Russian Dressing

By Dan Pelosi

Published June 12, 2025

Russian Dressing
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(18)
Comments
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Contrary to its name, Russian dressing was invented in New Hampshire in the early 1900’s and may have gotten its name because the original recipe included a staple of Russian cuisine: caviar. Often used as a dip or a salad dressing, it is perhaps best known as a spread on the iconic Reuben sandwich. Pink in color from a combination of ketchup and mayonnaise, it is frequently mistaken for its sweeter sibling, Thousand Island dressing, but Russian dressing is spicier thanks to the addition of horseradish. This recipe is flexible: Grating the onion releases more of its flavorful juices, but mincing works just fine. Swap the onion for shallot, if you like, or use smoked paprika instead of sweet. For an extra-spicy kick, add a dash of hot sauce.

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Ingredients

Yield:1¼ cups
  • ½cup mayonnaise
  • ¼cup plus 2 tablespoons ketchup 
  • 1tablespoon coarsely grated white or yellow onion 
  • 2tablespoons dill pickle relish (not sweet) 
  • 1tablespoon prepared horseradish, drained 
  • 1teaspoon Worcestershire sauce
  • ½teaspoon sweet paprika
  • Salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

381 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 21 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 1 gram protein; 760 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a small bowl. Taste and adjust for seasonings. Store in the refrigerator for up to 1 week.

Ratings

5 out of 5
18 user ratings
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Comments

Vicki K

i've been tweaking russian dressing recipes for years. it was a favorite from my childhood and then seemed to disappear. using half sour cream, half mayo replicates the flavor I remember. I never use relish, if you want something "chunky" in it, olives or capers make more sense to me than dill

KayJ

My mother made the Russian one dressing at a restaurant where she worked for 25 years. This is almost exactly the recipe she shared with me. Thanks for the memories.

J DuMontelle

Dan’s recipes are consistently easy to do and taste great!

Mari

It’s a delicious sandwich. You don’t miss the meat at all.

Peter in NY

Time to change the name of this to "bad neighbor" dressing!

Westchester Peach

Why is dill relish so hard to find? That and Worcestershire are the not-so-secret secret ingredients to this dressing. Thank you!

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