But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.
Season with fine sea salt, if desired. How would you rate Russian Dressing? Leave a Review. Awesome recipe! I use it on our Reuben.
Thank you! Definitely a keeper! Made as written with regular ketchup, added 1T if Tiger Sauce at the end. Charlottesville, VA. Made as written using ketchup and set baby ray's hot sauce. Made it to go on my rueban but I can see me using it on lots of things. Central Arkansas. Your link to Homemade Salad Dressing Primer won't work. This is absolutely delicious! I made exactly as directed with store bought mayo, but homemade ketchup less sweet and no chili. I wanted to eat it right off the spoon.
Makes a great sauce for sandwiches. I make a "Rachel" sandwich - like the Reuben, but with turkey instead. East Amwell, NJ. I made this just as written. It was fabulous on a Reuben Sandwich! This recipe is a keeper! For a while, the working theory was that Russian dressing got its name from the presence of caviar. The belief that "In its original form, [Russian dressing] always contained caviar" was echoed by the New York Times as late as However, The Oxford Encyclopedia of Food and Drink in America believes that the idea that Russian dressing once contained caviar "is unlikely.
Whether or not Colburn ever put caviar in his Russian dressing is up for debate, but subsequent versions of the recipe nonetheless took the caviar concept and ran with it.
A New York Times also notes that an early version of Larousse Gastronomique said that Russian dressing should be made with mayonnaise, poached coral for its colorful tint , the pulverized shell of a lobster, fresh black caviar, and seasoned with salt.
Needless to say, that's … not how anyone makes Russian dressing anymore. The one thing your prototypical version has in common with that, uh, interesting recipe above is the use of mayonnaise. You'll also find portions of ketchup and Worcestershire as well. From there, you can kind of freestyle it a bit, though a pretty good recipe for Russian dressing incorporates a little hot sauce, some dry mustard, and parsley for some herbaceousness.
Once you think of it in terms of a sort of ketchup-driven Tartar sauce, you'll start to hone in on how to put things together. No one's going to stop if you want to flex and add some caviar in there … but just know that it'll probably catch them by surprise — and probably cost you a bit more to prepare.
Get the Recipe: Russian Salad Dressing. The quintessential use case for a Russian dressing is the classic Reuben sandwich, which slaps together corned beef, Swiss, sauerkraut, and Russian dressing on rye. The Reuben and its main spread are one of the ideal things to order from an old-school deli.
That's far from the only sandwich it belongs on, though, as it'd fit in on a burger as well. The distinction between these two American condiments named after places lies in a subtle differentiation of taste and texture.
Both start with the same mayo-ketchup base, as well as some of the add-ins like Worcestershire and hot sauce, depending on who you ask. The biggest difference is the use of a chopped hard-boiled egg in Thousand Island to thicken and bind the ingredients. While a Nashuan or an upstate New Yorker living around Lake Ontario might let their regional pride get the best of them, the differences between Russian dressing and Thousand Island aren't significant enough that it's worth beefing with whoever is making your Reuben over their particular choice.
So in case you've spent years boycotting Russian dressing because of Vladimir Putin, just know that it's OK to spread the stuff on your sandwich without fear. Just don't call it Big Mac sauce.
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