Russian Style Cornichons Recipes

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RUSSIAN DRESSING



Russian Dressing image

Categories     Salad     Sauce

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

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)

Steps:

  • 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.

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