Russian Dressing is the perfect accompaniment to Reuben sandwiches and so much more. It’s slightly tangy, slightly spicy, and totally addicting. It 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 my own using Zingerman’s Russian Dressing as a starting point.
The ingredients included mayonnaise, chili sauce, sour cream, chopped parsley, minced onion, minced dill pickle, fresh lemon juice, grated horseradish, and Worcestershire sauce.
Making the Russian Dressing
This recipe is so easy to make. In fact, the most time-consuming part was measuring the ingredients, chopping the parsley, and mincing the onion and the pickle. Once this was done, I added all of the ingredients to bowl.
I stirred the ingredients together to ensure that everything was well combined.
When I was finished I ended up with an incredibly flavorful Russian Dressing.
I hope you liked this recipe for Russian Dressing as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
- ¾ cup (6 ounces) Mayonnaise
- ¼ cup plus 2 to 3 Tablespoons (3 to 4 ounces) chili sauce
- 2 Tablespoons sour cream (See Tip 1)
- 2 teaspoons chopped parsley
- 1 Tablespoon plus 1 teaspoon minced sweet onion
- 1 Tablespoon plus 1 teaspoon minced dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon prepared horseradish (See Tip 2)
- ¼ teaspoon Worcestershire sauce
- Combine all ingredients in a bowl. Mix well. Cover and refrigerate until ready to use.
- Yield: 2 cups (See Tip 3)
Chula's Expert Tips
- I used low fat sour cream.
- Do not use creamed horseradish.
- This is excellent on Reubens, hamburgers, etc.