Russian Dressing
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Russian dressing makes a delicious sandwich spread, salad dressing, burger topper, or dip for fried seafood.
Russian dressing is a creamy, slightly spicy, salmon-hued spread made from mayonnaise, ketchup, sour cream, prepared horseradish, and dill relish. Contrary to its name, it did not originate in Russia but rather was supposedly created in New Hampshire in the early 20th century and called “Russian dressing” because it originally contained caviar, a staple of Russian cuisine. It’s wonderful slathered onto rye bread as one of the key components of the classic Reuben sandwich, but it complements pretty much any deli sandwich. It also makes a flavorful salad dressing, burger topper, or dip for fried seafood or french fries.
Russian dressing is similar to Thousand Island dressing, in that they are both made with a mayonnaise and ketchup base. The key distinction between the two sauces is that Russian dressing contains horseradish, which gives it a little kick, whereas Thousand Island dressing tends to be a bit sweeter and also sometimes calls for chopped hard boiled eggs.
Table of Contents
What You’ll Need To Make Russian Dressing
Step-by-Step Instructions
In a medium bowl, combine the mayonnaise, sour cream, ketchup, relish, horseradish, and shallot.
Whisk well, then taste and adjust seasoning, if necessary.
The dressing will keep nicely in an airtight container in the fridge for up to 4 days.
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Russian Dressing
Russian dressing makes a delicious sandwich spread, salad dressing, burger topper, or dip for fried seafood.
Ingredients
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- ½ cup sour cream
- ¼ cup plus 2 tablespoons ketchup or chili sauce
- ¼ cup plus 2 tablespoons dill relish
- 1 tablespoon prepared horseradish
- 1 heaping tablespoon finely minced shallot
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, ketchup (or chili sauce), relish, horseradish, and shallot. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve or up to 4 days.
Nutrition Information
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- Per serving (8 servings)
- Calories: 156
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 6 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 297 mg
- Cholesterol: 13 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This sauce is awesome! I used a crunchy chili and garlic sauce, also added 1 garlic clove (pressed) and a “smidge” of dill pickle juice as well as the relish, but changed nothing else. I made it for reuben sandwiches, and everyone liked it so much it’s now a dip for fries, chips, chicken tenders and vegetables. It’s also really good to use as a dressing for salads.
I made this just as you shared it – except I substituted plain Greek yogurt for the sour cream. As is everything I make from your site, it was absolutely delicious on our “big-everything-but the kitchen-sink salad.
This is delicious. I didn’t have chili sauce so I used ketchup as suggested and added a teaspoon of hot sauce. Great recipe. Thank you.
What are your thoughts on using one teaspoon onion powder instead of the shallots?
Hi Matt, I’d definitely opt for shallots if possible, but in a pinch, I think you can get away with onion powder (keep in mind that I haven’t tried it myself).
Added 1/2 T worcestershire,
a dribble of hot & sweet jalapeno juice, 1/4 t onion powder, and 3 splashes of tabasco, as horseradish wasn’t very hot. Yum!