Homemade Thousand Islands Dressing

This dressing is particularly good when served with plain lettuce salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers, or with any other plain-vegetable salad.

Ingredients:

• 1 cup mayonnaise
• 2 Tb. chopped green pepper
• 1/4 tsp. chilli sauce
• 1 Tb. chopped onion
• 2 Tb. chopped pimiento
• 1 hard-cooked egg (chopped fine)

Preparation:
  • Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion, and lastly, add the hard-cooked egg chopped into fine pieces. <>
  • <>Chill and serve.

TIP: Not all the ingredients need to be added if you don’t like them or it is inconvenient to do so, still the dressing is better when they are all used.


NOTE: Mayonnaise is a basis for this dressing and by adding it to the ingredients listed here, a very delightful salad dressing, is the result.

In the 1950s, Thousand Island dressing became a standard condiment, used on sandwiches and salads alike. It is widely used in fast-food restaurants in America. Thousand Island dressing is commonly used on hamburgers; in particular, McDonald's Big Mac sauce is a form of Thousand Island Dressing with mustard.

Real Cooking
Did You Know?
There are multiple conflicting stories about origins of Thousand Islands dressing:

1. A fishing guide's wife, Sophie Lalonde, gave the recipe to an actress, who in turn gave it to another Thousand Islands summer resident, George Boldt, who was building the unfinished Boldt Castle in the area. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu.

2. Sophia LaLonde invented it at Chicago's Blackstone Hotel in 1910[2] substituting mayonnaise for the yogurt used in Russian dressing, and added pickle relish, chives and sometimes chopped hard-boiled eggs. The dressing was popularized by one of her dinner guests, actress May Irwin, who gave the condiment its name, after LaLonde's home, the Thousand Islands region of upstate New York and Eastern Ontario.

3. The name refers to the multitude of small specks of pickle usually found in the dressing.