Russian dressing? No. This is really more of a spread or dip. It’s this creamy version that absolutely makes a perfect Reuben sandwich. I love Reuben sandwiches. I think they are my favorite grilled sandwich and largely it’s because of a good, thick schmear of this little bit of heaven. This is pretty decent on a burger and it absolutely makes a roast beef sandwich. Oh, yeah…you can actually dress a salad, with it too! I posted a red, non-creamy Russian Dressing. I love that stuff too. I like it stirred into sour cream, as a dip for cauliflower or my finger. I swear I could positively drink it, but that’s another story. This is not that dressing.
I love the flavor combination of this dressing. This mayo-based version combines some interesting ingredients…pickled beets, anchovies, horseradish, and dry chopped onion. I have post a The Reuben, but for that one I used Thousand Island Dressing. It’s good, but this Russian Dressing is the real deal. It makes a Reuben sandwich. But, it’s equally delicious on a salad, particularly one with hard-boiled eggs, black olives and roasted peppers, along with greens of your choice. Anywho, it’s pretty simple to make. I just dump all the ingredients into a bowl, stir until well combined, cover and chill for several hours or overnight. You’ll note that I’m using full anchovy fillets, and mashing them. I like their clean, meaty flavor for this, but you can use anchovy paste if that’s what you have. The dry onions, and I toast them lightly in a skillet for a minute or two, are preferable to fresh. Yeah, you won’t hear me say that too often, but they absorb some of the liquid, so you might want to thin it a bit, if you’re going to use it to dress a salad. I usually stir the finely chopped pickled beets in after I mix it initially, but that’s not really necessary. This Creamy Russian Dressing is a must for a Reuben.
Creamy Russian Dressing
- 2/3 cup mayonnaise (I use “light” not fat-free)
- 1/4 cup ketchup
- 2-3 tablespoons shredded or very, very finely minced pickled beet
- 1 1/2 tablespoons dry chopped onion (don’t rehydrate)
- 1 1/2 teaspoons prepared mustard (ball park-type)
- 1-2 teaspoons cider vinegar
- 1 teaspoon tomato paste
- 1-2 teaspoons fresh prepared horseradish
- 1 teaspoon garlic granules
- 1/2 teaspoon sweet smoked paprika
Mix all dressing ingredients together in a small bowl. Cover and chill for at least 6 hours. The flavor improves significantly if you let it rest, covered and chilled for at least 4 hours before using. Can store the dressing, in the refrigerator, for at least 1 week.
Creamy Russian Dressing Recipe©Marcia Lahens 2019. All rights reserved.