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4.59
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10 minutes mins
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By: Rachel GurkPosted: 03/11/2020
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Easily made from scratch, homemade Thousand Island dressing is so much tastier and more economical than store bought.
Recipe Overview
Why you’ll love it: The dressing can be used on salads, as a sandwich or burger spread, or as a delicious fry sauce.
How long it takes: 10 minutes
Equipment you’ll need: small bowl or jar
Servings: makes 1 ¾ cup
Table of Contents close
- 1 Recipe Overview
- 2 Thousand Island Dressing (It’s the Secret Sauce)
- 3 Why Is It Called Thousand Island Dressing?
- 4 How To Make Thousand Island Dressing
- 5 Ways to Make This Dressing your own
- 6 Storage Tips
- 7 More Dressing Recipes
- 8 Get the Recipe: Homemade Thousand Island Dressing
Thousand Island Dressing (It’s the Secret Sauce)
Ever wonder what that “secret sauce” on a Big Mac is? Or maybe you wonder what makes a Reuben sandwich taste so good (besides the corned beef, sauerkraut, and Swiss cheese)? Well, here’s the secret: Thousand Island dressing!
- It’s so versatile. We love Thousand Island dressing because it has so many uses. It’s just amazing on a sandwich, whether it’s a hamburger or turkey burger, or a classic Reuben or Rachel sandwich. It’s the perfect dressing for these oven baked turkey sliders (aka Rachel sandwiches).
- Add it to sandwiches and burgers. Please don’t settle for plain ol’ mayonnaise on your sandwich! Make it much more interesting and delicious with creamy, tangy and slightly sweet Thousand Island dressing.
- Top your salads. Some salads just call for a good creamy dressing, especially salads with romaine or iceberg lettuce. Have you ever tried Thousand Island dressing on taco salad? Yum! Or try mixing Thousand Island dressing with coleslaw mix to make a knock-out coleslaw. Don’t these Reuben eggs Benedict made with Thousand Island dressing sound delicious? Can’t wait to try those!
- Easy ingredients. You make your own homemade version using ingredients that you probably already have in your pantry or fridge. Nothing compares to homemade dressing! It’s so much fresher tasting and you can customize it to your own preferences.
Why Is It Called Thousand Island Dressing?
Here’s a little bit of history if you’ve ever wondered where the name Thousand Island comes from. The dressing originated in the Thousand Islands region, an archipelago of 1,864 islands located along the upper St. Lawrence River between the United States and Canada. Who created this dressing first is sort of a mystery, as there are many people claiming to have been the first person to make it.
How To Make Thousand Island Dressing
It’s pretty simple. You’ll need only nine ingredients, and two of those ingredients are salt and pepper. While there are often only 3 ingredient recipes for this dressing (mayo, ketchup, pickle relish), the extra ingredients add more layers of flavor.
You’ll only need one small bowl. Begin by stirring together mayo, ketchup, sweet pickle relish. Next, stir in a tablespoon of white vinegar and a tablespoon of sugar, amping up the sweet/sour flavor. For the final touch, stir in a little finely chopped onion and garlic. Season with salt and pepper, if desired.
Make it ahead. For the best flavor, prepare the dressing at least an hour or up to 24 hours in advance so the flavors have a chance to integrate, and the onion and garlic soften up a bit.
What’s the Difference Between Thousand Island and Russian dressing?
Although the two dressings are similar, it appears that Russian dressing was created first, sometime in the mid 1800s. Thousand Island dressing is most likely a variant of Russian dressing, appearing in the early 1900s. Both dressings are mayonnaise based and contain ketchup or chili sauce. Russian dressing tends to have hot sauce or horseradish, while Thousand Island dressing more often includes chopped pickles, onions, peppers, and/or hard boiled egg.
Ways to Make This Dressing your own
There are many ways you can customize Thousand Island dressing. Here’s a few ideas but feel free to experiment. Make your own “secret” sauce!
- Add an egg. Many Thousand Island dressing recipes call for a finely chopped hard boiled egg. Keep in mind, this will reduce the length of time you can store the dressing in the fridge. I’d toss it after a week.
- Don’t care for garlic or onion? Leave it out. You could substitute finely chopped peppers or olives.
- Try a different kind of vinegar. Cider vinegar, rice vinegar, or white wine vinegar would all be fine although each would lend a slightly different flavor to your dressing.
- Pickle relish options: I confess that I don’t always have sweet pickle relish in my pantry so I often use dill relish for this dressing and it tastes great! Alternatively, make it without relish. Or just chop up a few pickles and add those.
- Add spicy heat. If you want to spice it up, add a little hot sauce, chili sauce, or horseradish, to taste.
- Make it keto. Use avocado oil mayonnaise and a no-sugar-added ketchup. Skip the sugar, and use dill pickles instead of sweet.
Storage Tips
Refrigerate leftover Thousand Island dressing in a glass jar or airtight plastic container. It should keep for at least a week.
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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Homemade Thousand Island Dressing
4.59 from 55 votesPrep Time: 10 minutes mins
Total Time: 10 minutes mins
14 servings
Print Rate Recipe
Easily made from scratch, homemade Thousand Island dressing is so much tastier and more economical than store bought. Use it for salads, sandwiches, or as a delicious fry sauce.
Ingredients
- 1 cup mayonnaise
- ¼ cup sweet pickle relish (dill relish or chopped pickles can be substituted)
- ¼ cup ketchup
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons finely diced onion
- ½ teaspoon finely minced garlic (about 1 clove)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
Mix all ingredients together in a bowl or jar. Refrigerate for at least one hour to let flavors meld.
Notes
- Makes 1 ¾ cups.
- Refrigerate dressing in an airtight container or jar for up to 1 week.
- Variations: add hot sauce, chili sauce, or horseradish. Add 1 chopped hard boiled egg, if desired (use dressing promptly).
Nutrition Information
Serving: 2tablespoons, Calories: 123kcal, Carbohydrates: 4g, Protein: 0.2g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 7mg, Sodium: 218mg, Potassium: 19mg, Fiber: 0.1g, Sugar: 3g, Vitamin A: 86IU, Vitamin C: 0.4mg, Calcium: 3mg, Iron: 0.1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Denise Mack says
This was the closest recipe to a salad dressing from an old (now closed) restaurant we used to frequent. I made a few small changes, but it is so tasty, I just wanted to say thanks for sharing!Reply
Rachel Gurk says
I’m so glad you liked it!
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Carol says
I use this recipe all the time! My favorite Thousand Island dressing! Thank you for sharing!
I do use light mayo- Delicious!Reply
Rachel Gurk says
I’m so glad you like it! Thank you for leaving a review!
Reply
A says
I do not eat dressing, but my husband eats this type of dressing with his salad. There is no healthy alternative on the market, and it concerns me, because 3/4’s of the year we eat a lot of salad from our garden. Do you think I could get away with diluting my husband’s salad dressing with small increments of this dressing and slowly increasing the amount till he might not know the difference? If I downright ask him to try the homemade version, I know it will be a resounding no, but I worry about him eating a lot of seed oils in the store-bought version, so even though the dressing is still fattening at least it will have better ingredients. Just want to gage your opinion~! LOL
Rachel Gurk says
Haha well that kind of trickery is between you, your husband, and God. ;) But I’m supportive, lol!
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Nadine Martinez says
It really is delicious! But hubby doesn’t like onions or garlic so I omitted them. But no worries, I love it! Will make again and again and again!Reply
Rachel Gurk says
I’m glad you liked it – thanks for leaving a review!
Reply
J.M. Hardin says
Rather than cutting up an onion, I often reach for my bottle of dried minced onion. I mix 2 tablespoons of dried diced and onion with 2 tablespoons of water, let it sit for 10 minutes, and voilà, minced onions without the tears.
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Rachel Gurk says
Not a bad idea!
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Carol says
Made this tonight. Delicious! Thank you for the recipe!Reply
Rachel Gurk says
You’re so welcome!
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DeeAnn says
Very yummy homemade version of a classic favorite! Way better than bottled.Reply
Rachel Gurk says
Thanks for the review!
Reply
Linda States says
Hello! I wanted to make a smaller amount, and the recipe called for more mayo than I had on hand. So I “guesstimated” the amounts of the ingredients, and it still turned out great! I will stock up on the needed items and next time I will follow the recipe! Many thanks!Reply
Rachel Gurk says
So happy to hear you liked it! Thanks for taking the time to leave a review!
Reply
Marla says
Are you kidding me? I don’t even like Thousand Island dressing! I wanted to make this for corned beef sandwiches, I did switch to AC Vinegar. I got some on my finger and licked it. I was completely blown away over a silly dressing, this stuff is so good, I want to eat it even without the corned beef! I’m definitely going to make this again and will enjoy it every time, thanks a bunch for changing my mind about this type of dressing.Reply
Rachel Gurk says
This comment made my day! So glad you enjoyed it!
Reply
Vicki Titmuss says
Delicious! Just made this for our PattyMelts tonight . Made just as written is the best recipe for Thousand Island dressing.
perfecttime.is
ThanksReply
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a review!
Reply
Drunkinchef says
We are smoking a corned beef to make pastrami this weekend and I can see Reubens in our future lol..but we don’t have any Thousand Island dressing and I HATE store bought so..figured my pastrami deserved a good dressing..this fit the bill! I even used our own home canned sweet pickle relish to make it…EXCELLENT! I did not add the egg..not because I am not adventurous but because I was lazy and liked it just the way you wrote the recipe..(no egg mentioned) Thanks for a great recipe..
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Rachel Gurk says
Your comment brought a smile to my face! I’m so glad you liked this recipe!
Reply
Beba says
Delicious! Just made this for our PattyMelts tonight . Made just as written is the best recipe for Thousand Island dressing.
ThanksReply
Rachel Gurk says
Thanks so much for the kind words! I appreciate it!
Reply
Rhonda says
Just made your Thousand Island dressing for the second time. It is by far the best Thousand Island I have ever eaten. Much better than any store bought and so easy to make. I used this for sandwiches but finished up last night on a salad…and I never Thousand Island on a salad. Don’t skip the egg!
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Rachel Gurk says
I’m so glad you like it! Thanks for taking the time to leave a comment!
Reply
Linda Watkins says
Looked through a lot of recipes on Pintrest for one that didn’t have a whole bunch of stuff in it. I’ve been cooking for 50 years & know that sometimes less is the best way to go. haha. This is my daughters (42) boyfriends (50) favorite dressing & recently he was diagnosed with high blood pressure so now he wants to get back to salads & healthy food. Not saying that 1000 Island is the healthiest …. but better than pizza every day & no veggies ! I just now made it & going to let the flavors blend before giving it to him tomorrow. I just snuck a little taste & it’s DELICIOUS !!!! So glad I chose this one. Thanks !!!
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Rachel Gurk says
So glad to hear you liked this recipe! Thanks for taking the time to leave a comment!
Reply
denise says
Thanks for omitting the hard boiled egg. I hate that in it.
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Rachel Gurk says
:) It’s an interesting addition. I think it’s great without it, too.
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