There are one-thousand reasons to try this recipe. Or actually, one-thousand eight-hundred and sixty-four.
In a delicious twist of fate, this special homemade sauce made its way from beachside feasts all the way to the Waldorf Astoria Hotel, where it made its world debut. Unfortunately, just like with ranch dressing, ketchup and other family favorites, store brands usually contain notoriously unhealthy ingredients – soybean and/or canola oil, high fructose corn syrup and artificial flavors to same a few.
No problem, though: It’s incredibly simple to make at home, and oh-so-much tastier, too.
Where Did The “Thousand Island” Name Come From?
Ahh, good question. The Thousand Islands are a collection of 1,864 little gems along the U.S./Canada border. Some are 40 square miles while others are just a few square feet. All have at least one tree.
Chances are you and I would have never heard of the creamy goodness that is Thousand Island if it weren’t for a well-known New York actress named May Irwin. Although she didn’t invent this creamy delight, she did “discovered” it on a New England tour of the islands with fishing guide George LaLonde, whose wife Sophie served it up with the day’s catch.
May raved about the sauce, so Sophie sent her home with the recipe. May named the recipe and gave it to the owner of the Waldorf Astoria, who immediately put it on the menu. The rest, as they say, is delectable, savory, mouth-watering, Thousand-Island-on-everything history.
How To Make Thousand Island Dressing
Equipment
- mixing bowl
Ingredients
- 1 cup homemade mayonnaise (I use this recipe)
- 2 tbsp organic ketchup (homemade recipe here)
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup or raw honey
- 2 tbsp dill pickle relish or chopped pickles
- 2 tbsp finely minced white onion
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Combine all ingredients in a bowl. Taste and add more relish if desired.
Thanks for posting this recipe! I’m actually originally from Upstate NY and the 1000 Islands region and I have missed this dressing since starting my real food journey!
Ohhh, yum. Thank you! I love Thousand Island dressing, and haven’t had it in years; I’ll have to remedy that this week. Just this summer I’ve been branching out from ye-olde vinegar/lemon juice + oil + mustard formula, and salads are much more exciting again:0)
I made this last night, and it was so tasty, my 3yo daughter wanted to literally eat it with a spoon! Used my homemade mayonnaise, which I’d myself be happy to eat with a spoon, but commercial organic ketchup–next time I’ll try it with the homemade version, which I bet makes it even better. Thanks, Heather!!
Yay! So glad you liked it, Kate!
I wish you would post your recipes in a “printer friendly” format…..you have so many great ideas! It is so much easier if I can print it off & take it to the kitchen. 🙂
Copy & paste it into a Word document, then print it. Simple. 🙂
Thank you so much for this awesome recipe! I just copied and pasted and printed it out!
You called May ‘Mary’ once. 😉
Question, are those sweet or dill pickles? I’m assuming sweet, but one never knows. Do you have a recipe for fermented sweet pickles? Thanks for posting this!
I would like to know if the pickles are sweet or dill also.
Dill. Thanks for the question – I’ll update the post:)
Fantastic! My mom was making Rubens while camping this weekend, so I’ve been craving one for a few days! So glad that I can make most of the ingredients at home now 🙂
Thanks for sharing this recipe. My daughter and I love 1000 island dressing. I would like to start making my own dressings.
Since I started making my iwn dressings (usually blue cheese and ranch) I know I’ll NEVER EVERRRRRRRR go back to “shelf bottled” not even the fresh one in the refrigerated section. The thing is I know people are not aware of just how EASY it is to make them. I know before I started making my own, I THOUGHT it would be a big culinary “to do” but it’s not,it TRULY IS “easy PEASY”
Looks and sounds yummy! How long will the dressing last in the fridge? Thanks!
I’m not sure . . . my kiddos usually polish off a batch in two days so I’ve never had the chance to find out!
I LOVE you blog Heather and this recipe is definitely something I want to try. Your blog was one of the very first ones I started following. Great information, so thank you!
I always wondered how to make this! Sa-weeet! Thanks!!
I live 15 miles from the St. Lawrence River where the 1000 Islands are located. I am also friends with the granddaughter whose grandmother invented the 1000 Island Dressing.
Candice,
Hiw does this compare to her grandmother’s original recipe?
I just made 2 small batches. 1 with honey and 1 with maple syrup. They are in the fridge chilling, I will use them tonight to make Rubens
Do you mean 1 teaspoon onion powder in the ketchup recipe? 1 tablespoon doesn’t sound right for the amount of other ingredients. I haven’t actually tried it yet, but I will try with 1 teaspoon first.
We use one tablespoon, but it’s a personal preference thing 🙂
It looks so good! How long will it keep?
I honestly don’t know – ours never lasts more than a few days because the family likes it so much! I would guess about a week, though 🙂
I didn’t see where you had the recipe for the homemade Mayonnaise, was just wondering if I missed it somewhere would love to have the recipe, thank you.
Never mind I found the recipe, all I needed to do was click on the word mayonnaise, thanks anyway.
Love your recipes, thanks so much. I will. Try the thousand island tonite.
Patty
I added a little fresh chopped parsley, dash of horseradish and mustard – zippy goodness!
This dressing is so good! Thanks for all the great recipes you share.
Dear Mommypotamus,
You need to stop making recipes and posting them 🙂 Seriously I’m gonna get fat! Hehe I can’t stop eating this stuff on reubens and making it a little bit thicker with more mayo and dipping it with butternut squash chips!!! Not to mention salads or reuben bowls (i.e. deconstructed reuben sandwiches). Love it!!!!!!!
Thanks for all of your awesome recipes!
Your recipe tastes a lot better than store-bought. Thank you so much for this recipe…. so yummy!!!
So yummy. Thanks for the recipe. I’ll comeback for more of your recipes.
Some old school 1000 Islands have used chopped hard boiled eggs in their dressing. I was wondering when that changed. I usually use egg myself and have been making for 50 years or so.
I made this yesterday to put on a salmon Louie salad and it was so good! I’ve been craving a Louie and this totally satisfied my craving! Today I’m having steamed broccoli drenched in the dressing with my lunch. I’m just looking for 1000 island vessels. Thanks for the recipe!
Great 1000 island recipe. Easy and with items already found in my home.
Quick easy and tastes better than most store bought brands. And of course peace of mind you are using all natural ingredients!
Loooooove this dressing. Been making it for a while. We use avocado mayo its delish!
Made this today and I really like it. The use of dill pickles as the recipe calls for vs other recipes that use sweet relish is a key. I made just like the recipe called for but did not have onions so used dry minced onions. Also added a bit of sugar after tasting but overall great recipe.
I just made this, and it is wonderful!! Thanks for the recipe!!!!
You say, about the islands, “Some are 40 square miles wide”. hmmm. You can have “40 square miles” or “40 miles wide” but not both.
Yours pedantically,
Matt
Lol, thanks Matt. Just corrected my statement.
Very happy I finally attempt making my own thousand island dressing, we go through so many bottles at home it just doesn’t make sense to not make my own at this point! Your recipe was very simple and to my liking, and even more important our kids liked it! And they’re picky eaters! Also, I used Bubbie’s pickles for this recipe and it worked really well, thanks for sharing!
Oh wow. My husband LOVES thousand island dressing …. And yours is the winner! How can I ever thank you!!??
It’s the perfect dressing!
I’m so happy you like it, Diane! Thanks for taking the time to let me know. 🙂