3]
Restaurants Known to Serve Mayfair Dressing
Mayfair Hotel (Closed)
Romine's Chicken (Closed)
Malone's Grill & Pub (Purchased Romine's, Now Closed)
Citizen Kane's in Kirkwood, MO
O'Connell's Pub in Saint Louis, MO
Sam's Steakhouse in Saint Louis, MO
The Concord Grill in Saint Louis, MO
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https://www.stlmag.com/dining/recipes/try-this-salad-recipe-from-the-st-louis-world-s-fair-exhibit/
