Authentic Thousand Island Dressing

I quartered the recipe so a lot of my measurements were guesstimates and I finished it off with my immersion blender, dressing came out great... Really good, would definitely make again

Wanted a Shrimp Louie salad but didn't have 1000 island dressing until I came across this recipe. After reading through the ingredients, 4 quarts of mayo would make more dressing then I could use so instead I used one cup of mayo and adjusting all the other ingredients to the best ratio I could. Didn't have black olives so not included. Didn't have a red bell pepper so I used jarred roasted red peppers, about 1/2 of a pepper. Used 1TBL spoon or Worcestershire and 1 boiled and chopped egg. It made about 1 pint. It needs to sit in the frig for a few hours but my initial taste test says pretty darn good! I don't think I'll be buying the bottled stuff anymore.

This is the real deal! It's rich, creamy, and tastes like a true Thousand Island. Just a heads up: This is made with mayo and Worcestershire so it's NOT going to be orange like the bottled kind. This dressing is light brown. As a color experiment, I decided to add a little paprika and got it to come out with a slight salmon color.

I skipped the black olives but this was still REALLY REALLY good. I only used about half of the mayo but a bit more egg. (Scaled this to 5 servings and ended up with a recipe that used 7/8 egg. I finely chopped 1 jumbo hard boiled egg.)

I don't like 1000 island dressing except on rueban sandwiches, which is why I didn't have any on hand. I had some leftover corned beef to make sandwiches with, but no dressing, until I stumbled upon this recipe. Many 1000 recipes were ketchup, mayo and relish (yuck!) Let me tell you, after tasting this dressing, and following the recipe exactly, I am an authentic thousand island dressing lover! It made my ruebans outstanding, and I will never go back to the sorry dressing they call 1000 island in the stores! Thanks!!!