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Thousand-Island Dressing

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TasunkaWitko View Drop Down
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    Posted: 26 April 2012 at 07:15
From HistoricFoodie:
 
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Thousand Island Dressing
 
2 cups mayonnaise
2 tbls tomato paste
2 tbls Worcestershire
2 garlic cloves, minced
1/4 cup onion, finely diced
1/4+ cup sweet pickle relish
1 hard cooked egg, mashed
Black pepper to taste
 
Combine all ingredients thoroughly. Let stand in fridge at least an hour for flavors to meld.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 19:09
Add a dash or two of tabasco sauce. Last time I was in the area that's what the locals told me.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 August 2012 at 04:23
Certainly wouldn't hurt, Darko. But that's a more modern adaptation. The original didn't use it.
 
Didjaknow, despite the efforts of Hidden Valley, Thousand Island remains the number one salad dressing choice in America?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 16 August 2012 at 10:10
Doesn't surprise me Brook. It is one hell of a tasty dressing.

Unfortunately, I think most people will never experience how good it can be when made from scratch with quality ingredients.


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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2012 at 09:28
Originally posted by HistoricFoodie HistoricFoodie wrote:

Didjaknow, despite the efforts of Hidden Valley, Thousand Island remains the number one salad dressing choice in America?


That's funny, 'cause I love thousand island, but everyone I know prefers ranch.  Might be just a local thing though. I've even had a couple restaurants tell me they don't have thousand island before.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2012 at 04:38
It can be miisleading, Mike. Personally I have no use for Ranch dressing. But, like you, everyone I know prefers it. And other people report a similar circumstance. So you'd think it was more popular than any other.
 
I've even had a couple restaurants tell me they don't have thousand island before.
 
Now that's something I find strange. Although many restaurants use Thousand Island and Russian as if they were they same, and it's possible that had you asked for Russian you'd have been in good shape. True Russian dressing is a different product, however. Among other differences: It's made with sour cream, rather than mayo.
 
One thing contributing to Thousand Island being the most popular: "two all beef patties, special sauce, ......." Give ya one guess what the special sauce is. Wink And, of course, Thousand Island is the dressing used with Reuben sandwiches, and that uses up a lot of it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2012 at 09:52
Hmm. yeah, I hadn't thought about all the other uses for 1000 island besides salad.  Smile

I didn't know that russian dressing and thousand island were similar. I may have to try that next time I'm out and can't get 1000 island.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2012 at 12:28
Keep in mind, Mike, we're talking about true Russian dressing, not that dark red stuff Kraft calls by that name. So check before ordering it.
 
Modern Russian dressing is made with mayo and ketchup, and bears no relationship to the original, which was made with sour cream and actually contained caviar. I don't have ready access to my file, but, as I recall, the lady who invented Thousand Island ran a boarding house in Saratoga. She had a request for the dressing, but had no sour cream on hand. So she made up a dressing with mayo and used relish to simulate the caviar "islands." The rest, as they say, is history.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2012 at 12:46
Well I've really only seen the kraft style stuff, and it didn't look very appetizing so I've never tried it.  Not sure I'd like the original though... not a fan of caviar. Too salty and fishy for me. 
Mike
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