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