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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.















6 tablespoons cornstarch
5 tablespoons sugar
2 tablespoons paprika
1 tablespoon salt
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
½ teaspoon dry mustard
½ cup corn syrup, white (karo)
1 ½ cups water
Homemade mayo
3 large eggs
2 tablespoons lemon juice
5 cups vegetable oil
grapeseed or avocado oil works well - olive oil will overpower the delicate flavours
1 cup 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.

Click here for an easier simplified home cook version of this recipe


* not incl. in nutrient facts

Add review




who posted this recipe??

about 3 years ago

The original recipe used garlic salt and onion salt. Substituting powder for salt will require a reduction.

You can work it out, I did

over 1 year ago

Does anyone have a photo of the original bottle this dressing came when when you bought it at grocery stores there in western NY?

over 1 year ago

I don’t believe the nutrition info below is accurate when 2 T of corn syrup has 30g of carb and it calls for a cup.

over 1 year ago

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 28896% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 201mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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