Tee Pee Restaurant Salad Dressing - cooking recipe

Ingredients

For the Mayonnaise base
13 ounces sugar
2 ounces dry mustard
1/2 ounce ginger
6 ounces salt
1/2 ounce nutmeg
1/2 ounce paprika
1/2 ounce white pepper
18 eggs
2 gallons salad oil
4 quarts water
2 lbs cornstarch
8 ounces cider vinegar
For the Garlic Oil
3 garlic cloves
1 gallon salad oil
For the Dressing
14 ounces paprika
4 ounces sugar
6 ounces lawrey's seasoning salt
3 ounces salt
2 ounces anchovy paste
14 ounces wine vinegar
2 quarts water

Preparation

To make mayonnaise: Stir together dry mustard, nutmeg, ginger,paprika and white pepper and set aside.
Break eggs into mixing bowl and beat well. With mixer on high speed slowly add 2 gallons salad oil.
Bring 3 quarts of water to boil. Mix each pound of corn starch with 1/2 qt of cold water. Add cornstarch mixture to boiling water to the mayonnaise mixture and stir well.
Add dry mixture and vinegar and mix.
To make Garlic oil:
Peel garlic and add to garlic to a gallon of salad oil and let soak overnight.
To make dressing:
Stir paprika, season salt, sugar and salt. Stir this into 1 cup of the mayonnaise mixture along with the anchovy paste. Add wine vinegar, water and 10 oz of garlic oil, stir thoroughly. Save remaining oil for other recipes.