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 couldn'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 with her homemade Thousand Island dressing!
Here’s her recipe (with my tweaks) which calls for a lot of different ingredients, but is still 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
- 1.5 cup mayo try Kelly's enzyme rich homemade mayo or if you don't feel like making it, this is the only kind I'll buy because it's the only one without the crappy oils, instead it has avocado oil, which is so much better than soybean or canola or other GMO/factory vegetable oils!
- 1.5 Tablespoons extra virgin olive oil
- 1/2 teaspoon lemon juice
- About 1.5 Tablespoons or up to 1/8 cup organic tomato paste
- 2 Tablespoons organic sweet pickle relish drain the juice off — or I just cut up some sweet pickles that I found at the health food store. Use more if you'd like.
- 1 teaspoon regular mustard
- 1/8 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper or to taste
- About 1/4 teaspoon paprika
- 1/2 teaspoon ground celery leaf or coriander
- Palm Sugar and/or raw Honey to your taste, add about 1/2 teaspoon then see if it needs more. Find out more about natural sugars and where to buy here.
- About 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon all-purpose seasoning
- Dash of fermented soy sauce
- 1/4 teaspoon chili powder or to taste
- Crumbled pieces of bacon here's where to find healthy meat online if you don't have a good local source
- Dash of natural liquid smoke — if you can find some with ingredients you can pronounce and recognize
- Additional 1/4 fermented soy 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 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?
- More yummy salad and salad dressing recipes are here!
- Or try serving your guests options in a salad bar