Small Bowl of Russian Dressing

Russian Dressing


North American
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cup
**
15 min
See Notes		 What is Russian Dressing? Seems nobody knows, but the most common definition is mayonnaise with ketchup.

Recipe #1

-----
1
2
1
1/2
2
2
1
1/8
-----
1/4
3/4
---

cl
oz
t
t
t
T
t
---
c
c
-- Paste items
Egg Yolk (1)
Garlic (very fresh)  
Onion
Salt
Dijon Mustard
Tomato Paste
Chili sauce (2)  
Pepper
---------
Red Wine Vinegar
Olive Oil (3)  

Recipe #1 is made fresh and is pretty tasty. It should be kept refrigerated and used in less than a week. Important: see Egg Safety, and if in doubt, use Recipe #2 with commercial mayonnaise

  1. Set your EGG out long enough to come to room temperature. Separate the yolk from the white (use the white for something else).
  2. Grind together all Paste items, then blend in Vinegar (see Note-4).
  3. Whipping continuously, slowly dribble in the OLIVE OIL until evenly incorporated.
  4. Refrigerate immdiately and use in less than a week.

Recipe #2

-----
2
1
2
2
1
-----
1
3/4 		---
cl
oz
t
t
T
---
T
c 		-- Paste Items
Garlic (very fresh)
Onion
Dijon Mustard
Tomato Paste
Chili sauce
----------
Red Wine Vinegar
Mayonnaise (5)
  1. Grind together all Paste items, then blend in Vinegar (see Note-4).
  2. When the other ingredients are prepared just whip into the mayonnaise.
  3. Refrigerate and use within a month.

NOTES:

  1. Egg Safety:

      Recipe #1 uses raw egg yolk. Any danger in this is controversial and regional. Here in "over regulated" California, infections from home prepared food are pretty much non-existant, but if you live in a more "business friendly" state, like Iowa, you might want to use Recipe #2. For details see the Egg Safety section of our Eggs page.

  2. Chili Sauce:

      I use the widely available Huy Fong Sambal Oelek which contains no garlic or spicing that would distort the recipe.

  3. Olive Oil:

      For mayonnaise you'd want to use plain Pure Olive Oil for its mild flavor, but this recipe can easily stand up to Extra Virgin.

  4. Method:

      A mini-prep food processor is perfect for the whole job, but you can grind it all in a large mortar and whip by hand as was done traditionally.

  5. Mayonnaise:

      Home made is best, but can be risky in some states. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
1jd_russdress1 050405 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.