24 July, 2012

Russian Dressing

Use this Russian Dressing on a Reuben Sandwich (made with this sauerkraut), as a marinade, or over salad greens.

Russian Dressing
Makes 1.75 cups
4 Tbsp 100% natural organic agave nectar
1 Tbsp Lee & Perrin's Steak Sauce
2 Tbsp fresh lemon juice (about 1 lemon)
1 tsp Lemon-Dill Cider Vinegar
1 1/2 tsp celery salt 
1 1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp Kosher salt, or to taste
1/2 cup Heinz ketchup
1 cup canola oil

For Cranberry Chicken, use fresh lime juice instead of lemon, and Cranberry-Lime-Jalapeño White Wine Vinegar instead of  the Lemon-Dill Cider Vinegar.

At least two (2) hours before serving and in a measuring cup with a spout, combine first seven (7) ingredients (agave through paprika). Taste and adjust seasonings. Add up to 1/2 tsp kosher salt, according to preference.

In a medium bowl, whisk together the ketchup and canola. Add agave mixture and whisk again, blending well. Pour into 16-oz covered container; cover and refrigerate for at least two (2) hours before serving.

Shake well before serving.

View inspiration: recipe 1.

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