This type of salad dressing slash sandwich spread was created in New Hampshire in the early part of the 20th century and was referred to as “Russian Dressing” since it supposedly had something to do with caviar, which I guess people back then perceived had something to do with Russia. Well, I’m taking back what’s ours… and upping its game. Try my version with your pastrami, on lightly toasted rye of course. You can even add a little of my coleslaw to that combo. Or, use it on a fajita, “Liberty Steak” or po’boy of your choice. Heck, it’s even great on (dare I say it) a salad, and even better if that salad has a few croutons.
After perfecting this condiment, I have found myself struggling at times when deciding which to add to my meal as I weigh the options… my Coffee Dawg Steak Sauce or, my Flying Kitty Fig Sauce… or OUR American dressing. In all honesty, ya can’t go wrong.
OUR American Dressing
Ingredients
- 1 tablespoon minced shallot
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 teaspoon dried dill weed
- 2 teaspoons ancho chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Whisk all ingredients together, cover and refrigerate for one hour or until ready to use. Can be refrigerated in an air-tight container for up to two weeks.
