📝 About This Recipe
Born in the lush archipelago between New York and Ontario, this iconic dressing is a masterclass in balancing creamy, sweet, tangy, and savory notes. Far superior to any store-bought bottle, this version uses a base of rich mayonnaise brightened by piquant aromatics and a hint of smoky spice. It’s a versatile masterpiece that transforms a simple wedge of iceberg or a classic Reuben sandwich into a gourmet experience.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 1/4 cup Ketchup (standard tomato-based)
- 2 tablespoons Chili Sauce (such as Heinz, for a depth of flavor)
The Piquant Aromatics
- 1/4 cup Sweet Pickle Relish (drained of excess liquid)
- 1 piece Hard-boiled Egg (finely grated or minced)
- 2 tablespoons Red Onion (finely minced)
- 1 tablespoon Flat-leaf Parsley (freshly chopped)
- 1 tablespoon Pimiento Peppers (finely diced)
Seasoning & Brighteners
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika (for a subtle earthy undertone)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2-3 dashes Hot Sauce (optional, for a tiny kick)
👨🍳 Instructions
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1
Begin by finely mincing your red onion and pimiento peppers. The key to a refined dressing is ensuring the vegetable pieces are uniform and small.
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2
Peel your hard-boiled egg and use a microplane or a fine grater to shred it into a small bowl. This traditional addition provides a unique, velvety texture to the emulsion.
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3
In a medium-sized glass mixing bowl, combine the mayonnaise, ketchup, and chili sauce. Whisk gently until the color is a consistent, pale salmon pink.
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4
Fold in the drained sweet pickle relish. Draining the relish prevents the dressing from becoming too watery over time.
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5
Add the minced red onion, pimientos, and the grated hard-boiled egg to the base mixture.
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6
Pour in the fresh lemon juice and Worcestershire sauce. These acids will cut through the richness of the mayonnaise.
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7
Sprinkle in the smoked paprika, kosher salt, and freshly cracked black pepper.
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8
Add the freshly chopped parsley and the optional dashes of hot sauce if you desire a complex finish.
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9
Using a silicone spatula, stir all ingredients together until thoroughly incorporated and the aromatics are evenly distributed.
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10
Taste the dressing on a piece of lettuce. Adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.
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11
Transfer the dressing to an airtight glass jar or container.
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12
Cover and refrigerate for at least 1 hour before serving. This 'resting' period allows the flavors of the onion and spices to meld perfectly into the cream.
💡 Chef's Tips
For the best texture, use a hand-chopping method for the vegetables rather than a food processor to avoid making the dressing 'mushy'. If the dressing is too thick for your liking, whisk in a teaspoon of heavy cream or milk to reach your desired consistency. Always use fresh lemon juice; the bottled variety has a metallic aftertaste that can ruin the delicate balance of the sauce. Store in the coldest part of your refrigerator; because of the fresh egg and aromatics, it is best enjoyed within 5-7 days. If you want a 'Secret Sauce' style for burgers, add a teaspoon of yellow mustard to the mix.
🍽️ Serving Suggestions
Classic Iceberg Wedge: Drizzle generously over a cold wedge of iceberg lettuce with crispy bacon bits and chives. The Ultimate Reuben: Slather on toasted rye bread with corned beef, Swiss cheese, and sauerkraut. Shrimp Cocktail Remake: Use as a dip for chilled, jumbo poached shrimp for a mid-century modern appetizer. Gourmet Burger Sauce: Use as the primary condiment for a smash burger topped with caramelized onions. Vegetable Crudité: Serve as a rich dip alongside chilled asparagus spears, radishes, and celery hearts.