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Thousand Island Dressing

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910. Other accounts hold that the thick, satisfying condiment was devised on one of the Thousand Islands, in the St. Lawrence River in Canada. Wherever it originated, we like it best spooned over wedges of crisp iceberg lettuce."

List of Ingredients

◦  1 cup mayonnaise
◦  2 Tbsp bottled chili sauce
◦  1 Tbsp finely chopped white onion
◦  1 Tbsp finely chopped dill pickle
◦  1 Tbsp finely chopped cooked beet
◦  1 Tbsp finely chopped hard-cooked egg
◦  1 Tbsp finely chopped fresh chives
◦  1 Tbsp finely chopped pimientos
◦  1 Tbsp finely chopped fresh flat-leaf parsley
◦  ½ tsp Worcestershire sauce
◦  Kosher salt and freshly ground black pepper, to taste


Recipe

Fold together mayonnaise, chile sauce, onion, pickle, beet, egg, chives, pimiento, parsley, and Worcestershire in a bowl with a rubber spatula. Season with salt and pepper.

Dressing will keep refrigerated for up to 1 week.


Makes about 1 cup