I won’t say this is exactly like the sauce at either Outback Steakhouse or Burger King. Why would I, they’re both chain restaurants? That’s not setting the bar very high. This is better than either of those, and made with better ingredients. (Funny how those two things always seem to show up together.)
This is based on a Russian dressing recipe. In fact it’s exactly the Russian dressing recipe, except with added horseradish. You can also check out the recipe for onion rings. The recipes for the chili sauce and Dijon mustard will be coming soon.
Ingredients
3/4 cup olive oil
1/4 cup red wine vinegar
1 egg yolk
2 teaspoons Dijon mustard
2 teaspoons tomato paste
1 tablespoon chili sauce
1 tablespoon prepared horseradish
2 cloves garlic, minced
1 ounce onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
This one’s going to be really easy. Separate the egg and add the yolk and vinegar to a tall, narrow container. The skinniest one your immersion blender will fit into. (Hopefully yours came with a cup, like mine did.) Blend it until it’s smooth. Add the oil and blend again.
Depending on the oil you used, and the speed of your blender, this might turn into mayonnaise. I’ve seen plenty of videos of people doing mayo exactly this way, but mine always stays a bit too thin to be a proper mayo. I suspect it’s because I’m using extra virgin olive oil, but I don’t know for sure. If you’ve got any tips on this one, please share in the comments.
Anyway, whether you’ve got mayo or still just a thin sauce, add all the rest of the ingredients and process again until smooth.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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3 Comments
Hi, You mention added horseradish, but cannot fin it or how in the ingredient list. Please let us know how much,
Thanks for the catch. I updated the ingredients to include the horseradish.
I see this has been posted for a while so maybe you have already figured this out but the key to making mayo is adding the oil slowly. Very very slowly. I use a regular blender and add it almost drop by drop. Appropriately enough, I learned this from my grandmother, who was all shades of awesome. Just found your blog and like it very much!