Emerils Russian Dressing Recipes

EMERIL'S REUBEN SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.
• Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.
• Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.
• In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

EMERIL'S RUSSIAN DRESSING

Steps:

• In a bowl, combine all the ingredients and whisk until well blended. Adjust the seasoning to taste.
• Cover and refrigerate until ready to serve.

EMERIL'S ITALIAN BLEND

Steps:

• Mix all of the ingredients together and put in an airtight container.

RUSSIAN DRESSING

Steps:

• Combine above ingredients. You can use immediately or allow to sit so flavors can mingle.

SUPER SIMPLE RUSSIAN DRESSING

Steps:

• Mix all ingredients well.
• Chill.

RUSSIAN DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

EMERIL'S EGGLESS CAESER DRESSING

Steps:

• In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
• Whisk in the canola oil to blend.