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~Russian Dressing & How it Differs from 1000 Islands~

IMG_9913It's almost understandable why most home cooks don't know what the difference between Russian and Thousand Islands dressing is, but, it's head-scratchingly odd that many restaurant chefs don't.  Truth told, when I order a Rueben or a Rachel sandwich, one dressing or the other, whichever is offered, will do nicely -- they're both favorites of mine.  That said, when a menu states Russian dressing, I expect Russian dressing and vice versa.  These two condiments, while they can be used interchangeably as a matter of preference, are not interchangeable.

While Russian dressing is not Russian, it is a compilation of ingredients very common to the cuisine of Russia.

In my food world, the most pronounced difference between the two is huge: Russian dressing contains horseradish (no surprise if you're familiar with Russian cuisine). When was the last time your Thousand Islands dressing tasted of horseradish?  Never, and if it did, it was Russian dressing.  Next, Russian dressing contains paprika (again, no surprise) . When was the last time your lemony-sweet Thousand Islands dressing had a spicy-earthy edge to it?  Never, and if it did, it was Russian dressing.  Past those two differences, the two are quite similar, right down to their mayo-base, the use of a tomato product, pickles or pickle relish, and, some optional hard-cooked egg (every single ingredient on this list is common to everyday, run-of-the-mill Russian cooking).

Russian dressing requires horseradish & paprika.

IMG_9768Both dressings are all-American early-1900's condiments with Russian dressing coming along prior to Thousand Islands (and being sold commercially since 1910).  There's no doubt in my mind the creator of Thousand Island dressing knew he or she was concocting a spin-off of Russian dressing.  That said, Russian dressing has been seemingly tossed aside in favor of its sweeter counterpart.  It's literally disappearing from menus and supermarkets, while Thousand Islands takes over -- even McDonald's "secret sauce" is undisputedly a variation on the recipe.  The one pictured here in the photo is the best of the few I can find in my supermarket, but, even though it has a spicy edge to it, it doesn't have the requisite horseradish on the ingredients list.

IMG_9889Nowadays, both dressings are used primarily as a sandwich spread, but, I'm here to say either is fantastic in place of the blue cheese dressing on a classic wedge salad.  There's more. Whenever I'm making a Rachel sandwich, which requires cole slaw, instead of using the dressing as a spread for the bread, I use it to dress the slaw instead -- and it is amazing.  That said, a Russian dressing recipe documented in a 1910 catering book recommends it as an alternative to vinaigrette to dress tomatoes, asparagus and other blanched vegetables, and hard-cooked eggs.

The earliest Russian dressing was created by James Colburn, a wholesale grocer of Nashua, NH, in early 1910, and, it's said by some to have originally contained caviar, which was later replaced by pickles to dress a version of the classic Russian Salad Olivier.  That said, by 1914, Colburn was manufacturing and distributing it to retailers and hotels.  Thousand Islands Dressing traces its roots to, and is named for, the upper St. Lawrence River region between the Unites States and Canada.  A few claims to its invention exist, but it's believed to be the creation of a fishing guide's wife, Sophia LaLonde.  It has a romantic history that includes a castle and a heart-shaped island, and, was made famous by Chef Oscar Tschirky of the Waldorf Astoria. The earliest print references to it appear in 1912.

Full-throttle Russian dressing is not for the faint-of-heart.

IMG_97611/2  cup horseradish mayonnaise, the best available, preferably Russian Zakuson brand

2  tablespoons chili sauce, or a bit more, to taste

2  tablespoons sweet pickle relish, or a bit more, to taste

1  teaspoon dehydrated minced onion

1/2  teaspoon dehydrated minced garlic

1/2  teaspoon paprika

1/4  teaspoon turmeric

IMG_9770 IMG_9782~Step 1. Place all of the ingredients in a 2-cup food storage container.  Stir to thoroughly combine the dressing.  Cover and refrigerate until well-chilled, 2-4 hours or overnight.  Overnight is great because it gives the flavors time to marry.

Thousand Islands Dressing is dainty & pretty in pink.

6a0120a8551282970b01bb097cd673970d1  cup mayonnaise

1/4 cup chili sauce, or a bit more, to taste, ketchup may be substituted

1/4 cup sweet pickle relish, or a bit more, to taste

1  hard-cooked egg, white and yolk separated and minced separately (optional)

2  teaspoons Worcestershire sauce, or a bit more, to taste, lemon juice may be substituted

6a0120a8551282970b01b7c8d9b4d3970b 6a0120a8551282970b01b7c8d9b4d3970b~Step 1.  Place all of the ingredients in a 2-cup food storage container.  Stir to thoroughly combine the dressing.  Cover and refrigerate until well-chilled, 2-4 hours or overnight.  Overnight is great because it gives the flavors time to marry.

Enjoy Russian- or Thousand Islands- spread on any sandwich...

6a0120a8551282970b01bb09ed603d970d... most notably, the Rueben (above) or the Rachel (below):

IMG_9865Russian Dressing & How it Differs from 1000 Islands:  Recipe yields 3/4 cup salad dressing/sandwich spread

Special Equipment List: 2-cup food storage container w/tight-fitting lid; spoon

6a0120a8551282970b01b8d2d495a2970cCook's Note:  In the Greater New York area, also know as the Tri-State Area a sloppy Joe is a completely different sandwich than what the rest of us have stereotyped in our minds.  It is a very large, layered sandwich, containing three slices of bread (usually rye and/or pumpernickel), two or three varieties of paper-thin sliced deli-meat, cheese and a dressing such as Russian or Thousand Island.  ~ Another Sloppy Joe?  There is one?  You Betcha! ~

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


Dana -- I use horseradish mayonnaise in my recipe -- and the brand I use is VERY hot.

I'm not seeing horseradish on your recipe for Russian salad dressing. Am I mistaken?

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