Russian Dressing

9 ingredients
6 steps

Ingredients

  • 10 cornichons (2 ounces)
  • 1 large egg yolk
  • 3 tablespoons white (shiro) miso (see Pantry, page 253)
  • 2 1/2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2/3 cup grapeseed or other neutral oil
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 cups ketchup, preferably organic Heinz
  • 2 teaspoons sriracha (see Pantry, page 253)

Directions

  1. 1
    Combine the cornichons, yolk, miso, mustard, vinegar, and 1 tablespoon water in a food processor.
  2. 2
    Pulse until the cornichons are just chopped.
  3. 3
    With the machine running, add the oils in a steady stream until the mixture is emulsified.
  4. 4
    Transfer to a large bowl.
  5. 5
    Stir in the ketchup and sriracha until fully incorporated.
  6. 6
    The dressing can be covered and refrigerated for up to 3 days.

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