{"id":76,"date":"2008-04-17T11:06:49","date_gmt":"2008-04-17T18:06:49","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/lars-thousand-island-dressing\/"},"modified":"2018-01-17T01:28:17","modified_gmt":"2018-01-17T08:28:17","slug":"thousand-island-dressing","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/thousand-island-dressing\/","title":{"rendered":"Thousand Island Dressing"},"content":{"rendered":"

A Little Personal History:<\/h2>\n

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\u00a0always have on hand. Here’s my favorite recipe, including an optional hard boiled egg.<\/p>\n

Description:<\/h2>\n

According to The Oxford Companion to Food and Drink<\/i>, the dressing’s name comes from the Thousand Islands<\/a> region, located along the upper St. Lawrence River<\/a> between the United States and Canada.[6]<\/a><\/sup> 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<\/p>\n

http:\/\/en.wikipedia.org\/wiki\/Thousand_Island_dressing<\/p>\n\n\n\n\n\n\n\n
Categories:<\/td>\nSauce, dressing<\/td>\n<\/tr>\n
Servings:<\/td>\n1 1\/2 cup<\/td>\n<\/tr>\n
Time:<\/td>\n\u2013 Preparation:\u00a0\u00a0 20 minutes
\n\u2013 Refrigeration: 2 hours<\/td>\n<\/tr>\n
Equipment:<\/td>\nSmall cutting board & knife, measuring spoons, small bowl, medium mixing bowl, potato masher or fork<\/td>\n<\/tr>\n
Difficulty:<\/td>\nEasy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/h2>\n