Homemade Thousand Island Dressing
This recipe makes almost 1 pint/2 cups. Double it if you're serving a lot of people.Note: These are all approximate amounts, use less or more as you taste-test and see what you like, and I use as many organic ingredients as possible.
Ingredients
- 1.5 cup mayo (Try my 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 or organic ketchup
- 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, optional (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
Instructions
- 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.
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.