Condiments/ DIY Foods/ Salad Dressing/ Salads/ Spring Menu/ Summer Menu/ Vintage Recipes Modernized

Classic Thousand Island Dressing

Classic Thousand Island Dressing is the perfect condiment for salads, a secret sauce for burgers, topping Ruben sandwiches, dipping your fries in, and so much more. It has a bold mystery history dating back to 1912 and possibly before.

It seems Thousand Island Dressing, has quit the questionable background of history. When investigating my husband’s favorite salad dressing, I stumbled across four very mixed background stories, and four very different people noted to have been the 1st to make this yummy condiment.

 

Classic Thousand Island Dressing, is the perfect condiment for salads, a secret sauce for burgers, topping Ruben sandwiches, dipping your fries in, and so much more. It has a bold mystery history dating back to 1912 and possibly before.

 

 

What did I find?

  • The Oxford Companion of Food and Drink claims, In the Thousand Islands area, one standard version of the dressing’s origins says that a fishing guide’s wife, Sophia LaLonde, made the condiment for her husband George’s dinner. In this version, actress May Irwin requested the recipe. Mary Irwin, in turn, gave it to another summer resident, George Boldt, who built Boldt Castle between 1900 and 1904. Boldt, the owner of the Waldorf-Astoria Hotel, instructed the hotel’s maître d’hôtel, Oscar Tschirky, to put the dressing on the menu in about 1894.
  • A 1959 National Geographic article states, “Boldt’s chef created thousand Island Dressing.” Despite the earlier claims he was involved in the introduction of the salad dressing at the Waldorf, the chef failed to mention the salad dressing in his famous cookbook that was published during the period in question.
  • When students of the University of Wisconsin tried to investigate the origin story for Thousand Island dressing in 2010, they found that the story often varied depending on who they spoke to. They discovered a third story, where the original recipe was based upon French dressing, supported by a method published in the 11th edition of The Fannie Farmer Cookbook dated 1965.
  • A few food writers also claim that the Thousand islands dressing was invented by chef Theo Rooms of the Blackstone Hotel in Chicago at the same period any case, the food historians at the Food Timeline point out that the earliest print references to Thousand Island dressing do not appear until 1912.
 

 

 

You may all be thinking…

Where in the Sam Hell are the Thousand Islands located? The Thousand Islands are an archipelago of 1,864 islands that straddles the Canada-U.S. border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario. They stretch for about 50 miles downstream from Kingston, Ontario. The Canadian islands are in the province of Ontario, the U.S. islands in the state of New York.
Which story is true? I wish I could tell you myself, I left more baffled then educated on the mysterious Thousand Island Dressing, that’s for sure. Like any vintage food background of a recipe, one will honestly never know which is the truth.

 

 

 

Classic Thousand Island Dressing

  • One hard-boiled egg, minced
  • Three cups of mayonnaise
  • Three tablespoons of organic ketchup
  • Three tablespoons of minced pimentos
  • Two tablespoons of minced green peppers
  • Two tablespoons of sweet pickle relish
  • Two tablespoons of minced onions
  • Three tablespoons heavy whipping cream, to thin dressing
  • A dash of paprika
  • Kosher salt, to taste
  • fresh ground pepper to taste, optional
 
 
 

Method

  1. Place one hard-boiled egg in a large food processor, pulse a few times to mince.
  2. Add Three cups of Duke’s mayonnaise, three tablespoons of quality ketchup, three tablespoons of minced pimento, two tablespoons of minced green peppers, two tablespoons of sweet pickle relish, three tablespoons heavy whipping cream, A dash of smoked paprika, kosher salt, and freshly ground pepper, to taste.
  3. Pulse food processor 3-4 times to combine ingredients.
  4. Place in a non-reactive container with tight-fitting lid and place in refrigerator till ready for use.

 

 

Note: If appropriately stored, this should store safely for about 7days.

 

 

 

 

 

5 from 6 votes
Classic Thousand Island Dressing, is the perfect condiment for salads, a secret sauce for burgers, topping Ruben sandwiches, dipping your fries in, and so much more. It has a bold mystery history dating back to 1912 and possibly before.
Classic Thousand Island Dressing
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Classic Thousand Island Dressing, is the perfect condiment for salads, a secret sauce for burgers, topping Ruben sandwiches, dipping your fries in, and so much more. It has a bold mystery history dating back to 1912 and possibly before.

Course: Condiment
Cuisine: American
Keyword: Thousand Island Dressing
Servings: 16 Servings
Calories: 142 kcal
Author: hmccallum
Ingredients
  • 1 large Hardboiled egg minced
  • 3 cups Mayonnaise
  • 3 tablespoons Organic Ketchup
  • 3 tablespoons Minced Pimentos
  • 2 tablespoons Minced Green Bell Peppers
  • 2 tablespoons Sweet Pickle Relish
  • 2 tablespoons Minced Onions
  • 3 tablespoons Heavy Whipping Cream to thin dressing
  • 1 dash Paprika
  • Kosher Salt to own taste
  • Freshly Ground Pepper optional
Instructions
  1. Place 1 hard-boiled egg in a large food processor, pulse a few times to mince. Add 3 cups of Duke’s mayonnaise, 3 tablespoons of quality ketchup, 3 tablespoons of minced pimento, 2 tablespoons of minced green peppers, 2 tablespoons of sweet pickle relish, 3 tablespoons heavy whipping cream, A dash of paprika, kosher salt, and freshly ground pepper, to taste. Pulse food processor 3-4 times to combine ingredients.

  2. Place the dressing in a non-reactive container with tight-fitting lid and place in refrigerator until ready for use.

  3. Note: If stored properly this should store safely for about 7days.

 

 

Use the Pin and Print Options to Save this Recipe!

 

 

 

Classic Thousand Island Dressing, is the perfect condiment for salads, a secret sauce for burgers, topping Ruben sandwiches, dipping your fries in, and so much more. It has a bold mystery history dating back to 1912 and possibly before.

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020- 2013. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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10 Comments

  • Reply
    Kimberly
    August 21, 2019 at 12:17 pm

    Nothing beats homemade classic thousand island dressing, this looks fabulous!

    • Reply
      hmccallum
      August 23, 2019 at 10:27 am

      I totally agree, Kimberly! Homemade is just so much better.

  • Reply
    Jessica Formicola
    August 21, 2019 at 12:14 pm

    I made this Classic Thousand dressing last night and it was incredible! It will definitely be added to our regular rotation!

    • Reply
      hmccallum
      August 23, 2019 at 10:26 am

      I am so thrilled to hear that Jessica! That makes my day!

  • Reply
    Sara Welch
    August 21, 2019 at 11:56 am

    What a sweet and creamy dressing! This will be perfect for lunch today or on our burgers tonight! Delish!

    • Reply
      hmccallum
      August 23, 2019 at 10:26 am

      Thank you, so much Ms. Sara, glad you dropped by to share your thoughts. Hope your burgers tasted awesome with the Thousand Island dressing. Let me know.

  • Reply
    Jen
    August 21, 2019 at 11:37 am

    This is always one of my favorite dressings. Thanks for trying to decifer the history of it. It’s always so cool to know the origins of food. Thanks for sharing.

    • Reply
      hmccallum
      August 23, 2019 at 10:25 am

      Thank you, Jenn, I love good history on food–unfortunately, sometimes you leave more confused than educated lol

  • Reply
    Sarah's Attic Of Treasures
    April 14, 2015 at 8:32 pm

    Fascinating. A good bit of history.
    I make a similar version but have never added heavy cream. I will definitely try it.

    • Reply
      Heidy L. McCallum
      April 16, 2015 at 12:55 am

      Isn’t it amazing what you find when you delve into food history? Thanks for the re-blog 🙂

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