Thousand Island dressing help, please
I had a craving for Thousand Island dressing. Having never made it before, I searched for the easiest recipe.....
which I didn't follow exactly; used what I had on hand, and it's not very good. It's not bad, but not wonderful by any means.
Any suggestions? I am wondering if a chopped hard boiled egg would help.
half cup each of mayo and chili sauce
one teaspoon Worcestershire
several tablespoons chopped bread and butter pickles.
I would like to add onions, but onions are a nono for a family member.
The recipe called for sour cream but I didn't have any on hand.
Thanks for your ideas.
I'd add a shot of pickle juice and a dash of lemon juice to the dressing you have and maybe a tot more mayo than equal parts - more like 3/4-1/4.
I agree with both suggestions. A simple combination of mayo (Hellman's or Best Foods) and catsup as a foundation is a good start. The amount of pickle juice, lemon juice, etc. depends on your individual taste. But with that foundation and a little experimentation and a dash or two of salt and pepper and you'll find what you're looking for. Chili sauce? Worchestershire? Bread and butter pickles? Nah!! But maybe a pinch of onion powder; if you can get that past your "onion nono" family member.
I guess my first mistake was chili sauce, not catsup.
I will try doctoring with more mayo, lemon, if I have any, and pickle juice.
Lol, todao, on your distaste for the sweet pickles. I laughed. Believe it or not, I think they were the best part!
I have an aversion to pickle relish - there's some flavor that I really don't like in it.
Apparently no one uses boiled eggs? I ran across that in several recipes.
Thanks so much, everybody. I appreciate and enjoyed your help.
Apparently no one uses boiled eggs?...
Actually.....I do. When I make it I use sweet gherkins or sweet relish. for the boiled eggs, I like to cook them slightly under hard so the yolk is soft and bright yellow. I then put through a fine hole box grater and shave them. The softer yolks seem to make the texture a little silkier or creamy, if that's possible.
For a twist, if there are things like olives or capers in the fridge....and the jars are low, then I empty them onto a a cutting board and chop them to add to the dressing.
Many commercially-prepared relishes have a heavy amount of clove in them, which can be off-putting. It's why I don't use commercial relish, but chop b&b's instead. And AFAIK, "Original" Thousand Island did contain hard-boiled eggs....it's all the little bits in the dressing that are the "Islands..."
OK - that's a relief. Try Mt. Olive sweet gherkins. The sweet pickles (or juice) seems appropriate but, as you detected, I HATE bread and butter pickles. My grandma used to make me sandwiches with buttered bread and her home made dills - loved the stuff (still do) but B&B - just the idea causes me to shudder.
I make it with Crosse & Blackwell Seafood Cocktail Sauce instead of ketchup, for use with Crab Louis. This has onion in it, however.
My Copycat Kraft Thousand Island Dressing
I never buy thousand island dressing anymore.
This is the recipe I always use.
1 cup mayonnaise
4 Tbs ketchup
2 Tbs distilled white vinegar
4 tsp granulated sugar
4 tsp sweet pickle relish
2 tsp onion, minced
1/4 tsp table salt
dash black pepper
Mix well. Place in fridge for a few hours to allow flavors to develop.
Makes about 1 1/2 cups.
I just mix Best Foods mayonnaise with ketchup until it is the right color pink, then shake in some chili powder. Excellent on a wedge of plain light green lettuce :)
I think the recipe you used is basically sound -- but the mayo-chili sauce ratio is off. I would use 1 c mayo, 4 Tb chili sauce, 2 tsp Worchester., and ease up on the pickles. Onions are a no-no as is sour cream. A bit of whole cream if needed to thin things out. Don't forget the s&p.
Ahhhhh, mamachef. I think you have diagnosed the reason for my aversion to sweet pickle relish: too much cloves!
All your suggestions and variations sound good; I may spend the summer making Thousand Island!
As for my first batch, I added a dollop of mayo, a squirt of catsup, a squeeze of lime (no lemon available), and some salt, and it was improved as you suggested. Pretty good!
Thanks, everybody, for your help!
Saying they are a nono are they a health issue? Or a taste of a large bite? I know three people that have issues that are not health issues. So I cook the onions and put them in the food prossesor and they like what they are eating but have no issues from what they do not bite into or see. I have also put the chopped onion in a teballer and infused soups and sauces with the onion and then take it out. You could do that with the thousand island dressing just a few large chunhs in for a while before you use it take out or dip out some dressing leaving in the onion. Maybe add chives?
Just a thought.
Thousand Island dressing is the only thing I use Miracle Whip for. I use chili sauce rather than ketchup and use hard boiled eggs which have been grated. A little Tabasco, garlic salt and grated onion complete it.
I do think the onion flavor is necessary. Perhaps you could substitute some asafetida?