While Ranch dressing is the favorite in our house, Thousand Island dressing has its place.  It is a must-have with Reuben sandwiches.  When I have it available, I love it just spread on lettuce, without even making a salad.

The hard boiled egg really adds a lot to the dressing but will keep for only about 5 days or so.  This is still very good without the egg, if you don’t have a hard boiled egg or the time to add it.  The recipe says to push the egg through a fine-mesh sieve but I ruined my little sieve doing that and it is very difficult to clean out of a sieve.  I found that a small grater works much better and then can be chopped smaller with a knife if it still is too large.  You do not want chunks of egg, rather very fine pieces that are not even noticeable.

I found the recipe online at www.kitchn.com but have changed it just slightly.  Since I do not particularly like onions so I have never grated fresh onion for the dressing.  It is fine to cut the recipe in half if you cannot use it before it spoils.

 

THOUSAND ISLAND DRESSING

  • 1 1/2 cups mayonnaise
  • 1/2 cup ketchup
  • 1 teaspoon apple cider vinegar
  • 1 1/2 tablespoons finely grated onion or 1/2 teaspoon onion powder
  • 4 tablespoons sweet pickle relish
  • 1 teaspoon salt, preferable sea salt
  • 1/2 teaspoon chili powder or black pepper, or combination
  • 1 large hard-boiled egg, peeled
  • a few drops Louisiana hot sauce, to taste, optional

 

In a large mixing bowl, combine the mayonnaise, ketchup, cider vinegar, onion or onion powder, relish, salt and chili powder or black pepper and mix until well combined.

Press the egg through a fine-mesh sieve or finely grate into the bowl and mix well.

Add optional hot sauce to taste, if desired.

This may be served immediately, but will taste better if refrigerated in a covered container for 12 hours or more.  Keeps for about 5 days with the egg or much longer if omitting the egg.

Makes about 2 1/2 cups.

Classic Thousand Island Dressing

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