Mayfair Dressing

If you grew up in St. Louis in the 1950’s-70’s, your family probably made Mayfair Dressing. They had an index card or perhaps a tattered newspaper clipping proclaiming to be “real Mayfair Dressing.”

Mayfair refers to the Mayfair Hotel. This was from the day when hotels were also fine dining establishments.

SOURCE: The Chet’s Notebook at The Mayfair-Lennox Hotel Kitchens

YIELD: 1 gallon Note! One gallon!


  • 5 oz cleaned, trimmed celery
  • 10 oz peeled whole onions
  • 1/2 can (28 oz ea) anchovie filet, oil also used
  • 3 qt cooking oil
  • 1 oz fresh crushed black pepper
  • 1 oz peeled garlic clove
  • 5 oz prepared mustard
  • 8 each “AA” grade eggs

Blend in a blender.

Notice this is very similar to Ceasar dressing.