Russian Dressing is the perfect accompaniment to Reubens and so much more. It’s slightly tangy, slightly spicy, and totally addicting! Russian Dressing takes minutes to put together, and will keep for a week in the refrigerator.
Some time back, the Master Taste Tester suggested that we should try our hand at making sauerkraut. Without going into the detail, our efforts were quite successful. Last month, the Master Taste Tester suggested that we should again make some sauerkraut which we did.
At the present time, he’s gone through two jars. A third jar is in the refrigerator and is almost gone, and five jars are fermenting away!
You may be wondering what that has to do with Russian Dressing! The answer is the Reuben sandwich – layers of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between two slices of rye bread. Rather than use store-bought Thousand Island dressing on the Reuben, I decided to make Zingerman’s Russian Dressing featured on foodnetwork.com.
The ingredients included mayonnaise, chili sauce, sour cream, chopped parsley, minced onion, minced dill pickle, fresh lemon juice, grated horseradish, and Worcestershire sauce. By the way, I used fresh horseradish from my brother’s garden!
The hardest part of making the Russian Dressing was measuring the ingredients, chopping the parsley, mincing the onion and the pickle, and grating the horseradish. Once this was done, I added all of the ingredients to bowl.
I whisked the ingredients together to ensure that everything was well combined,
and ended up with an incredibly flavorful Russian Dressing. My plan is to use it not only on Reuben sandwiches, but also on Mini-Reuben Cups which I plan on making tomorrow, so stay tuned!
- 3/4 cup (6 ounces) Mayonnaise
- 1/4 cup plus 2 to 3 Tablespoons (3 to 4 ounces) chili sauce
- 2 Tablespoons sour cream
- 2 teaspoons chopped parsley
- 1 Tablespoon plus 1 teaspoon minced sweet onion
- 1 Tablespoon plus 1 teaspoon minced dill pickle
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon prepared horseradish (See Note 1)
- 1/4 teaspoon Worcestershire sauce
Combine all ingredients in a bowl. Mix well. Yield: 2 cups (See Note 2)
- Note 1: Do not use creamed horseradish.
- Note 2: This is excellent on Reubens, hamburgers, etc.