Homemade Russian Sauce
You can’t have a Reuben sandwich without Homemade Russian Sauce. I’m sharing this recipe today in preparation for a few pretty amazing Irish themed recipes I’ll be revealing next week. Think sandwiches (hint there is one in the background) and dips!
Many of you know that I have a phobia. Ok maybe its not a phobia more of a dislike, despise, hate, etc you get the point…. its ketchup. Yes. I know. This can be pretty odd and well down right wrong for a food blogger to not like ketchup, but its one food item on this planet I can’t stand. It smells horrid (like dirty feet) and well it tastes god-awful. I was scared as a child and since then have written it off. I’ve asked co-workers to dispose of trash in a different location so I couldn’t smell the lingering of ketchup fumes all day long. You get the point. I hate the stuff. And why would a rant about ketchup be relevant to Russian Sauce. Well because when I was researching how to make it I found that so many recipes called for ketchup to be used in the sauce. So I searched and searched until I found the perfect sauce recipe (that had no ketchup required). I stumbled across this recipe on the Food Network website and new this was the sauce.
Of course after I made it I really know it was the sauce! This Russian sauce could be used as a dressing as well. On a salad, smeared on a sandwich, layered in a dip… the options are endless. So if your like me and hate ketchup this is the Homemade Russian Sauce for you!
Adapted from Zingerman’s Deli via Food Network
- 3/4 cups mayonnaise
- 1/4 cup plus 2 to 3 tbsp chili sauce
- 2 tbsp sour cream
- 2 tsp curly parsley, chopped
- 1 tbsp + 1 tsp minced Spanish onion
- 1 tbsp + 1 tsp minced dill pickle
- 1/2 tsp fresh lemon juice
- 1/2 tsp grated horseradish
- 1/4 tsp Worcestershire sauce
- In a large food processor, combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce. Pulse until well incorporated for at least 30 seconds.
- Serve immediately or store in the refrigerator in an air-tight container for up to 5 days.