Serving
(click to enlarge)

 Russian Dressing
North American
Serves:
Effort:
Sched:
DoAhead:		 ( )
easy
1/4 hrs
1 day
What is Russian Dressing? Seems nobody knows but the most common definition is mayonnaise with ketsup. This version is made fresh and is pretty tasty. It should be kept refrigerated and used in less than a week. Important: see Note 1. If you are concerned, use Recipe #2 with commercial mayonnaise.
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+
+
+
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+ 		1
2
1
1/2
2
2
1
1/8
1/4
3/4

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2
1
2
2
1
1
3/4
cl
oz
t
t
t
T
t
c
c

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

-- Recipe #2
Garlic (very fresh)
Onion
Dijon Mustard
Tomato Paste
Chili sauce
Red Wine Vinegar
Mayonnaise
    Recipe #1
    A mini-prep food processor is perfect for the whole job, but you can grind in a large mortar and whip by hand as was done traditionally.
  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. Chop / grind together to a paste ALL * Ingredients, then blend in Vinegar.
  3. Whipping continuously, slowly dribble in the OLIVE OIL until evenly incorporated.
  4. Refrigerate immdiately and use in less than a week.

    Recipe #2
  1. Chop / grind together to a paste ALL + Ingredients, then blend in Vinegar.
  2. When the other ingredients are prepared just whip into the mayonnaise.
  3. Refrigerate and use within a month.
NOTES:
  1. This recipe uses raw egg yolk. Any danger in this is controversial (for opinions we have Dr. Mercola, the Medical College of Wisconsin and the Egg Industry). Infections from home prepared food have been almost nonexistant and problem chickens are being eliminated, but infants, the very elderly and people with impaired immune systems may wish to avoid raw or soft cooked eggs (which would include properly made omelets). In any case, use only eggs that have been continuously refrigerated and have no cracks in the shell, and observe proper handling percautions.
  2. For mayonnaise use plain Olive Oil for a delicate flavor, but this recipe can stand up to Extra Virgin.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    ujd_russdress1 050405 final

©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted