There are quite a few legends and stories about the origin of Thousand Island Dressing. For example, the Waldorf-Astoria Hotel in New York claims that their Maître d’Hôtel Oscar Tschirky has put the dressing on the menu as instructed by George Boldt, a resident of the Thousand Islands.
That much is clear, the salad dressing or sauce has been named after the Thousand Islands, a region at the frontier between the USA and Canada, in the St. Lawrence river. At least since the 50s of the last century, Thousand Island Dressing got on a roll and became one of the most-liked sauces or salad dressings worldwide.
- 3 tablespoons of mayonnaise
- 3 tablespoons of tomato ketchup
- 1/4 red bell pepper
- 1/4 green bell pepper
- 1 small pickled cucumber
- 1 teaspoon of sweet paprika powder
- 1/2 teaspoon of Cayenne pepper
- 1-2 dashes of Worcestershire sauce
- Juice of 1/4-1/2 lime
- 1-2 dashes of Tabasco sauce
- Freshly ground, black pepper
- 1-2 teaspoons of Dijon mustard
- Finely mince bell pepper and pickled cucumber and combine with the other ingredients.
- Let the dressing infuse in the fridge for about 30 minutes.