Embers Salad Dressing

HowardHoward Justan

Famous, Famous, Famous! Back in the 70’s and 80’s people used to go to the Embers restaurant just to get this dressing. In fact my mother would get it and bring up to Pennsylvania to my father before they were married. Many years later, the secret recipe is here.

Rate this
Save this recipe 1


  • 2 cups mayonnaise
  • 1/2 cup ketchup
  • 1/2 cup sour cream
  • 1/4 cup sweet pickle juice (from a jar of sweet pickles)
  • 1/4 cup orange juice
  • 2 garlic cloves, crushed
  • 1 teaspoon yellow mustard
  • 1/2 cup sugar
  • 1 teaspoon paprika
  • Juice of 2 lemons
  • 1 tablespoon Worcestershire sauce
  • 1 hard-cooked egg (optional)
  • A few black olives (optional)
Save a shopping List


In a blender, process the mayonnaise, ketchup, sour cream, pickle juice, orange juice, garlic, mustard, sugar, paprika, lemon juice and Worcestershire for just a second or two. Refrigerate 24 hours before serving. If you like, chop the egg fine and garnish salad plates with egg and olives. Makes about 2- 3/4 cups dressing.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.