Thousand Island Dressing

By Melissa Clark

Published July 13, 2021

  • Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Media 1 of 1
Total Time
15 minutes
Rating
5(274)
Comments
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Stirring a little chile paste into an otherwise classic Thousand Island dressing tones down its sweetness slightly, adding a very gentle bite. For something spicier — and for a noticeable pepper punch — substitute up to 2 tablespoons chile sauce for ketchup. Or, for something sweeter and more mellow, leave out the chile sauce entirely. Other great additions here include a dash or two of Worcestershire sauce or a spoonful of mustard.

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Ingredients

Yield:1¾ cups

  • 1 cup mayonnaise

  • 3 ½ tablespoons ketchup

  • ½ tablespoons chile paste, such as Sriracha, plus more to taste (optional)

  • 2 tablespoons sweet relish

  • 2 tablespoons finely chopped red onion

  • 1 ½ teaspoons cider vinegar or white wine vinegar, plus more to taste

  • ½ teaspoon sweet paprika

  • Pinch of kosher salt (Diamond Crystal), plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 6 milligrams cholesterol; 122 calories; 3 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 165 milligrams sodium; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.

  2. Step 2

    Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.

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Ratings

5 out of 5
274 user ratings
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Comments

Hannah

Let sweet relish live, Anne

Fly2Fish

This recipe is NOT Thousand Island Dressing, but instead Russian Dressing. The major difference between the two is that Thousand Island Dressing has chopped hard-boiled egg in it.

J

Classic and delicious. I really like the sweet pickle relish in mine. "To each her own," for that ingredient. I've never used Worcestershire before, but it was a delicious addition.

EL

This dressing self identifies as tasty and quite a classic Thousand Island dressing. I did balance out the Sambal Olen chili paste w ketchup. I used a blend of smoked paprika and sweet and the flavor notes were savory with a hint of sweet depth. Absolutely a WINNER!

Shelf life?

How long does it last in the fridge?

EL

@Shelf life? Recipe says about two weeks. Also best to store in glass jar.

bimini

I add a little horseradish to mine for extra zing!!

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