Thousand Island Dressing

By Melissa Clark

Published July 14, 2021

Thousand Island Dressing
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
15 minutes
Rating
4(230)
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
  • 1cup mayonnaise
  • 3½tablespoons ketchup
  • ½tablespoons chile paste, such as Sriracha, plus more to taste (optional)
  • 2tablespoons sweet relish
  • 2tablespoons finely chopped red onion
  • 1½teaspoons cider vinegar or white wine vinegar, plus more to taste
  • ½teaspoon sweet paprika
  • Pinch of kosher salt (Diamond Crystal), plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

122 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 165 milligrams sodium

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.

Ratings

4 out of 5
230 user ratings
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Comments

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.

Hannah

Let sweet relish live, Anne

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.

amy

I have never had/nor seen a Thousand Island dessing with hard bolied eggs.

Chicago Kiki

Made exactly as written, it was fantastic. Also, much like Anne, I’m not a fan of sweet relish. But it worked here. Maybe something about layers of flavors or nuanced blah blah blah. Whatever the reason, it couldn’t be better.

TOM G

Very good. Easy to make. I like it with a nice iceberg lettuce salad. Instead of adding egg to the dressing, add to the salad, sprinkle some Old Bay on the eggs. My preference is a wonderfully cold salad and the dressing must also be cold.

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