Homemade Thousand Island Dressing Archives

“Don’t mess with the classics”. That’s not always a rule that I follow. But sometimes it’s nice to return to them and make them just as they were meant to be. It’s ok to resist the urge to change things up. Just follow the recipe. Use the same ingredients. The same amounts. And enjoy the reason that it’s a classic. Like this classic Thousand Island salad dressing. There’s nothing complicated here. No need to mess with it. Just make it and enjoy! I certainly did!

The Key To Success

Even though this classic Thousand Island salad dressing is pretty easy to make, I think that using grated onion is important in it coming out great each and every time. I used to use a microplane grater to grate my onion. The onion would fall apart and I’d get frustrated. Now, I use my cheese grater to make perfect (and super easy!) grated onion each and every time. I just put in a chunk of onion and get to cranking! Perfect!

Oh, and use fresh lemon juice. If you can. Sometimes I can’t, I admit it. The lemons will look so sad at the grocery store that I question why they are even out in the bins. That’s when I have to use the stuff from concentrate. Gotta do what you gotta do!

Why is it called Thousand Island? Because it came from the Thousand Islands in the St Lawrence river!

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Also try my quick fix Franch salad dressing. Yes, Franch. Try it, it’s great too!

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5 from 1 vote

Classic Thousand Island Salad Dressing

A fantastic version of the traditional dressing.

Course Salad Dressing

Cuisine American

Keyword salad dressing

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 402kcal

Author Inspired by a recipe from A Southern Soul

Equipment

Ingredients

1 cup mayonnaise
¼ cup ketchup
1 tablespoon sweet pickle relish heaping
½ tablespoon lemon juice
1 tablespoon onion grated
kosher salt to taste
freshly ground black pepper to taste

Instructions

Place mayonnaise, ketchup, relish, lemon juice and onion in a small bowl and whisk until smooth.
Add a little salt and pepper and whisk.
Taste and add more seasoning if desired. You may also want to add a bit more relish.
Cover and refrigerate at least 1 hour before serving.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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There are certainly a lot of homemade Thousand Island dressing recipes out on the internet. But I found this one to be slightly different. The flavor is richer. It’s deeper. And it has just a little kick to it. It’s just better than the rest. And it uses ingredients that I have on-hand. That’s a plus. Perfect on a salad, and even better on a Reuben sandwich.

Spice It Up. I Did.

I wasn’t shy with the hot sauce when I made this homemade Thousand Island dressing. Now, I wasn’t making spicy wing sauce, no, but I wanted to get that spiciness. So many dressings are just creamy. Or just vinegary. A little heat changes things up.

So why is it called Thousand Island dressing? Because it came from the Thousand Island region between the US and Canada. I didn’t know that either.