Chilled Russian Salad Dressing Recipes

Steps:

• In a sauce pan cook sugar and water until thick.
• Cool syrup.
• Combine the remaining ingredients.
• Add syrup and whisk to blend well.

Steps:

• In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.

Steps:

• Combine sweet pickle vinegar, white vinegar, and sugar. Shake jar.
• Add catsup. Shake jar.
• Add spices. Shake jar.
• Transfer dressing to your favorite cruet or bottle.
• Shake before pouring on salad.

Steps:

• Put all ingredients EXCEPT oil in blender.
• Cover and process for 30 seconds.
• Remove feeder cap; slowly add oil while processing on med.
• Process until smooth.
• Chill.

Steps:

• In a small bowl, whisk together the mayonnaise, onion, horseradish, worcestershire, parsley, chili sauce, and ketchup.
• Chill until serving.

Steps:

• In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.n

Steps:

• In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

Steps:

• Whisk together all ingredient in a small bowl.

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

Steps:

• Bring a large pot of water to boil. Season with salt.
• Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
• Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
• Gently add the eggs, and allow to boil 10 minutes.
• While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
• Once the eggs are cooked, drain them, and peel under cold running water.
• Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
• In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
• Refrigerate overnight, and serve cold.

Steps:

• Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.