Thousand Island Dressing – a creamy, tangy and a bit sweet sauce with ketchup, mayonnaise, pickle relish, minced onion, lemon juice and a dash of paprika.
It comes together in about 10 minutes, requires no cooking and tastes fresher and more luxurious than the bottled stuff – perfect for drizzling on salads, burgers or sandwiches or using as a dip.
The Eternal Secret Sauce
You’ll never buy the store bought version again with this simple and easy homemade Thousand Island Dressing.
Whether you want a bite of nostalgia in your Reuben sandwich, a saucy addition to your Big-Mac-inspired burger, or even just a creamy dip for fries or veggies… this dressing always provides that perfect balance of sweet-savory every time.
Whisked together from common pantry items – mayonnaise, ketchup and relish – this version is ready in minutes and will remain glossy and vibrant for hours. Homemade versions also allow you to fine-tune the sweetness, tang and heat levels to your liking, so it bests bottled brands in freshness and customizability.
The Real Story of Thousand Island Dressing
Thousand Island Dressing comes from the Thousand Islands territory, which is between northern New York and Canada, along the St. Lawrence River.
Legend has it that it was first made in the early 1900s by Sophie LaLonde, wife of a local fishing guide. She then served it to guests, and the recipe quickly made its way from one local hotel or restaurant to another.
Its precise origins are up for debate, but food historians accept as fact that it became a deli staple in the United States in the early 20th century and remains famous today as inspiration for lots of “secret sauces,” among them burger spreads harking back to McDonald’s Big Mac (though not exactly emulating it).
Ingredients (Makes 1 Cup – Approx. 8 Servings)
| Ingredient | Amount | Purpose |
|---|---|---|
| Mayonnaise | 1 cup | Contributes to creaminess and mouth feel |
| Yellow onion | ¼ cup, minced | Mild savoury flavour mixed in |
| Ketchup | 2 tbsp | Adds color and sweetness |
| Sweet pickle relish | 2 tbsp | Adds crunch and tang |
| Lemon juice | 1 tsp | To maintain a balance between richness and acidity |
| Sweet paprika | ½ tsp | Color and mild spice |
| Kosher salt | ¼ tsp (or to taste) | Balances flavor overall |
Optional Swaps & Reader Favorites
No relish? Chunk dill pickles + ½ tsp sugar are good too.
Want heat? Reach for jalapeño relish or a splash of hot sauce instead.
Extra flavor? Add ¼ tsp garlic powder.
Prefer sweetness? Try Vidalia onions.
Ketchup twist? Replace with sweet chili sauce.
Step-by-Step Cooking Process
Step 1: Prep the Ingredients
Mince onion very finely and measure everything else to right proportion.
Step 2: Mix It Up
In a medium bowl, whisk together mayonnaise, ketchup, relish, lemon juice, paprika, salt and minced onion.
Whisk or stir until the dressing is well combined and smooth.
Step 3: Chill for Flavor
Pour into a clean jar or other airtight container.
Refrigerate at least 2 to 4 hours (or overnight if possible) to let the flavors marry and the onion soften.
Step 4: Serve and Enjoy
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Pro Tip: If you’re after a thicker dressing, use maybe half of that ketchup. For a slightly sweeter taste, use an additional teaspoon of relish.
How to Use as More Than a Salad Dressing
- Traditional Reuben Sandwich: Top rye bread with corned beef, Swiss, sauerkraut, and Thousand Island.
- Homemade Burger Sauce: Gives you that old-school “secret sauce” flavor.
- Dip for Fries or Veggies: Perfect with fries, onion rings, or celery.
- Salad Dressing: Perfect on iceberg wedges, grilled chicken or pasta salad.
- Seafood Dip: Perfect with shrimp, crab cakes or fried fish.
Pro Tip: Serve it in a little mason jar for outdoor picnics – compact and convenient!
Storage & Shelf Life
Keep it in tightly sealed container or a jar.
Refrigerate immediately after use.
Keeps fresh for up to 1 week.
Stir prior to each use, as settling of ingredients may occur.
Do not freeze (the mayo base can break down and get weird).
Nutrition (Per 2 Tablespoon Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | ~180 – 200 kcal |
| Total Fat | 20 – 21 g |
| Carbohydrates | 2 – 3 g |
| Protein | 0 – 1 g |
| Sodium | 200 – 230 mg |
| Sugar | 2 g |
| Cholesterol | 10 mg |
(Values are approximate and dependent on brand of mayo or relish; using low-fat or vegan mayo will decrease fat and calories.)
Serving Size & Yield
- Yield: 1 cup dressing
- Serving Size: 2 tablespoons
Generous 8-serving portion, makes enough for one large salad bowl or multiple sandwiches.
A Timeless Dressing That Makes Every Bite Taste Better
This Homemade Thousand Island Dressing proves that for such a simple mixture of ingredients, it yields phenomenal flavor and takes seconds to make!
It’s creamy and tangy, with just the right balance – great on a salad, as a dip or even sandwich spread.
And once you do make your own, I guarantee you’ll never be able to go back to canned or jarred versions. Using just a handful of pantry staples and only 10 minutes of prep, it’s an ordinary kitchen classic that never goes out of style.
FAQs
Q1. Why is it named after the Thousand Island?
Its name comes from the Thousand Islands region between the U.S. and Canada, where it was first made in the early 1900s.
Q2. Can I make this dressing vegan?
Yes. Make it egg-and-dairy-free with vegan mayonnaise and plant-based ketchup.
Q3. What is the difference between Thousand Island and Russian dressing?
Thousand Island is sweeter, creamier and flavored with more pickles or shallots if you’re being hip (the classic Russian recipe often simply includes pimentos).
Q4. May I use yogurt instead of mayonnaise?
Yes, and yogurt contributes tang and a thinner texture. For true-to-life taste, mayo is the way to go.
Q5. How long will homemade Thousand Island keep?
Kept 1 week in the refrigerator in a sealed container.
Q6. What can I substitute for relish?
Finely chopped dill pickles, along with just a pinch of sugar, do a fair approximation of that relish flavor.
