Russian Style Creamy Salad Dressing

    5 mins

    This cool, creamy and slightly spicy dressing is a tantalizing combination of spices in a mayonnaise, sour cream and piquant tomato base.

    36 people made this

    Makes: 16 servings

    • 235 ml mayonnaise
    • 115 g sour cream
    • 120 ml ketchup
    • 2 tablespoons grated onion
    • 1/2 teaspoon ground dry mustard
    • 4 drops hot sauce
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons heavy cream
    • 2 tablespoons minced fresh parsley

    Prep:5min  ›  Ready in:5min 

    1. In a medium bowl, whisk together the mayonnaise, sour cream, ketchup, onion, mustard, hot sauce, Worcestershire, cream and parsley until smooth. Chill overnight to let ingredients incorporate. Serve over salads, eggs, chilled veggies or meat.

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    Reviews in English (35)


    Wonderful dressing! It's definitely creamy with just the right amount of spice which gives it a little "kick". I cut the recipe in half and lightened it up a little by using Hellman's light mayo and reduced fat sour cream. I also replaced the heavy cream with half and half. This was just what I need for "Reuben Rollups" from this site!  -  26 Jan 2012  (Review from Allrecipes US | Canada)


    very good. i made this to use with the "tasty tender pork tenderloin" recipe from this site. what a wonderful meal. i simply dipped some carrots in the leftover dressing. i have made this a few times now and i follow the recipe exactly. no need to change anything... delicious as is!  -  01 Oct 2008  (Review from Allrecipes US | Canada)


    Very nice dressing! Light, well-balanced flavors that enhanced the salad greens rather than overpowered them. And couldn't be simpler or quicker to make. Hubs requested a creamy salad dressing at kind of the last minute so I didn't have time to let it chill long for the flavors to meld, but it didn't really seem to make a difference. I used a little less onion than called for, but as it turned out that probably wasn't necessary. I'm sure I'll make this again - and won't change a thing.  -  26 Dec 2009  (Review from Allrecipes US | Canada)