Recreating a Childhood Favorite: Tee Pee Restaurant Salad Dressing

The Indianapolis culinary scene holds a special place in my heart, not just for its innovative chefs and farm-to-table movement, but also for the nostalgic flavors of my childhood. One restaurant, sadly no longer with us, stands out in my memory: the Tee Pee Restaurant. While I can barely remember the interior decor, I have vivid memories of the crisp, cold lettuce topped with julienned beets, all drenched in their signature creamy, tangy dressing. My sisters and I would practically fight over the last bits on the plate. Trying to recreate that dressing is like chasing a beloved childhood memory, and I’m excited to share my attempt to capture that magic in this recipe.

Recipe Overview

• Prep Time: 1 hour (plus overnight soaking)
• Cook Time: 15 minutes
• Total Time: 24 hours 15 minutes
• Yields: 4 gallons
• Serves: 200
• Dietary Type: Not specified (Contains Eggs, Dairy-Free otherwise)

Ingredients

For the Mayonnaise Base:

• 13 ounces sugar
• 2 ounces dry mustard
• ½ ounce ginger
• 6 ounces salt
• ½ ounce nutmeg
• ½ ounce paprika
• ½ ounce white pepper
• 18 eggs
• 2 gallons salad oil (vegetable or canola oil)
• 4 quarts water
• 2 lbs cornstarch
• 8 ounces cider vinegar

For the Garlic Oil:

• 3 garlic cloves
• 1 gallon salad oil (vegetable or canola oil)

For the Dressing:

• 14 ounces paprika
• 4 ounces sugar
• 6 ounces Lawry’s seasoning salt
• 3 ounces salt
• 2 ounces anchovy paste
• 14 ounces wine vinegar
• 2 quarts water

Equipment Needed

• Large mixing bowl
• Electric mixer
• Large saucepan
• Whisk
• Large storage containers

Instructions

1. Prepare the Spice Mix: In a small bowl, stir together the dry mustard, nutmeg, ginger, paprika, and white pepper. Set aside. This pre-mixed spice blend will ensure even distribution of flavors in the final mayonnaise.

2. Emulsify the Mayonnaise: In a large mixing bowl, crack the eggs and beat well with an electric mixer until light and frothy. Gradually add the 2 gallons of salad oil in a slow, steady stream while the mixer is running on high speed. This gradual addition is crucial for creating a stable emulsion. If you add the oil too quickly, the mayonnaise may separate.

3. Cook the Cornstarch Mixture: Bring 3 quarts of water to a boil in a large saucepan. In a separate bowl, whisk each pound of cornstarch with ½ quart of cold water to create a slurry. This prevents lumps from forming when you add it to the boiling water.

4. Combine and Thicken: Carefully pour the cornstarch mixture into the boiling water while constantly stirring with a whisk. Continue to cook until the mixture thickens to a pudding-like consistency. Immediately add the hot cornstarch mixture to the mayonnaise mixture in the mixing bowl and stir well to combine. The heat from the cornstarch mixture helps to further emulsify the mayonnaise.

5. Season and Temper: Add the dry spice mixture to the mayonnaise base. Then, add the cider vinegar and mix well to incorporate all ingredients thoroughly. The vinegar will help to balance the richness of the mayonnaise.

6. Infuse the Garlic Oil: Peel the garlic cloves and add them to a gallon of salad oil. Let this mixture soak overnight in the refrigerator. This allows the garlic flavor to infuse into the oil.

7. Prepare the Dressing Base: In a separate bowl, stir together the 14 ounces of paprika, 4 ounces of sugar, 6 ounces of Lawry’s seasoning salt, and 3 ounces of salt.

8. Final Assembly: Stir the paprika mixture into 1 cup of the mayonnaise mixture, along with the 2 ounces of anchovy paste. Add the 14 ounces of wine vinegar, 2 quarts of water, and 10 ounces of the garlic oil. Stir thoroughly until all ingredients are well combined. Save the remaining garlic oil for other culinary uses.

Expert Tips & Tricks

• Temperature is Key: Ensuring the eggs are at room temperature before starting the mayonnaise helps them emulsify better.
• Slow and Steady Wins the Race: When adding the oil to the eggs, be patient and add it in a very slow, steady stream. This prevents the mayonnaise from breaking.
• Adjust to Taste: Taste the final dressing and adjust the seasoning as needed. You may want to add a touch more sugar or vinegar to balance the flavors.
• Homemade Mayonnaise Considerations: Homemade mayonnaise is much more perishable than store-bought. Keep it refrigerated at all times and use it within a week.
• Garlic Oil Storage: Properly infused garlic oil can be stored in the refrigerator for up to 2 weeks. Be mindful of potential botulism risks with homemade garlic oil, so always refrigerate.

Serving & Storage Suggestions

This Tee Pee Restaurant Salad Dressing is best served chilled over a bed of crisp lettuce, ideally with julienned beets as a classic accompaniment. It also pairs well with other salads, as a dipping sauce for vegetables, or even as a spread for sandwiches.

Store the dressing in an airtight container in the refrigerator. Due to the homemade mayonnaise base, it’s best to consume the dressing within one week. It is not recommended to freeze this dressing, as the emulsion may break upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	3760 kcal	N/A
Calories from Fat	3811 g	50%
Total Fat	423.5 g	651%
Saturated Fat	58.5 g	293%
Cholesterol	8.5 mg	3%
Sodium	267.5 mg	11%
Total Carbohydrate	4.1 g	1%
Dietary Fiber	0.5 g	2%
Sugars	1.4 g	N/A
Protein	0.6 g	1%

Variations & Substitutions

• Vegan Option: While this recipe relies heavily on eggs for the mayonnaise base, creating a truly authentic vegan version would require significant experimentation with plant-based emulsifiers like aquafaba or silken tofu. A store-bought vegan mayonnaise could be used as a base, but the final flavor profile will differ.
• Lower Sugar: Reduce the amount of sugar in the mayonnaise base and dressing to suit your taste preferences. Consider using a sugar substitute, but be aware that it may affect the texture.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
• Herb Infusion: Infuse the garlic oil with other herbs, such as rosemary or thyme, for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is it important to add the oil slowly when making mayonnaise?
A: Adding the oil too quickly prevents the eggs from properly emulsifying, which can result in a broken or separated mayonnaise.

Q: Can I use store-bought mayonnaise instead of making my own?
A: While you can use store-bought mayonnaise as a shortcut, the flavor will not be as authentic as homemade.

Q: How long does this dressing last in the refrigerator?
A: Due to the homemade mayonnaise base, it’s best to consume the dressing within one week.

Q: Can I freeze this dressing?
A: Freezing is not recommended as it can cause the emulsion to break and the dressing to separate upon thawing.

Q: What if my mayonnaise separates?
A: If your mayonnaise separates, try whisking an egg yolk in a clean bowl and slowly drizzling in the separated mayonnaise while whisking continuously. This can sometimes re-emulsify the mixture.

Final Thoughts

Recreating this Tee Pee Restaurant Salad Dressing has been a journey back to my childhood, filled with fond memories of family dinners and the simple joy of a perfectly dressed salad. While this recipe aims to capture the essence of that flavor, I encourage you to experiment and adjust the ingredients to suit your own preferences. Whether you serve it on a classic lettuce and beet salad or use it as a dipping sauce for your favorite vegetables, I hope this dressing brings a touch of nostalgic flavor to your table. I’d love to hear your feedback and experiences with this recipe – happy cooking!