Homemade Thousand Island DressingOct 29 2010 by
Back in the early days of my marriage, my husband and I used to love hitting up the local Steak N Shake for some late night burgers and fries. They had the best Thousand Island dressing I had ever tastes and mostly I used the fries as a way to transport the dressing to my mouth. Looking back I can’t believe I didn’t have a heart attack right there in the booth. While this stuff was delicious, it was as unhealthy as you can get. After a couple of unsuccessful attempts, I’ve managed to come up with a fantastic cleaned up recipe that is perfect for burgers, fries and Reuben Sandwiches!
- 2 cups mayonnaise (I used Spectrum Brand Organic Mayonnaise)
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1/4 cup onions, finely chopped
- 1/4 cup pickles, finely chopped (I use Bubbies Pure Kosher Pickles)
- 1 hard boiled egg, finely chopped (optional)
- In a large bowl mix together all of the ingredients. Yes, that is it!
Makes 45 servings.
Serving Size 1 tablespoon.
Nutrients per serving: Calories: 72, Cal. from Fat: 71, Total Fat: 7.5g, Sat. Fat: <.5g, Carbs: 0g, Fiber: 0g, Sugars: 0g, Protein: 0g, Sodium: 64.5mg, Chol: 3.5mg
Leftover dressing can be stored in an airtight container in the fridge for up to 1 week.
For a vegan dressing make sure to use a vegan style mayonnaise and leave out the egg.
This recipe makes a thicker style dressing. My main reason for creating it was as a spread for sandwiches. If you want to use it as a salad dressing give it a quick pulse in a blender which gives it a dressing consistency.