Loretto Salad Dressing (Original)
Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's. 518
corn syrup, white (karo)
grapeseed or avocado oil works well - olive oil will overpower the delicate flavours
apple cider vinegar
To make the slurry
In a saucepan, combine the cornstarch, sugar, paprika, salt, onion powder, garlic powder, dry mustard, corn syrup and water. Bring to the boil over medium heat while constantly whisking to prevent lumps.
As the mixture reaches the boil, it will thicken; reduce heat to medium-low and continue whisking until bubbling wildly. Remove from heat and set aside to cool.
To make the dressing
In the bowl of a stand mixer with a whisk attachment (or food processor can work as well), add the eggs, two tablespoons of lemon juice, two tablespoons of water and two tablespoons of white apple cider vinegar. Whisk on low speed to combine.
While whisking on low speed, add one cup of the hot slurry mixture, 1/8 cup at a time to temper. Do not incorporate the hot slurry too quickly or you could "scramble" the eggs. Take your time (or allow the slurry to cool down to 100 degrees F).
Turn the mixer to maximum speed and very slowly add the vegetable oil by drizzling into the mixer bowl. Then slowly add the vinegar.
Transfer to containers, seal tightly and refrigerate until ready to use.
At the Castle Restaurant, this dressing was served over a bed of romaine lettuce, garnished with chickpeas (garbanzo or Ceci beans) cucumber and cherry tomatoes.