For the longest time, I thought that Thousand Island Dressing was just mayonnaise, ketchup, and relish mixed together. That is not entirely correct. There are many variations of this dressing, but this one is my favorite!
According to Wikipedia “Its base commonly contains mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup, or Tabasco sauce.
It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts).”
Well no wonder there are so many different versions of this dressing with a list like that!
I used to love the Thousand Island Dressing that was served on the burgers at Marie Callenders twenty plus years ago. This version is very similar, and is perfect on salads, burgers, and as a dip. You may remember that I used this dressing on my Frisco Burgers a few months ago, well I am using it again this week on a very special burger as well.
This version is is not a thick, sticky, sweet goo like the processed dressings that you find in the grocery store. It is light, and tangy, with complex flavors that blend perfectly together. I cannot for the life of me, remember where I first got this recipe. It is an old, printed off the internet recipe that I store in a binder. I do remember that I cut the original recipe in half, because it makes way too much for household use. I was still able to fill a 16 ounce bottle, as well as an empty Biscoff spread jar with the adjustments.
The ingredient list may sound bizarre, but this dressing is delicious. Enjoy!
Thousand Island Dressing
|Prep time||20 minutes|
|Cook time||12 minutes|
|Total time||32 minutes|
- 2 eggs (hardboiled, diced)
- 1/8 cup worcestershire sauce
- 1 1/2 teaspoon white sugar
- 1/8 cup white wine vinegar
- pinch ground cloves
- 2 cups mayonaise
- 1/3 cup sweet pickle relish
- 1/4 cup black olives (chopped)
- 1/4 cup red bell pepper (diced)
Hard boil eggs. Cool, peel, and chop them.
Place all ingredients into the bowl of a food processor. Process until smooth.
Chill before serving. Store in the refrigerator
If you prefer your dressing chunky (I do not) then simply chop all ingredients and mix thoroughly in a large bowl.
This recipe will be partying at these link parties!