Thousand Islands Dressing
dressing is particularly
good when served with plain lettuce salad, with lettuce and tomatoes,
lettuce, tomatoes, and cucumbers, or with any other plain-vegetable
• 1 cup mayonnaise
• 2 Tb.
chopped green pepper
tsp. chilli sauce
• 1 Tb.
• 2 Tb.
hard-cooked egg (chopped
the mayonnaise stir
the chilli sauce, pimiento, pepper, and onion, and lastly, add the
egg chopped into fine pieces. <>>
ingredients need to be added if you don’t like them or it is
to do so, still the dressing is better when they are all used.
is a basis for this dressing and by adding it to the ingredients
listed here, a very delightful salad dressing, is the result.
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.
|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
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.