Re:Gibbys salad dressing
Somebody has better ears then I have. I listened to that vid several time on the dressing. The words mustard have been truncated by the editing when she said flour and it's yellow too. And I couldn't for the life of me make out the words half and half until I saw the recipe and listened again. Dry mustard is often part of regular mayo, so I was wrong on that one.
The brines from the condiments came from one of the places that I worked 40 years ago. Those Greeks didn't believe in throwing anything away. Every vegetable end, scraping, condiment brine, bones, sliced meat ends was saved and incorporated into something. One of the owner's wife would come in a few times a week. The cold salad plates were here thing. She'd take a few bottles of the oldest sub dressing that we'd put up by the boxfull in the walk-in and make a creamy blender dressing using the sub sauce, corn syrup, eggs, grated parm and romano,water, brine from the cherry or pepperocini peppers and this foodservice, powdered thickening agent in batches. This stuff used to really foam up, but got mixed all together and put back in the walk-in. Incredible taste. All the ends from the sliced meat rounds were cubed and went into those salads plates Pure profit from 5lb bags of salad mix and some shredded cheddar. Amazing how these folks knew how to flip one end or leftover into another. Those brines from the pickles and olives found their way into everything.