One of my Facebook friends, Susan Knows-Best (isn't that a great name!) requested my Thousand Island Salad Dressing recipe.
We make this dressing quite often at our house, using it as a dip as well as for salad. It's super simple to assemble, and very tasty too.
I know that not all of my readers have a blender or food processor, so I've included instructions for making this both with a food processor and without.
Thousand Island Salad Dressing is best made at least a couple of hours before you need it so that the flavours have a little time to get acquainted with one another.
To make Thousand Island Dressing, you'll need:
- 2 hard boiled eggs
- 1 cup homemade mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/3 cup finely diced onion
- 1/3 cup finely diced dill pickles
- 6 to 8 finely chopped green olives
- cayenne pepper to taste
Begin by preparing the eggs. If you're using a food processor, cut the eggs into quarters. If you're mixing your salad dressing by hand, you'll want to break your eggs up as small as possible. Mash them very finely with a fork and then use the back of a spoon to force the mashed egg through a sieve.
Mix together the mayonnaise, ketchup, and Worcestershire sauce.
Taste the mixture and adjust the seasoning, adding salt and pepper to taste, and cayenne pepper (if you're using it).
If you're using a food processor, add in the eggs and process just until they're incorporated. Turn the mixture into a bowl. Add the onion, dill pickles, and chopped green olives (if you're including them) and stir just until they're mixed through.
If you're mixing by hand, add in the sieved egg, onion, dill pickles and chopped green olives (if you're including them) and stir just until they are mixed through.
Transfer your Thousand Island Salad Dressing to a mason jar or other storage container and store it in the fridge until serving time.
As with all recipes containing eggs, refrigeration is required. Maintain a storage temperature below 40F/4C, and use your salad dressing within 3 to 4 days.