Russian Dressing is the perfect accompaniment to Reuben sandwiches and so much more. It’s slightly tangy, slightly spicy, and totally addicting. Russian Dressing takes only 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.
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.
This recipe is so easy to make, the hardest part was the 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.
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Russian Dressing (adapted from Zingerman's Reuben Sandwich on foodnetwork.com)Print Pin
- 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)
Chula's Expert Tips
- Note 1: Do not use creamed horseradish.
- Note 2: This is excellent on Reubens, hamburgers, etc.