Thousand Island Dressing
Learn how to make homemade Thousand Island dressing with this simple and delicious recipe using mayonnaise, ketchup, finely chopped vegetables, and hard-boiled eggs.
Servings: 8
Calories: 70kcal
Ingredients
Yield: 160 ml = 2/3 cup
- 0.5 cup mayonnaise
- 1 tablespoon tomato ketchup
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon Tabasco sauce
- 1 tablespoon finely chopped onion
- 0.5 teaspoon finely chopped garlic
- 0.5 hard-boiled egg shelled, finely chopped
- 1 tablespoon dill pickle finely chopped
- 0.5 teaspoon Dijon mustard
- 1 teaspoon drained capers finely chopped
- Salt and freshly ground pepper
- 1 teaspoon lemon juice to taste
Instructions
- Combine all the ingredients and mix well. Adjust the seasoning with salt, pepper, and the lemon juice, as needed.
- Serve immediately or refrigerate for later service.
Video
Notes
There are multiple conflicting stories about its origins:
- A fishing guide's wife, Sophie Lalonde, gave the recipe to an actress, who in turn gave it to another Thousand Islands summer resident, George Boldt, who was building the unfinished Boldt Castle in the area. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu.
- Sophia LaLonde invented it at Chicago's Blackstone Hotel in 1910 substituting mayonnaise for the yogurt used in Russian dressing, and added pickle relish, chives and sometimes chopped hard-boiled eggs. The dressing was popularized by one of her dinner guests, actress May Irwin, who gave the condiment its name, after La Londe's home, the Thousand Islands region of upstate New York and Eastern Ontario. The name refers to the multitude of small specks of pickle usually found in the dressing.