The original, century-old version of Thousand Island dressing hails from the Thousand Islands Inn in Clayton, on the St. Lawrence River. Making a simple version requires mixing together only two or three ingredients, but you can experiment with more exotic versions for the right combination of bite and crunch. Part of the dressing’s appeal is that the proportions of ingredients are not set in stone, allowing you to put an individual twist on the dressing.
Things You'll Need
- Mixing bowl
- Whisk or fork
- Ramekin or sauce boat
Combine 2 parts mayonnaise, 1 part ketchup and 1 part pickle relish in a bowl and mix together with a whisk or fork to form a smooth, pink sauce. Increase the proportion of ketchup for a sweeter, fruitier finish and darker color.
Add a dash of Worcester sauce -- this works well for serving with fish or shellfish -- or Tabasco sauce for a little more bite.
Transfer to a ramekin or small pot and dust with cayenne pepper or paprika.
Fine-chop dill pickle, red onion, garlic and capers on a cutting board with a sharp chef’s knife.
Mix mayonnaise, ketchup, Dijon mustard and a dash of lemon juice or vinegar in a bowl and work in the chopped relishes with a fork or whisk.
Boil an egg in a pot of salted water for at least 8 minutes until hard. Remove from the water with a slotted spoon, cool in cold water and remove the shell.
Chop the egg on a cutting board and mix into the dressing, distributing it thoroughly.
Serve in a ramekin or sauce boat, garnished with cayenne pepper or paprika.