Easy to make Thousand Island dressing from scratch.
Thousand Island Dressing
By Sue Lau | Palatable Pastime
Everyone has their favorite homemade 1000 dressing from scratch I suppose, but until I worked it out myself, none of those other recipes suited me. Even when I worked at Parks, the recipes laid out by Chef Muthofer were really lacking. And I do like a good Thousand, and have for many years. Also on a reuben sandwich, which I adore.
My version is what I came up with after thinking about it a long time. To be truthful, I expected this one to fail like so many others. And I don’t recall seeing the yolks in the dressing made this way in other recipes, although I suppose there may be the odd one out there someplace. Any new cooking idea is very likely not new at all.
But anyway, this one is very good and is one I am happy with. Of course, if you are as picky as I am about Thousand, you will have to see for yourself. I don’t just assume you’re going to like it. But I hope you do and if you do, please let me know! I love getting feedback. If not, good luck on your dressing journey and may you find that perfect salad topper at journey’s end.
It’s all a journey, isn’t it?
Join me tomorrow when I post with Bundt Baker’s with my recipe for Strawberries and Cream Bundt Cake!
~Sue
Thousand Island Dressing
Yield 1-1/4 cups
Ingredients:
- 1 cup mayonnaise
- 4 hard-cooked egg yolks, mashed smooth
- 2-1/2 tablespoons Heinz chili sauce
- 1 tablespoon dried chives
- 1 tablespoon minced capers
- 1/2 teaspoon celery seed
- 1/4 teaspoon white pepper
- 1 tablespoon sweet pickle relish, minced
- 1 tablespoon sweet pickle relish juice/brine
Method:
- Mix and chill.
- Serve on your favorite tossed salads.
From the kitchen of palatablepastime.com
