Thursday, March 3, 2011

Thousand Island Dressing

I used to love the Thousand Island dressing at restaurants, but the bottled stuff never tasted the same. It was always too sweet, or it had odd flavors. I tried brand after brand, and never found one I liked.

Of course that was back in the days when I wasn't making my own salad dressings. Now, I still like Thousand Island, but I make my own. A friend gave me a recipe years ago that had a huge list of ingredients, but over time I pared it down to a more basic version. Thousand Island dressing doesn't need cheese...

However ... there are a few optional items that I don't always use, but that I like. Hard boiled eggs add a nice texture and thickness to the dressing, and the onions add ... onions. Neither are necessary, but they're nice, if you have them on hand.

Horseradish varies in strength, depending on the brand and how long you've had it. A teaspoon adds a nice zing if the horseradish is fresh. If yours is a little older, you might need to add a bit more to add the same amount of flavor.

Thousand Island Dressing

1/2 cup mayonnaise
1/4 cup chili sauce
1 tablespoon sweet pickle relish
1 teaspoon horseradish
Optional items:
1 hard-boiled egg, grated or very finely diced
1 tablespoon onion, finely diced

Combine all ingredients. Mix well. Taste and adjust seasonings as desired.


Anonymous said...

Donna, since you are the expert baker, I was wondering, if you maybe would have an altitude proofed recipe/dough recipe for me to bake "Berliner". Berliner are very similar to Jelly Donuts here in the US. My goal for this weekend will be to master the task of baking some.
Thanks so much.

Cedarglen said...

With some of your friend's original ingredients removed, is the 500 Island Dressing?

Cedarglen said...

Make that '...this 500...'

Suzzanne said...

I think I'll serve this on the classic iceberg wedge.

Donna Currie said...

Cedar, I'm pretty sure all the islands are accounted for, it's just missing a few palm trees.

Suzzanne, this would be perfect with a wedge. It's a bit much for light spring greens, but it stands up well to iceberg or romaine.

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