Russian Dressing

• 10 cornichons (2 ounces)
• 1 large egg yolk
• 3 tablespoons white (shiro) miso (see Pantry, page 253)
• 2 1/2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2/3 cup grapeseed or other neutral oil
• 2 tablespoons extra-virgin olive oil
• 1 1/4 cups ketchup, preferably organic Heinz
• 2 teaspoons sriracha (see Pantry, page 253)

1. Combine the cornichons, yolk, miso, mustard, vinegar, and 1 tablespoon water in a food processor.
2. Pulse until the cornichons are just chopped.
3. With the machine running, add the oils in a steady stream until the mixture is emulsified.
4. Transfer to a large bowl.
5. Stir in the ketchup and sriracha until fully incorporated.
6. The dressing can be covered and refrigerated for up to 3 days.

cornichons, egg yolk, white, mustard, red wine vinegar, grapeseed, extravirgin olive oil, ketchup, sriracha

Taken from www.epicurious.com/recipes/food/views/russian-dressing-390740 (may not work)