Homemade Russian Dressing

Homemade Russian Dressing

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 28 servings
Nutritional Guidelines (per serving)
59 Calories
6g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 28
Amount per serving
Calories 59
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 194mg 8%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 2mg 9%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Surprisingly, Russian dressing is not Russian; it's American. The dressing was first created in the early 1900s in Nashua, New Hampshire, by James E. Coburn.

A small amount of prepared horseradish flavors this easy Russian dressing. If you don't have chili sauce, feel free to substitute tomato ketchup or cocktail sauce. This version uses mayonnaise, unlike some bottled red versions which are similar to French dressing. For a vegan version, use vegan mayonnaise.

This combination makes a tasty salad dressing, but it can also be used as a dip or sandwich spread. Or use it in a recipe like this popular apricot glazed chicken for the slow cooker or this chicken Reuben casserole

Ingredients

  • 1 cup mayonnaise

  • 1/2 cup chili sauce

  • 3 tablespoons finely chopped chives

  • 2 tablespoons jarred pimiento, drained and finely chopped

  • 2 teaspoons horseradish, or to taste

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon sweet paprika

  • Salt, to taste

Steps to Make It

  1. In a bowl combine the mayonnaise, chili sauce, chopped chives, pimiento, horseradish, Worcestershire sauce, and paprika.

  2. Blend well.

  3. Add salt, to taste.

  4. Store the dressing in the refrigerator for three to four days.

Variations

  • Add a teaspoon of hot sauce, such as Texas Pete or Frank's to the dressing, or add a dash of ground cayenne pepper.
  • Substitute 2 to 3 tablespoons of grated onion for the chopped chives.
  • Add 2 to 3 tablespoons of finely chopped dill pickle.
  • Add garlic powder, to taste, or finely minced fresh garlic.