Have loved this dressing for the last 50 years, comes from Domenicos Pizza Parlor in Long Beach. Tip: whip all ingredients in a kitchen aide, then put in freezer for about 4-5 hours. Will gel up, like the original. Make sure to use Best Foods or Hellmans mayonnaise. Keep in mind that Best Foods doesn't come in quarts now so adjust ingredients accordingly.

Just thought of the spice listed on the bottle, is it Tamarind?

I too have loved this dressing for years. After many attempts to duplicate it, I now have the recipe. Thank you, thank you! I no longer live in the area and really miss this stuff.

Thanks for the recipe... My Brother Jerry made this recipe and would never share it... We miss him dearly and have longed to taste that dressing again... Can't thank you enough... He was the Chef of Domenico's...

I am Craig and Nancy's eldest daughter. I started working in the Domenicos family restaurant after my parents, Craig and Nancy purchased it from Domenico & his wife Beverly. I worked in the restaurant on & off for quite a few years. My mother and all the rest of us really liked Jerry. He was the a chef as well as the manager there for quite a few years. Jerry was much more than that though; smart, kind & funny.
All in all a great human being we all respected & loved very much.
* side story-my mother's mother was one of 12 children born from Norwegian immigrants, who lived in Minnesota.

I knew Jerry very well. He was an awesome man. I knew him when John's family owned Domenico's in Hawaiian Gardens. I always loved to see Jerry when I was home from Michigan in the early 1990's. I would occasionally waited tables when Que (sp?) (John's younger brother) would not have enough staff and I had stopped in for a bite. Jerry would just roll his eyes at Que. I can still remember the day John found Jerry at home. John was so heart broken. No matter how many tables I waited on or bussed, Jerry would never share the recipe with me.

Worked at Domenicos Belmont Shores in the 70's and this recipe is almost exact. We didn't add Worcestershire sauce and needs more garlic. Still make it occasionally and my family and friends love it.

I worked at Domenico's but in the mid 60's when Craig and Nancy bought the place. They were nice people and it was a great experience. My brother worked there before me as the manager, when Domenico and wife still owned it. I remember the dressing and the pizza dough were made under lock and key, by an outside company, and the dressing was delivered in the old fashioned milk jugs, (5gals I think). I do remember it having poppy seeds or something similar in it and it was very gelatinous when we pulled it out of the cooler across from the pizza ovens. I have never tasted another dressing like it and would like to recreate it. It was pretty much pure white so I have doubts about the recipe above, but I will try it anyway. If you have any suggestions, I would love to here from you.
I plan to go to Calif. soon from here in AZ and take some AZ friends with me for a first time experience.

I think you might be seeing fresh cracked pepper, not poppy seeds. I grew up in Long Beach and Dominico's was the place our Millikan group of friends always went to. I have had this salad dressing for 60 years and am making some today as a matter of fact. I live in FL now so cannot get it as often, although my parents would mail me some from time to time. I don't have a bottle in front of me right now but I remember going to a specialty store and buying the unusual spice listed on the ingredients. Is it astifada??? For some reason that seems to be the name I remember. Help me out Belmont Shore People! And yes you must use fresh garlic cloves. The beef consomme has gelatin in it so you do not need that extra step it sets up just with the soup.

Recipe seems authentic EXCEPT original calls for fresh crushed garlic cloves to taste, NOT garlic salt (or powder).

I will definitely be making this real soon. Domenico's salad dressing is like no other :)