This classic Russian dressing recipe is a wonderfully spicy spread to slather on your favorite sandwiches (especially Reubens!) or drizzle on a salad. With less than 10 minutes to prep time, it’s easy to always have a batch on hand!

A bowl of Russian dressing with a spoon lifting some out of the bowl.

The Background

Russian dressing is creamy and smooth, slightly spiced, and full of flavor; a perfect accompaniment to any sandwich or salad.

Its history dates back to the early 1900s in the U.S.; the original version included caviar, which was a staple in Russian cuisine, hence the name “Russian” dressing.

Russian Dressing vs. Thousand Island vs. French Dressing

All three of these dressings are similar in that they share a number of ingredients, but have some distinct differences:

  • Thousand Island dressing uses pickle relish and has a creamier, sweeter flavor.
  • French dressing, while also reddish in color from ketchup and paprika, is more of a traditional vinaigrette with a base of oil and vinegar.
  • Russian dressing is spicier and more piquant thanks to the addition of chili sauce, horseradish, and hot sauce.

Ingredients

All of the ingredients for Russian dressing in a bowl with text labels.

The list of ingredients isn’t long, and each one gives this dressing a special pop of flavor!

  • Mayonnaise – Use your favorite!
  • Chili sauce – I buy the Heinz brand (it’s what my mom always used in these chipped ham BBQ sandwiches!).
  • Shallot – Grated, so that it more easily blends into the dressing. You can substitute grated onion.
  • Horseradish – I use the “prepared horseradish” for this dressing.
  • Worcestershire sauce – Use your favorite brand.
  • Hot sauce – I use Tabasco, but you can also use Frank’s Red Hot, Sriracha, or your favorite blend. If you prefer a spicier sauce, you can increase the amount to 1 teaspoon.
  • Paprika – Reach for the “regular” or “sweet” paprika; do not use smoked paprika, as it will alter the flavor greatly.

How to Make It

It could not be simpler!

Just add all of the ingredients to a medium bowl and whisk until they are thoroughly combined.

You can use it immediately, but the dressing will taste even better if you let it sit for at least 1 hour before using.

A bowl of Russian dressing that has been stirred with a spoon.

How to Use It

Hands down, my favorite way to use Russian dressing is on a Reuben sandwich!

Slather it on rye bread, then pile it high with corned beef, pastrami, Swiss cheese, and sauerkraut or coleslaw.

Here are more ideas for serving Russian dressing:

  • As a salad dressing
  • Spread on a burger instead of a classic burger sauce
  • Spread on any of your favorite deli sandwiches
  • Add it to your quesadillas!
A Reuben sandwich cut in half on a plate.

How to Store It

Kept in an airtight container, it can be stored in the refrigerator for up to 2 weeks.

Freezing is not recommended.

More of My Favorite Dressings

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Russian Dressing

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes
This classic Russian dressing recipe is a wonderfully spicy spread to slather on your favorite sandwiches (especially Reubens!) or drizzle on a salad. Only 10 minutes of prep!
4.34 (3 ratings)
Print Pin Rate

Ingredients

  • 1 cup (227 g) mayonnaise
  • ½ cup (136 g) chili sauce
  • 1 shallot, grated
  • 1 tablespoon horseradish
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon (0.5 teaspoon) hot sauce
  • ¼ teaspoon (0.25 teaspoon) sweet paprika
  • Salt and pepper, to taste

Instructions 

  • In a small bowl, whisk together all of the ingredients.
  • Cover and refrigerate for at least 1 hour before using.

Notes

  • Shallot: You can substitute 1 tablespoon of grated onion for the shallot.
  • Hot Sauce: Use your favorite, i.e. Tabasco, Frank’s Red Hot, Sriracha, etc. For a spicier sauce, you can increase the hot sauce up to 1 teaspoon.
  • Sandwiches: This is enough dressing to make about 8 Reuben sandwiches.
  • Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.
Nutritional information based on ⅛ of recipe.
Calories: 46kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 478mg, Potassium: 100mg, Fiber: 2g, Sugar: 5g, Vitamin A: 148IU, Vitamin C: 4mg, Calcium: 8mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Condiment
Cuisine: American, Russian

Photography by Lauren Grant

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