Do you miss Thousand Island dressing too?
No matter how I’ve looked, since we began eating Real Food a few years ago, I just can’t find Thousand Island dressing without soybean or other nasty oils. I especially love Thousand Island dressing on Reuben sandwiches and taco salad, and it’s also good on burgers, or for dipping your fried shrimp and French fries into. Thankfully, now a reader, Cathryn, has saved the day!
Here’s her recipe, which calls for a lot of different ingredients, but still looks easy enough to make. Just add a little of this and a little of that and stir it up, simple!
She calls it, “CAT’S CONCOCTION” 🙂
Homemade Thousand Island Dressing
This recipe makes 1 Quart/4 cups. You can easily halve it for 1 pint/2 cups.
Note: These are all approximate amounts and I use as many organic ingredients as possible.
- 3 cup mayo (try Kelly’s enzyme rich homemade mayo, only you’ll want to double that batch)
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoons lemon juice
- About 3 Tablespoons or up to 1/4 cup organic tomato paste
- 3 Tablespoons organic sweet pickle relish (drain the juice off)
- 1-2 teaspoons mustard
- 1/8 teaspoon sea salt or to taste
- 1/8-1/4 teaspoon black pepper or to taste
- About 1/4-1/2 teaspoon paprika
- 1/2 – 1 teaspoon ground celery leaf
- Sweeten with either non-bitter Stevia & Xylitol (Global Sweet brand only) OR – Kelly’s choice: use Palm Sugar and/or raw Honey, to taste. Find out more about natural sugars and where to buy here.
- About 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon all-purpose seasoning (Frontier brand, etc. If you don’t have this, you can use a little Oregano and/or Basil, etc.)
- Dash Worcestershire sauce (such as Annie’s organic)
- 1/2 teaspoon chili powder, or to taste
- Crumbled pieces of bacon
- Dash of natural liquid smoke
- Additional 1/4 -1/2 teaspoon Worcestershire sauce
Mix all ingredients well, you can put it in a blender to get it extra smooth, but don’t overdo it. If it seems too thick, just add about 1 Tablespoon of water. It keeps very well in the refrigerator. (Note that the length of time it will last in the fridge will be shorter if you add bacon, or if you make the homemade mayo, due to the eggs, so you may want to make a smaller batch.)
More tips from Cathryn:
Other tips you and others may already know and use, but just in case, for ingredients I use ongoing but only use part of each in a recipe:
For organic tomato paste and sauce, organic buttermilk, organic unsweetened coconut milk, lemon and lime juice, creamed soups, etc., I have ice cube trays just for these, and freeze them over night [I slide trays into zip lock bags or any plastic bags that fit tray size] and then when frozen solid, empty trays and bag the various cubes and keep in freezer to pull out as needed. I use my Food Saver to Vacuum seal mine, but not necessary.
What else do you like to eat Thousand Island dressing with?