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Homemade Thousand Island Dressing (5 Minutes)

Homemade Thousand Island Dressing (5 Minutes)

Phoebe Green
Thousand Island Dressing is a popular dressing that's perfect for any kind of salad. Here's a simple recipe you can do at home.
5 from 2 votes
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Prep Time 5 minutes
Total Time 35 minutes
Course Sauce & Condiment
Cuisine American
Servings 4 servings
Calories 91 kcal

Equipment

  • Cutting board
  • Sharp Chef’s Knife
  • Medium mixing bowl
  • Measuring spoons
  • Citrus juicer or reamer
  • Airtight glass jar or container

Ingredients
 
 

  • 3 tablespoons mayonnaise
  • 3 tablespoons tomato ketchup
  • ¼ medium red bell pepper finely minced, about 30g / 1 oz
  • ¼ medium green bell pepper finely minced, about 30g / 1 oz
  • 1 small pickled cucumber gherkin, finely minced, about 30g / 1 oz
  • 1 teaspoon sweet paprika powder
  • ¼–½ teaspoon cayenne pepper start with ¼ teaspoon and adjust to taste
  • 1-2 dashes Worcestershire sauce
  • 1-2 teaspoons lime juice juice of ¼–½ lime, about 1–2 teaspoons / 5–10ml
  • 1-2 dashes Tabasco sauce
  • 1 pinch fine salt about ⅛ teaspoon
  • 1 pinch granulated sugar about ⅛ teaspoon
  • 1 pinch freshly ground black pepper about ⅛ teaspoon
  • 1-2 teaspoons Dijon mustard

Instructions
 

  • In a medium mixing bowl, combine the mayonnaise, ketchup, sweet paprika, cayenne pepper, Worcestershire sauce, Tabasco, Dijon mustard, lime juice, salt, sugar, and black pepper. Whisk until smooth and evenly combined.
    3 tablespoons mayonnaise, 3 tablespoons tomato ketchup, 1 teaspoon sweet paprika powder, ¼–½ teaspoon cayenne pepper, 1-2 dashes Worcestershire sauce, 1-2 teaspoons lime juice, 1-2 dashes Tabasco sauce, 1 pinch fine salt, 1 pinch granulated sugar, 1 pinch freshly ground black pepper, 1-2 teaspoons Dijon mustard
  • Add the finely minced red bell pepper, green bell pepper, and pickled cucumber to the bowl. Stir until the vegetables are evenly distributed throughout the dressing.
    ¼ medium red bell pepper, ¼ medium green bell pepper, 1 small pickled cucumber
  • Transfer the dressing to an airtight jar or container and refrigerate for at least 30 minutes to allow the flavours to meld. Stir well before serving.

Notes

Storage: Keep in a sealed jar or airtight container in the fridge for up to 4 days. The flavour actually improves on day two, but beyond day four the bell pepper softens and the taste flattens.
Make-Ahead: Mix the full recipe up to 2 days before serving. Give the jar a good stir before each use — the denser ingredients settle to the bottom.
Substitutions: Replace half the mayonnaise with plain full-fat Greek yogurt for a tangier, lighter dressing with added protein. Use lemon juice in place of lime for a slightly brighter flavour.
Spice Control: Start with 1 dash each of Worcestershire, Tabasco, and 1 teaspoon of Dijon mustard. Taste after the 30-minute rest and adjust upward — the flavours intensify as they meld.
Consistency Tip: If the dressing thickens too much after chilling, stir in ½ teaspoon of lime juice or water to loosen it to your preferred consistency.

Nutrition

Serving: 1servingCalories: 91kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 272mgPotassium: 92mgFiber: 1gSugar: 3gVitamin A: 642IUVitamin C: 17mgCalcium: 11mgIron: 0.3mg
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