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Egg-free, garlic-free creamy Russian dressing

Submitted by on Sunday, 1 February 2009 No Comment

Tonight’s winner in Cookbook Bingo: Russian dressing.

I’d never had Russian dressing before, and I don’t think Dad had either. But it was among the paper-clipped pages he’d marked in “Joy of Cooking,” which is how we keep track of recipes we want to adapt eventually. Bored with everything in the fridge and out of salad dressing, I decided to give it a try.

I’m glad I did.

Call it Thousand Island’s kickier cousin. In this case, it’s also real Russian dressing’s kin from the poor side of town, since our household budget really doesn’t run to caviar.

There also seems to be some debate as to whether the dressing needs sweet pickles, though I left them out to avoid too much of a Thousand Island taste.

As with most dressings, it’s insanely easy and quick to make, plus much tastier than bottled varieties.

Creamy Russian dressing

  • 1/2 c. egg-free mayonnaise – Vegenaise or homemade
  • 1/2 c. sour cream
  • 1/4 c. garlic-free ketchup
  • 1 1/2 tbl. horse radish – This is a lot more than the original recipe, so if you’re not as big a horse radish fan as I am, you’ll want to dial it down
  • 1 1/2 tsp. hot sauce – I used the rather wimpy Crystal and increased the amount here, too, to compensate
  • 1 tbl. grated onion

Mix all  until combined. The dressing is a little on the thick side, but can be thinned by adding a teaspoon of vinegar at a time. Or more hot sauce if you dare.

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Copyright 2009 Debra Legg. All rights reserved.

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