Thousand island dressing

I was caught one Sunday on which I had planned chef’s salads without thousand island dressing. Research on the web brought me, combined from many different pieces of advice, to the following recipe which to my surprise was recieved with much accolade.

The biggest, single gaffe in making thousand island is to put too much ketchup in it, which I realized immediately as soon as I followed a proportion I found on a web page. This poor judgment afflicts many store-bought brands. A light, creamy dressing is best.

This recipe scales pretty well—it’s all a matter of taste.


Basic ingredients are mayonnaise, ketchup, pickles, onions, bell peppers, hard-boiled egg and olives. You may add anything you want and like, but if you’ve never made it before, don’t tempt fate: start with these ingredients here and then branch out later carefully. The following quantity is more or less for 2 cups of dressing:

  1¼ cups mayonnaise
  ¼ cup ketchup
  ¼ cup egg
  ¼ cup pickles or relish
  1 tbsp onion
  1 tbsp bell pepper
  1 tsp olive
  ¼ tsp fresh-ground black pepper


1. Prepare item ingredients by mincing into very tiny pieces.

2. Mix ketchup into mayonnaise in a bowl. Gently fold in all other ingredients. Season to taste, but realize that other ingredients may contain enough salt already, especially if you use relish for pickles, etc.

3. Remember to refrigerate this dressing! With no preservatives unlike store-bought, it will only keep a few days.