Ingredients:

  • 1 cup Mayonnaise (Full-Fat Preferred)
  • 1/2 cup Ketchup
  • 2 tablespoons Prepared Horseradish (Drained, not creamed)
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon White Wine Vinegar (or Cider Vinegar)
  • 1/2 teaspoon Smoked Paprika (Spanish Style)
  • 1/4 teaspoon Fine Sea Salt (to start)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Pinch of Cayenne Pepper (Optional)

Instructions:

  1. Measure Accurately: Measure out all wet and dry ingredients precisely. If using prepared horseradish from a jar, ensure it is properly drained of excess liquid to maintain the dressing’s thickness.
  2. Combine the Base: In a medium mixing bowl, add the mayonnaise and ketchup. Give them a quick stir just to roughly combine the two main components.
  3. Incorporate Savoury Elements: Add the prepared horseradish, Worcestershire sauce, and white wine vinegar to the bowl.
  4. Add Seasoning and Colour: Sprinkle in the smoked paprika, salt, and black pepper. If using cayenne pepper, add a modest pinch now.
  5. Whisk Thoroughly: Using a whisk or rubber spatula, stir the mixture vigorously until all ingredients are completely emulsified. The dressing should be uniform in colour (a lovely, deep coral-pink) and smooth in texture. Ensure no streaks of mayonnaise remain.
  6. Taste and Adjust: Taste a small spoonful. If the dressing feels flat, add a tiny bit more salt. If it needs a little more bite, add another half teaspoon of horseradish or a splash more vinegar. Aim for a balance between sweetness, tang, and heat.
  7. Chill to Develop: Transfer the finished Russian Dressing into an airtight jar or container. Cover tightly and refrigerate for a minimum of 30 minutes. This chilling period is crucial for flavor integration.
  8. Serve: Give the dressing a final stir before serving. It is best enjoyed cold on a Reuben sandwich or as a dipping sauce.