Skip to main content
Epicurious

Russian Dressing

When I decided to open my first steakhouse, I knew I needed to have this sauce. Not for a burger, but for a sliced tomato salad. I wanted to riff on the classic by incorporating French cornichons for pickles and Asian ingredients, like miso and sriracha. The result is intensely flavorful. I love this over slow-baked salmon, but also enjoy it on sandwiches. I’ve even used it in place of mayo in chicken salad and as a dip for crisp, thin onion rings.

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

10 cornichons (2 ounces)
1 large egg yolk
3 tablespoons white (shiro) miso (see Pantry, page 253)
2 1/2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup grapeseed or other neutral oil
2 tablespoons extra-virgin olive oil
1 1/4 cups ketchup, preferably organic Heinz
2 teaspoons sriracha (see Pantry, page 253)

Preparation

  1. Combine the cornichons, yolk, miso, mustard, vinegar, and 1 tablespoon water in a food processor. Pulse until the cornichons are just chopped. With the machine running, add the oils in a steady stream until the mixture is emulsified. Transfer to a large bowl. Stir in the ketchup and sriracha until fully incorporated. The dressing can be covered and refrigerated for up to 3 days.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsSauceMisoEasyMake AheadNo-CookFood ProcessorCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.