📝 About This Recipe
Born in the early 20th-century American culinary scene, this sophisticated condiment is far more than just a salad topper; it is the soul of a classic Reuben sandwich. Our version balances the creamy richness of egg-based mayonnaise with the sharp piquant kick of prepared horseradish and the briny crunch of finely minced aromatics. It delivers a complex profile of smoky, sweet, and spicy notes that elevate any dish from ordinary to extraordinary.
🥗 Ingredients
The Creamy Base
- 1 cup High-quality Mayonnaise (preferably avocado oil or traditional egg-yolk based)
- 1/3 cup Chili Sauce (Heinz style, not Asian sweet chili)
- 2 tablespoons Ketchup (for sweetness and color)
The Piquant Aromatics
- 1 tablespoon Prepared Horseradish (drained, use extra hot for more kick)
- 2 tablespoons Yellow Onion (grated into a paste with juices)
- 1 tablespoon Shallot (minced very finely)
- 1 tablespoon Flat-leaf Parsley (freshly chopped)
- 2 tablespoons Dill Pickles (finely minced)
Seasonings and Spice
- 1 teaspoon Worcestershire Sauce (adds umami depth)
- 1/2 teaspoon Smoked Paprika (for a subtle wood-smoke aroma)
- 2 teaspoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Hot Sauce (Sriracha or Tabasco)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your aromatics. Peel the yellow onion and use the fine holes of a box grater to create a pulp; ensure you catch the juices as they hold significant flavor.
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2
Finely mince the shallot and the dill pickles until they are nearly a paste-like consistency to ensure a smooth mouthfeel.
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3
In a medium-sized glass mixing bowl, add the 1 cup of mayonnaise and the 1/3 cup of chili sauce.
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4
Whisk the mayonnaise and chili sauce together until the color is a uniform, pale salmon pink.
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5
Incorporate the grated onion (and its juice), minced shallots, and minced pickles into the base mixture.
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6
Add the prepared horseradish, ensuring it has been drained of excess vinegar so it doesn't thin the dressing too much.
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7
Stir in the ketchup, Worcestershire sauce, and lemon juice, blending thoroughly after each addition.
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8
Sprinkle the smoked paprika over the top and whisk until no streaks of red remain.
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9
Add the fresh parsley and the hot sauce, adjusting the heat level to your personal preference.
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10
Taste the dressing using a clean spoon. Add the kosher salt and freshly cracked black pepper as 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 is crucial as it allows the onion and spices to mellow and meld with the fats in the mayo.
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13
Give the dressing a final stir before serving to redistribute any settled aromatics.
💡 Chef's Tips
Always use fresh lemon juice rather than bottled for the necessary brightness to cut through the fat. If you find the dressing too thick, whisk in a teaspoon of pickle brine to reach your desired consistency. For a truly authentic 'old school' texture, add a finely chopped hard-boiled egg to the mixture just before chilling. Avoid using 'Miracle Whip' or salad cream; the high sugar content will throw off the balance of the savory spices. Store in the coldest part of your refrigerator; it will remain fresh and vibrant for up to 10 days.
🍽️ Serving Suggestions
Slather generously on rye bread for a classic Corned Beef or Turkey Reuben sandwich. Serve as a dip for chilled jumbo shrimp or crab claws for a retro appetizer vibe. Drizzle over a wedge of iceberg lettuce topped with crispy bacon and blue cheese crumbles. Use as a bold dipping sauce for homemade sweet potato fries or onion rings. Pair with a crisp, cold Pilsner or a dry Riesling to complement the spicy horseradish notes.