Thousand Island is one of my husband’s favorite dressings. When it comes to a “regular” salad he will choose it or Ranch. Regular salad being a simple one with lettuce, tomato, and cucumber. Sometimes cheese and grilled chicken are on there too. I’m more of a vinaigrette gal. The only time I use 1000 Island is on a turkey reuben. Because I prefer homemade I finally got around to making it. It was about time. No more store-bought.
This dressing is thick and a little tangy. You could make it milder if you use more mayonnaise (probably a 1/4 cup or so) or reduce the amounts of some of the ingredients. Like any dressing, you can adapt it for your taste. A little more of this or a little less of that can make a difference. I have fun in the process. Sometimes it takes me a few times before I get it exactly how I want it. Then my tastes change or I want to use it for something else and the experimenting beings.
Is it worth making it at home? Of course it is. It does take more time than opening a bottle. However, the flavor is what it is all about. Any salad or sandwich is better with homemade dressing. Being able to customize it to your own taste is a bonus. I still have a few more to tackle too. Well, more than a few actually.
What’s your favorite dressing? Let me know and perhaps I will feature it in a future post. I really like the inspiration. Who knows, I might discover a new favorite too.
- ¾ cup mayonnaise
- ½ cup chili sauce
- ¼ teaspoon ground mustard
- Juice of ½ lemon
- 1 teaspoon apple cider vinegar
- 1 tablespoon sweet pickle cubes
- 3 round dill pickle slices (about a tablespoon)
- ½ X 1½-inch slice roasted red bell pepper
- 1 teaspoon capers
- 1 tablespoon chopped onion
- 1 hard-boiled egg yolk
- Fresh ground pepper
- In a medium bowl, stir together mayonnaise, chili sauce, ground mustard, lemon juice and vinegar until combined.
- In a small chopper or food processor, add the sweet pickle cubes, dill pickle slices, roasted red bell pepper, capers, onion, and egg yolk. Process until finely chopped.
- Add chopped mixture to the mayonnaise mixture. Season with fresh ground pepper. Stir until thoroughly combined. Refrigerate for at least 1 hour. Serve as a salad dressing or sandwich topping. Refrigerate leftovers in an air-tight container for up to 2 days.