Homemade dressings are better. End of story.
This recipe for Thousand Island is no different.
I’m not sure about you, but I know for Spencer and I, Thousand Island has to have a perfect balance of tangy, sweet and savory. ESPECIALLY if you’re going to be using it on Rueben sandwiches (which, c’mon- is one of the GREATEST sandwiches around) or for dipping your fries in.
The third best thing about this dressing (the first being how yummy it is and the second being how easy it is to make) is that all the ingredients are most likely in your pantry or fridge already! You see a lot of recipes that claim “you have all the ingredients already” and then they throw in something that might be a staple for those of us who cook ALL.THE.TIME but might not actually be as common as we think: like molasses, or almond four, or some kind of fancy cheese (but seriously- we recently started using gruyere and if you ever get an inkling to try a new cheese, do yourself a favor and try some gruyere- think stinky parmesan… but better!)
But I really mean it- if you have a fridge you most likely have everything you need! Unless you don’t like pickles… but then you probably wouldn’t be looking for a Thousand Island recipe, I suppose.
What you will need:
- Sweet Pickle Relish (You can dice up some sweet pickles really small if you don’t have the relish)
- Dill Pickle Juice (You could substitute any kind of pickle juice, but dill will really bring the tang!)
- Granulated Sugar
- Minced Garlic
- White Onion
- Black Pepper
- Hot Sauce of your choice (we used a cayenne-based garlic black pepper hot sauce)
Thousand Island Dressing
- 1 1/2 cup Mayo
- 3/4 cup Ketchup
- 3 Tbsp Sweet Pickle Relish
- 2 Tbsp Dill Pickle Juice
- 2 tsp Granulated Sugar
- 3/4 tsp Kosher Salt
- 1 tsp Minced Garlic
- 1 Tbsp Finely Chopped White Onion
- 1/2 tsp Black Pepper
- 1/4 - 1/2 tsp Hot Sauce
- This one's easy- Add all your ingredients in a medium bowl and mix until well-combined. Transfer to your salad dressing dispenser and enjoy!
- Please note that the time varies, but this can keep in the refrigerator for up to a month- there aren't *a lot* of preservatives in this, so It likely won't last as long as a store-bought dressing. Just keep an eye on it for as long as you can... it probably won't make it past the first week though!