TeePee Dressing
My grandma gave me this recipe from the Tee Pee Restaurant that used to be in Indianapolis. It's got a kick to it and I cant get enough. Bold flavors!
My grandma gave me this recipe from the Tee Pee Restaurant that used to be in Indianapolis. It's got a kick to it and I cant get enough. Bold flavors!
- Carbohydrate 49.9602185453618 g
- Cholesterol 370.228400051735 mg
- Fat 730.094190636099 g
- Fiber 24.3652331711624 g
- Protein 20.9810173965883 g
- Saturated Fat 143.091956291036 g
- Serving Size 1 1 Serving (1102g)
- Sodium 14379.3788761266 mg
- Sugar 25.5949853741994 g
- Trans Fat 559.780632838359 g
- Calories 6782 calories
Step-by-step
- Combine all ingedients in large mixer bowl and mix until smooth.
- Add water until its a good consistenty (about a cup).
Swapping standard mayonnaise for Greek yogurt will destabilize the emulsion, yielding a watery sauce rather than a thick, clingy condiment. Real mayonnaise provides the stable oil-in-water matrix required to suspend heavy spices like paprika and dry mustard without separating.
Emulsification and Viscosity Control
Achieving the correct pourable consistency relies entirely on the gradual addition of water during mixing. Pouring water in too quickly breaks the mayonnaise emulsion, causing the vegetable oil and vinegar to separate. Add cold water one tablespoon at a time into the mixer bowl while running the paddle attachment at medium speed. This gradual hydration allows the starch and protein networks to absorb approximately one cup of water without losing structural integrity. Stop adding liquid the moment the mixture coats the back of a spoon smoothly.
- If the dressing appears curdled or greasy, the water was added too rapidly. Whisk in an extra tablespoon of mayonnaise to re-establish the emulsion.
- Store the finished dressing in an airtight glass container in the refrigerator for up to five days. Stir thoroughly before serving if minor settling occurs during cold storage.
