Russian Dressing


1½ cups mayonnaise
1 tablespoon prepared horseradish, drained
1/2 cup finely chopped cold cooked beets
1 teaspoon grated onion
1/2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons caviar (optional)
Salt and white ground pepper to taste

  • Mix the mayonnaise, horseradish, and beets until light pink.
  • Add the onion and Worcestershire sauce and mix thoroughly.
  • Add lemon juice, salt and pepper and mix until is combined.
  • Fold in the caviar gently.
  • Refrigerate for at least 1 hour.

NOTE: Use with roasted and cooked meat or as dressing for salad and sandwiches.

TIP: Canned beets can be substituted for cooked beets.

Real Cooking

Did You Know?
Russian salad or Salade russe also known as Salade Olivier is a salad composed of diced potato, vegetables and sometimes meats bound in mayonnaise.

The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.

The exact recipe -- particularly that of the dressing -- was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, gherkins, cucumbers, hard-boiled eggs and soy beans. Other reported ingredients included truffles, cubed aspic and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provencal olive oil; its exact recipe, however, remains unknown.