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dressing essentials: thousand island, part deux

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I have already posted a recipe for thousand-island dressing; however, it was a spicy version. So. several people asked me to post a recipe for a more “traditional” version of this classic dressing. After a bit of research, I found a recipe in my files of the thousand-island we made at a restaurant I worked at in Chicago in the 1980’s. It goes without saying that it is a very easy recipe to assemble. With the exception of boiling the egg, I had this built and in the fridge in six quick minutes. So, you ready… Let’s get into the kitchen.

►
(1 rating)
yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For dressing essentials: thousand island, part deux

  • PLAN/PURCHASE
  • 1 lg
    hard-boiled egg
  • 1 c
    mayonnaise
  • 1/4 c
    ketchup, homemade, if possible
  • 1 Tbsp
    apple-cider vinegar
  • 1 Tbsp
    coconut sugar
  • 4 tsp
    sweet pickle relish
  • 2 tsp
    dehydrated onions, crushed
  • 1/4 tsp
    salt, kosher variety
  • 1/4 tsp
    black pepper, freshly ground

How To Make dressing essentials: thousand island, part deux

  • 1
    PREP/PREPARE
  • 2
    The classic era of elegant dressings is long gone. They have slowly been replaced by plastic bottles of goopy tasteless sludge, and packed with preservatives. For example, did you know that a sealed, store-bought bottle of salad dressing will last from 18 – 24 months. The dressing we are about to make will last about a week. Why? Because it is not pumped full of chemicals that will hurt you. Homemade dressings are insanely easy to make, and in most cases, will cost you less than their store-bought counterparts. However, since they do not last long, just make sure that you make only as much as you can use in a week. Oh, and the other thing is that they taste a HECK of a lot better.
  • 3
    You can substitute finely minced, fresh white onion, for the dehydrated variety; however, per my research, the original dressing used dehydrated. And, in my opinion, they taste better.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Peel the hard-boiled egg, and push it through a fine-mesh sieve, or the small holes on a grater.
  • 6
    Chef’s Note: Back when this dressing was created, they used the egg as a thickener. Today, many bottled brands use a chemical thickener. Not only will the egg help to give the dressing body; in addition, it will add a wonderful depth of flavor.
  • 7
    Place all the ingredients into a large bowl.
  • 8
    Mix until thoroughly combined.
  • 9
    Store in a tightly-sealed, non-reactive jar, and place in the fridge for 24 hours before using.
  • 10
    Chef’s Note: This recipe needs time to mingle and develop flavor. You can use it right away, but you will be much happier if you wait… Patience is a virtue.
  • 11
    PLATE/PRESENT
  • So yummy
    12
    Use in any circumstance where thousand-island dressing is needed. Hint: The “special sauce” used by McDonald’s on their burgers is almost an exact match to this recipe. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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