Serving

Russian Dressing
North American

Makes:
Effort:
Sched:
DoAhead:  
1-1/2 cup  
**
1/4 hr  
See Notes

What is Russian Dressing? Seems nobody knows, but the most common definition is mayonnaise with ketsup. Recipe #1 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.

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)  

  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

  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 Yolk:   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. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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