Directions:
- A St. Louis tradition. Use a food processor to make dressing.
- Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
- Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
- Add egg and blend again.
- Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
- Run processor until dressing is very smooth.
- Correct salt and pepper seasoning.
- This will keep for a week or so if covered tightly and refrigerated.
- If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.41 Kcal (944 kJ) | ||
| Calories from fat | 225.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.11g | 39% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 41.56mg | 2% | |
| Potassium | 32.6mg | 1% | |
| Total Carbs | 1.2g | 0% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 458.39 Kcal (1919 kJ) | ||
| Calories from fat | 459.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.06g | 39% | |
|---|---|---|---|
| Cholesterol | 55.48mg | 9% | |
| Sodium | 84.51mg | 2% | |
| Potassium | 66.29mg | 1% | |
| Total Carbs | 2.45g | 0% | |
| Sugars | 1.03g | 2% | |
| Dietary Fiber | 0.48g | 1% | |
| Protein | 2.25g | 2% | |
| Vitamin C | 2.2mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 17.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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