Thousand Island dressing – once a rich and noble salad dressing both piquant and delicious – has now degraded to simply mayo and ketchup with a bit of relish thrown in it.
A sad state of affairs that TFD aims to fix once and for all, putting this delicious dressing high up on its rightful pedestal. This dressing was a deli staple back in the day and deserves a resurgence to its noble pedigree!
I have based my version of Thousand Island dressing recipe on the original favorite for over 50 years in Alexandria Bay, NY – in the heart of the Thousand Islands region that gave this dressing its
Note that it makes 1 quart (32 ounces) of dressing, so either halve it or store the remainder in the fridge for sandwiches or other salads.
I’ve very gently tweaked the recipe to include chili sauce and Tabasco, as I find it brings all the flavors together into a spicy and harmonious whole.
Enjoy, my Citizens: whether on a salad, a Reuben or a turkey breast sandwich on rye. 😀
Battle on – The Generalissimo
¼ cup Worcestershire sauce
¼ cup chili sauce
⅛ cup Tabasco
1 tablespoon white sugar
⅛ cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
¾ cup sweet pickle relish
½ cup chopped black olives
½ cup diced red bell pepper
1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2 In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, chili sauce, Tabasco, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.