Ingredients
- 180 ml mayonnaise
- 60 ml sour cream
- 45 g tomato paste
- 30 ml Québec maple syrup
- 30 ml apple cider vinegar
- 2 tbsp prepared horseradish
- 2 tbsp finely minced onion
- 1 tbsp chopped dill pickle
- 1/2 tsp paprika
- 1/4 tsp salt
Method
- Whisk mayonnaise, sour cream, tomato paste, maple syrup, vinegar, and horseradish until smooth.
- Fold in onion, pickle, paprika, and salt.
- Cover and chill for at least 20 minutes so the maple and aromatics meld.
- Use on Reuben sandwiches, grilled meats, or crisp lettuce.
Conversion and rationale
Original sweetener (classic version): 15 g granulated sugar
Conversion used: Replace the sugar with 30 ml maple syrup and reduce the vinegar by 15 ml; no oven adjustment is needed.
Why Quebec maple syrup: Maple softens the vinegar and horseradish while adding a subtle toasted flavor. The dressing remains tangy rather than becoming dessert-sweet.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →