Russian Dressing

Name: Russian Dressing
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)

January 24, 2012

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.

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