📝 About This Recipe
Named for the picturesque Thousand Islands region along the upper St. Lawrence River, this classic dressing is a masterclass in balancing creamy, tangy, and sweet profiles. Far superior to any store-bought bottle, this version uses a rich mayonnaise base punctuated by hand-chopped aromatics and a whisper of heat. It is the quintessential American condiment, offering a nostalgic crunch and a velvety texture that elevates everything from a simple wedge salad to a gourmet Reuben sandwich.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 1/4 cup Ketchup (adds sweetness and the signature pink hue)
- 1 tablespoon Apple Cider Vinegar (for a bright, fruity acidity)
- 2 teaspoons Granulated Sugar (adjust to taste based on the sweetness of your ketchup)
The Aromatics and Texture
- 1/4 cup Sweet Pickle Relish (drained of excess liquid)
- 2 tablespoons Red Onion (very finely minced)
- 1 piece Hard-Boiled Egg (finely grated or minced; the secret to authentic body)
- 1 tablespoon Pimento Peppers (finely chopped from a jar)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Fresh Parsley (flat-leaf, finely chopped)
Seasoning and Spice
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/4 teaspoon Smoked Paprika (provides a subtle earthiness)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 2-3 dashes Hot Sauce (optional, for a tiny kick)
👨🍳 Instructions
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1
Begin by finely mincing the red onion. To remove any harsh 'bite', place the minced onion in a small bowl of cold water for 5 minutes, then drain and pat dry with a paper towel.
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2
Peel your hard-boiled egg and use a fine grater or a sharp knife to mince it until it resembles small crumbles. This is the traditional 'secret' ingredient that gives the dressing its unique, rich mouthfeel.
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3
In a medium-sized glass mixing bowl, whisk together the mayonnaise and ketchup until the color is a uniform, pale coral pink.
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4
Add the apple cider vinegar and granulated sugar to the creamy base. Whisk vigorously until the sugar has completely dissolved and the mixture is smooth.
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5
Fold in the sweet pickle relish, making sure you have squeezed out any excess brine beforehand to prevent the dressing from becoming watery.
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6
Incorporate the prepared red onion, grated hard-boiled egg, and chopped pimentos. Stir gently with a spatula to ensure the 'islands' of texture are evenly distributed.
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7
Add the Worcestershire sauce, smoked paprika, and hot sauce (if using). These ingredients provide the savory 'backbone' to the dressing.
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8
Stir in the fresh chives and parsley. The green herbs provide a necessary visual contrast and a burst of freshness.
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9
Taste the dressing. Add the kosher salt and freshly cracked black pepper gradually, adjusting to your personal preference.
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10
Transfer the dressing to an airtight glass jar or container. Seal tightly.
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11
Refrigerate the dressing for at least 1 hour before serving. This 'resting' period is crucial as it allows the flavors of the onion, relish, and spices to marry and intensify.
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12
Give the dressing a quick stir before serving to redistribute the ingredients, as some settling may occur.
💡 Chef's Tips
For the best flavor, use a mayonnaise with a neutral oil base rather than a heavy olive oil mayo which can be too bitter. Always hand-chop your vegetables; using a food processor can turn the relish and onions into a watery paste, ruining the texture. If the dressing is too thick for your liking, whisk in a teaspoon of milk or heavy cream to reach the desired consistency. This dressing tastes even better the next day, so feel free to make it 24 hours in advance. Keep the dressing refrigerated and consume within 5-7 days due to the fresh egg and onion content.
🍽️ Serving Suggestions
Classic Wedge Salad: Drizzle over a cold quarter of iceberg lettuce with crispy bacon bits and extra chives. The Ultimate Reuben: Slather generously on rye bread with corned beef, sauerkraut, and melted Swiss cheese. Shrimp Cocktail Twist: Use it as a creamy dipping sauce for chilled, poached jumbo shrimp. Burger Secret Sauce: Use it as a topping for a flat-top griddled cheeseburger with shredded lettuce. Vegetable Crudité: Serve in a hollowed-out bell pepper as a dip for chilled celery stalks and radishes.