Thousand Island Dressing
Posted in : Sauces Stocks Marinades on
Tags: dressing, sauces
A Little Personal History:
Whether on a salad, the “secret” sauce for a great burger, a great dip for fried fish or a necessary spread for an awesome Reuben, Thousand Island dressing is a sauce I always have on hand. Here’s my favorite recipe, including an optional hard boiled egg.
Description:
According to The Oxford Companion to Food and Drink, the dressing’s name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada.[6] Within that region, 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
http://en.wikipedia.org/wiki/Thousand_Island_dressing
| Categories: | Sauce, dressing |
| Servings: | 1 1/2 cup |
| Time: | – Preparation: 20 minutes – Refrigeration: 2 hours |
| Equipment: | Small cutting board & knife, measuring spoons, small bowl, medium mixing bowl, potato masher or fork |
| Difficulty: | Easy |
Ingredients:
- 1 teaspoon finely minced white onion
- 1 Tbs white vinegar
- 2 teaspoon sugar
- 2 teaspoon sweet pickle relish
- 1/8 teaspoon salt
- dash of black pepper
- ½ cup Mayonnaise
- 2 Tbs Ketchup
- 1 hard boiled egg, chopped fine (optional)
Procedure:
- On cutting board, mince onion.
- In small bowl, combine vinegar, sugar, relish, onion, salt & pepper. Stir together. Set aside for 15 minutes, stirring occasionally so sugar fully dissolves and ingredients marry.
- On cutting board, chop egg fine.
- In medium mixing bowl, combine mayo, ketchup & chopped egg. Mash together thoroughly with masher or fork until egg is well blended into mixture.
- Add vinegar/sugar mixture to mixing bowl. Thoroughly blend together.
- Cover mixing bowl and refrigerate for several hours, stirring occasionally, so flavors marry.
Advanced Preparation:
- This dressing is intended to be prepared in advance and refrigerated till needed.
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