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Loretto Salad Dressing (Original)

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Recipe

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.

 

Yield

36 servings

Prep

20 min

Cook

20 min

Ready

60 min

Ingredients

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

Amount Measure Ingredient Features
Slurry
9E+1 ml cornstarch
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75 ml sugar
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3E+1 ml paprika
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15 ml salt
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7.5 ml onion powder
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7.5 ml garlic powder
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2.5 ml dry mustard
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118 ml corn syrup, white (karo)
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355 ml water
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Homemade mayo
3 large eggs
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3E+1 ml lemon juice
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1.2 l vegetable oil
grapeseed or avocado oil works well - olive oil will overpower the delicate flavours
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237 ml apple cider vinegar
white
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Directions

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 Arrow up button

Comments


anonymous

who posted this recipe??

anonymous

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

You can work it out, I did

Tina   United States

What was the racial? I would like to try this.I loved there dressing

anonymous

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

anonymous   

I don't have any pics but I remember the original glass bottle as well as the plastic bottle that they switched to towards the end , the glass bottle was the same as Dale's marinade except it was an inch taller.

anonymous

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.

anonymous

Oh, my this brings back some great memories!!!! Will have to try to make this. Loved this dressing..

 

 

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 28896% 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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