Thousand Island Dressing
When you just need that extra oomph with your salad or for dipping veggies into, not aioli, but 1000 island dreaming!
The most widely accepted story around the origin of Thousand Island Dressing, dates back to the late 19th century. The dressing's creation is attributed to Sophia LaLonde, who was the wife of George LaLonde, a fisherman and guide in the Thousand Islands region, located between the United States and Canada on the Saint Lawrence River.
In the early 1900s, George and Sophia LaLonde lived on one of the Thousand Islands, where they would often host guests for fishing trips and other outdoor activities. During one of these excursions, George's wife, Sophia, prepared a special salad dressing for their guests. The dressing was a blend of mayonnaise, ketchup, sweet pickles, hard-boiled eggs, and various seasonings. The guests loved the dressing so much that they began requesting it regularly and calling it "Thousand Island dressing" in honor of the region where it was served.
There are other stories, but all referring back to Sophia LaLonde (clearly a clever recipe developer in her time!)
Regardless of the exact origin, Thousand Island dressing became popular in the early 20th century, and its fame continued to grow as it became a favorite dressing in restaurants and households across North America.
Thousand Island dressing typically contains mayonnaise, ketchup, chopped pickles or relish, hard-boiled eggs, onions, and various seasonings. Over the years, different variations of the dressing have emerged, but the core ingredients generally remain consistent. It is still a popular choice for salads, sandwiches, and as a dip for various dishes.
Our version is a mayonnaise, with the add ins, all in one easy method. You could add other ingredients such as chopped hard boiled eggs, more pickles, etc. But we think this version will stand alone very well as it is. Try it and see!
We think our Thousand Island Dressing would go very well with any or all of the following:
Shredded Curried Chicken Sandwich Filling
Asparagus, Green Bean and Avocado Salad
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Need
- 1/2 brown onion
- 1 cloves garlic
- 50 Grams dill gherkin
- 1 eggs
- 40 Grams tomato ketchup
- 1 Teaspoon fresh lemon juice
- 1 Teaspoon apple cider vinegar
- 1/2 Teaspoon smoked paprika
- Pinches pink salt flakes BUY
- 400 Grams grapeseed oil
Do
- 1
Place onion, garlic and gherkin into Thermomix bowl. Chop 2 sec/speed 6.
- 2
Add remaining ingredients, except grapeseed oil and set timer for 4 min/37°C/speed 4.
- 3
When there is 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the oil onto the lid.
- 4
If it doesn't emulsify completely like a mayonnaise, don't worry, it'll set more in the fridge.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
