the best one i have eaten in along time was at the State Fair of Texas,
it was put on a pretzel bun, grilled slightly and oh so good
darn i cant wait that long for another one, gotta find somewhere that makes pretzel buns..lol
as for russian dressing, the one i grew up eating was not a dairy based dressing...here....not my recipe but very very similar
2/3 cup vegetable oil
lemon juice
1/4 cup red wine vinegar
1 tsp. garlic
2 tsp. Dijon mustard
2 to 3 tsp. onion sauce
2 tbsp. chili sauce
salt and pepper
Place the vinegar, garlic, mustard, chili sauce and onion juice in a bowl. Season well with salt and pepper.
Whisk or blend the ingredients together very well.
Drizzle the vegetable oil into the bowl in a thin, steady stream, whisking it vigorously as you go.
When most of the oil has been incorporated, taste the dressing. Add lemon juice to make it more tangy or continue blending in oil to mellow the flavor. It should have a balanced tart-tangy flavor.
Continue whisking or blending after all the ingredients are in to keep the dressing from separating quickly.
Chill until ready to use. If the dressing separates, whisk or shake it well before using.
Tips & Warnings
This dressing is best made in a blender, food processor, or handheld blade-style blender. The blades chop the coarse chili sauce and garlic into miniscule pieces much better than you could do by hand. By letting the machine run for a few moments after all the ingredients are incorporated, the dressing gets so well emulsified that it won't separate for days.
http://www.ehow.com/how_16163_make-r...-dressing.html
it was put on a pretzel bun, grilled slightly and oh so good
darn i cant wait that long for another one, gotta find somewhere that makes pretzel buns..lol
as for russian dressing, the one i grew up eating was not a dairy based dressing...here....not my recipe but very very similar
2/3 cup vegetable oil
lemon juice
1/4 cup red wine vinegar
1 tsp. garlic
2 tsp. Dijon mustard
2 to 3 tsp. onion sauce
2 tbsp. chili sauce
salt and pepper
Place the vinegar, garlic, mustard, chili sauce and onion juice in a bowl. Season well with salt and pepper.
Whisk or blend the ingredients together very well.
Drizzle the vegetable oil into the bowl in a thin, steady stream, whisking it vigorously as you go.
When most of the oil has been incorporated, taste the dressing. Add lemon juice to make it more tangy or continue blending in oil to mellow the flavor. It should have a balanced tart-tangy flavor.
Continue whisking or blending after all the ingredients are in to keep the dressing from separating quickly.
Chill until ready to use. If the dressing separates, whisk or shake it well before using.
Tips & Warnings
This dressing is best made in a blender, food processor, or handheld blade-style blender. The blades chop the coarse chili sauce and garlic into miniscule pieces much better than you could do by hand. By letting the machine run for a few moments after all the ingredients are incorporated, the dressing gets so well emulsified that it won't separate for days.
http://www.ehow.com/how_16163_make-r...-dressing.html