Monday, 22 September 2014


Russian Salad Dressing
Apapted from the
Russian Tea Room Cookbook, by Faith Stewart-Gordon
Makes 1 1/2 cups

3/4 cups mayonnaise
1/4 cup sour cream
1/3 cup Heinz chili sauce
1/2 tablespoon freshly squeezed lemon juice
1 tablespoon minced dill pickles
1/2 tablespoon minced red bell pepper
1 tablespoon minced scallion
2 teaspoons coarse grain Dijon mustard
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
a pinch of freshly ground black pepper
1/4 teaspoon paprika
1/2 tablespoon minced fresh parsley
Blend all the ingredients in a food processor fitted with a steel blade, or a blender. Do not over blend! It's good to have a few chunky bits in there. Serve as a salad dressing, sandwich spread, or a great dip for vegetables. Keep in the refrigerator for up to a week.*theparsleythief*

Russian Dressing
(I knew I'd be using it a lot so I made double this, even doubled it's still only about 750ml)

¼ cup sugar (or honey)
3 tablespoons water
1 cup olive oil
½ cup ketchup
juice of one lemon
juice of one orange
1 teaspoon vinegar
½ teaspoon salt
½ teaspoon paprika
1 ½ teaspoons celery seeds/powder
1 tablespoon Worcestershire sauce
¼ cup grated onion
In a sauce pan cook sugar and water until thick (this is the only tricky part, in case you're doing this and it's your first time ever in a kitchen, DO NOT TURN YOUR BACK ON THIS, it must be stirred constantly as long there's heat under it; failure to do so can very possibly end up with your pot, spoon, maybe stove, hell maybe even you being rendered permanently into a solid block of carbonite, which nobody wants...)
  1. Cool syrup.
  2. Combine the remaining ingredients.
  3. Add syrup and whisk to blend well.
  4. Let rest for 10 minutes and then blend again. Repeat at least 3 times.
    When it's completely cool, decant into a tightly covered container, preferably glass. It will keep forever in the fridge, just make sure to shake it before using it.*saskafarian.

Homemade Russian Dressing
What You Need:
  • 1/4 cup sugar
  • 1/4 cup water
  • juice from 1/2 a lemon
  • 1/2 cup olive oil
  • 1/4 cup ketchup.
  • 2 tsp Worcestershire .
  • 1 tbsp grated onion
  • 1 tsp celery salt
  • 1/4 tsp paprika
  • salt to taste
    In a small saucepan, combine sugar, water and lemon and bring to a boil.  Stir frequently, cooking until starting to thicken.  Remove from heat and transfer to a bowl. Use a fork, whisk, or electric beater to beat sugar water until it's a syrup consistency.  Add in remaining ingredients, and whisk until well combined.*littlehouseliving.