Pure class, baby. This post is pure class. Today I’m mixing mayonnaise and ketchup and calling it a recipe.
Except, actually, I actually do consider it a fairly legitimate recipe. And there are a few other things in there too. And it’s really, really (really) tasty.
It’s homemade thousand island dressing. Thousand island, you’ve come a long way, baby. I mean, from the store-bought version, that is.
It is so easy to make thousand island dressing that I’m sort of kicking myself for ever buying it ready-made. Five minutes and a little chilling time in the fridge, and you’ve got a tangy, zesty, “secret” sauce that’s equally at home on a piled-high burger as it is atop a nice, simple bed of greens. It’s far less expensive than store-bought and it tastes, well, a thousand times better.
I don’t know why they call it thousand island, but I could probably come up with at least 1,000 ways to enjoy this stuff.
P.S. You know I had to Google it as soon as found myself typing that I didn’t know the origin of the name. Turns out ”the name presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River. In the Thousand Islands area, one common version of the dressing’s origins says that a fishing guide’s wife, Sophia LaLonde, made the condiment as part of her husband George’s shore dinner.” Thanks, Wikipedia! And thanks, Sophia.
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 2 teaspoons finely diced onion (I use red onion but yellow or white would work just fine)
- ¼ teaspoon finely minced garlic (about half of a small clove)
- 1 teaspoon white vinegar
- ⅛ teaspoon kosher salt plus more to taste
- 2-3 dashes Tabasco sauce (optional)
- Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
- Keeps refrigerated for 3 – 4 days (probably longer, but for us it’s long gone by then).