House of Prime Rib Salad Dressing
The creamy, tangy dressing poured tableside over ice-cold greens at San Francisco’s legendary carving-cart steakhouse.
At House of Prime Rib, the salad arrives before anything else — an enormous bowl of iceberg, romaine, and watercress nestled in a container of ice, spun tableside, and doused in a dressing so distinctive that regulars talk about it almost as much as the prime rib itself.
“What it is is that we need to make a yeast-based fermented base, and that takes at least a week to ferment. After you have the base, then we mix in the rest of the ingredients from the canola oil to the egg yolk. You also have vinegar and sherry.”
— Joe Betz, longtime owner, House of Prime Rib (OpenTable interview)That fermented base is the real secret — the owner has said it’s five ingredients and won’t say more. No copycat recipe, including this one, can honestly claim to replicate it. What we can do is rebuild the parts of the process that are publicly known — the egg yolk and canola oil emulsion, apple cider vinegar, dry sherry, and a seasoned salt — into a dressing that gets close in flavor and texture, without pretending to have cracked the secret.
A quick note before you start: this recipe skips the week-long fermentation step entirely. It’s a fast, honest home version built around the confirmed ingredients, not a claim to the exact restaurant formula. Chill it overnight if you can — it noticeably improves as the flavors settle.
Watch It Made
Quick Recipe Facts
Equipment
- Medium mixing bowl
- Whisk
- Measuring spoons and cups
- Airtight jar or bottle, for storage
Ingredients
- 1 largeEgg yolk (pasteurized recommended)
- 2 tbspApple cider vinegar
- 1 tbspDry sherry
- 1 tspDijon mustard
- 1 cupCanola oil
- 1 tspSeasoned salt
- 1/4 tspGarlic powder
- 1 tspGranulated sugar
- 1–2 tbspWater, to thin
- To tasteFreshly ground black pepper
The real dressing’s tang and depth come from a proprietary fermented base we can’t reproduce — the Dijon and sherry here are our stand-ins for some of that complexity, not an exact match.
Step-by-Step Instructions
Whisk the base
In a medium bowl, whisk the egg yolk, apple cider vinegar, dry sherry, and Dijon mustard together until smooth and slightly thickened, about 30 seconds.
Emulsify the oil
While whisking constantly, add the canola oil in a very thin, slow stream — almost drop by drop at first. Keep whisking until the mixture thickens into a smooth, creamy emulsion, similar to a loose mayonnaise. Going too fast here is the most common reason the dressing breaks.
Season
Whisk in the seasoned salt, garlic powder, sugar, and black pepper until fully combined and the color turns a pale, even yellow.
Thin to a pourable consistency
Add water one tablespoon at a time, whisking between additions, until the dressing reaches a pourable, ribbon-like consistency — it should coat a spoon but still flow easily.
Chill
Cover and refrigerate for at least 1 hour, ideally overnight, so the flavors meld. Whisk or shake vigorously again before serving, since natural separation is normal for this style of dressing.
Serve
Pour over ice-cold chopped lettuce and toss, or serve on the side in a small pitcher for drizzling, the way it arrives tableside at the restaurant.
Recipe Notes
Dressing won’t thicken?
You likely added the oil too quickly. Start over with a fresh yolk if it won’t come together, drizzling even more slowly at the start.
Tastes flat right after mixing?
This dressing genuinely improves after a few hours in the fridge — the raw edges of the vinegar and sherry mellow out. Don’t judge it before it’s chilled.
Raw egg concerns
Use a pasteurized egg yolk (widely sold in grocery stores) if you’re serving anyone pregnant, elderly, very young, or immunocompromised.
About “seasoned salt”
Store-bought seasoned salt (like Lawry’s brand) works fine here. If making your own blend, aim for salt, paprika, garlic powder, onion powder, and a pinch of celery salt.
Substitutions
Egg yolk
Swap the egg yolk and oil emulsion step for 2–3 tablespoons of good-quality store-bought mayonnaise, then continue with the rest of the recipe.
Dry sherry
Dry white wine or a splash of sherry vinegar can stand in, though the flavor will shift slightly from the original.
Canola oil
A neutral oil like avocado or grapeseed oil works the same way. Avoid strong-flavored oils like extra-virgin olive oil, which will overpower the dressing.
Apple cider vinegar
White wine vinegar is the closest substitute if you don’t have apple cider vinegar on hand.
Storage & Serving
Refrigerate in an airtight jar or bottle for up to 5 days.
Re-emulsify before each use — shake or whisk vigorously, since separation is natural for this style of dressing and doesn’t mean it’s gone bad.
Don’t freeze — the emulsion will break permanently once thawed.
What to Serve It On
The restaurant pours this over a chilled bowl of iceberg, romaine, and watercress, mixed with chopped hard-boiled egg, pimento, and thin slices of sweet beet, served ice-cold before the main course. It also works well as a dip for crudités or drizzled over a simple wedge salad.
Nutrition (estimated, per 2 tbsp serving)
Based on roughly 12 servings (2 tbsp each) from a 1.5-cup batch — not laboratory-tested. Actual values vary with exact brands used.
Frequently Asked Questions
Is this the real House of Prime Rib recipe?
No, and it can’t be. The restaurant’s owner has confirmed the real dressing starts with a secret, yeast-based fermented base made of five ingredients that takes over a week to ferment. That base is proprietary and has never been published, so this is a copycat built around the parts of the process that are publicly known: canola oil, egg yolk, apple cider vinegar, dry sherry, and a seasoned salt.
Is it safe to use raw egg yolk?
Use a pasteurized egg yolk if you’re concerned about raw egg, especially for anyone pregnant, elderly, very young, or immunocompromised. Pasteurized eggs are sold in most grocery stores and work the same way in this recipe.
Why did my dressing separate?
This is a loose emulsion, so some separation after chilling is normal. Just whisk or shake it vigorously before serving to bring it back together.
Can I make it without raw egg?
Yes. Substitute 2–3 tablespoons of good-quality store-bought mayonnaise for the egg yolk and oil emulsion step, then continue with the rest of the recipe as written.
How long does it keep?
Store it in an airtight jar in the refrigerator for up to 5 days. Because it contains raw or lightly processed egg yolk, don’t leave it at room temperature for more than about 2 hours.
What salad should I serve it on?
The restaurant serves it over iceberg, romaine, and watercress with chopped hard-boiled egg, pimento, and thinly sliced beets, chilled over a bowl of ice before serving.
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A Final Note
This is a home cook’s honest attempt at a restaurant classic — built from the owner’s own words about the process, not a claim to have cracked the actual secret. The fermented base is the real magic, and it’s staying a secret. Everything else here is a genuinely good starting point you can make your own.