📝 About This Recipe
Far more than just a pink condiment, this authentic Russian Dressing is a sophisticated blend of creamy, spicy, and savory notes that dates back to early 20th-century American gastronomy. While its name suggests Eastern European origins, its soul lies in the bold addition of piquant horseradish and briny caviar or chili sauce, creating a complex profile that cuts through rich meats. This recipe balances the silky texture of homemade mayonnaise with a sharp, zesty kick, making it the definitive upgrade for your next gourmet sandwich or seafood platter.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality or homemade preferred)
- 2 tablespoons Greek Yogurt or Sour Cream (for added tang)
The Zest and Spice
- 1/3 cup Chili Sauce (such as Heinz, for a tomato-based kick)
- 1 tablespoon Prepared Horseradish (extra hot, drained of excess liquid)
- 1 teaspoon Sriracha or Hot Sauce (adjust to taste)
- 1 teaspoon Worcestershire Sauce (adds umami depth)
Aromatics and Texture
- 1 tablespoon Shallot (minced extremely fine)
- 1 tablespoon Flat-leaf Parsley (finely chopped)
- 1 tablespoon Sweet Pimento Peppers (finely diced)
- 1/2 teaspoon Smoked Paprika (for color and a hint of woodsmoke)
Seasoning
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 teaspoons Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by finely mincing the shallot and pimento peppers. The key to a professional dressing is a consistent, fine texture where no single piece of aromatic overwhelms the palate.
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2
In a medium stainless steel or glass mixing bowl, add the 1 cup of mayonnaise and 2 tablespoons of Greek yogurt. Whisk gently until the base is perfectly smooth and aerated.
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3
Fold in the 1/3 cup of chili sauce. Use a rubber spatula to ensure it is fully incorporated, turning the base a vibrant, salmon-pink hue.
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4
Add the prepared horseradish and the Sriracha. Start with the suggested amounts, but feel free to add a touch more if you prefer a 'clears-your-sinuses' level of heat.
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5
Stir in the Worcestershire sauce and the lemon juice. These acidic components will help emulsify the fats and brighten the overall flavor profile.
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6
Add the minced shallots, diced pimentos, and chopped parsley. These provide the 'jeweled' appearance characteristic of a true Russian dressing.
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7
Sprinkle the smoked paprika over the mixture. This adds a subtle complexity that distinguishes this recipe from standard Thousand Island dressing.
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8
Season with kosher salt and freshly cracked black pepper. Be conservative with salt initially, as the chili sauce and Worcestershire already contain sodium.
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9
Whisk the dressing vigorously for 30 seconds to ensure all ingredients are perfectly suspended in the emulsion.
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10
Taste the dressing on a piece of lettuce or a cracker. Adjust the acidity with a drop more lemon or the heat with more horseradish if necessary.
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11
Transfer the dressing to a clean glass jar with a tight-fitting lid.
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12
Refrigerate for at least 1 hour before serving. This 'resting' period is crucial as it allows the shallots to mellow and the flavors to marry into a cohesive sauce.
💡 Chef's Tips
Always use 'prepared' horseradish rather than 'horseradish sauce' for the cleanest bite. If you find the dressing too thick, thin it with a teaspoon of pickle brine for extra zing. For a truly old-school luxury version, fold in a teaspoon of black lumpfish caviar just before serving. Avoid using a food processor for the aromatics; hand-chopping prevents the shallots from becoming bitter and watery. This dressing keeps beautifully in the refrigerator for up to one week.
🍽️ Serving Suggestions
The quintessential component for a classic Reuben Sandwich with corned beef and sauerkraut. Serve as a dip for chilled jumbo shrimp or crab claws as an alternative to cocktail sauce. Drizzle over a wedge of iceberg lettuce with crumbled blue cheese and crispy bacon bits. Use as a bold spread for a roast beef po'boy or a turkey club sandwich. Pairs excellently with a crisp Pilsner or a dry Riesling to cut through the creamy richness.