Russian Dressing

1. 1

   Combine the cornichons, yolk, miso, mustard, vinegar, and 1 tablespoon water in a food processor.

2. 2

   Pulse until the cornichons are just chopped.

3. 3

   With the machine running, add the oils in a steady stream until the mixture is emulsified.

4. 4

   Transfer to a large bowl.

5. 5

   Stir in the ketchup and sriracha until fully incorporated.

6. 6

   The dressing can be covered and refrigerated for up to 3 days.

No additional tips available.