Mayonnaise with ketchup, finely chopped gherkin, onion and a hard-boiled egg: sweet-and-sour, creamy, and the dressing behind both the classic American salad bar and the Dutch frikandel-roll culture.
Thousand Island dressing
Sauce mille-îles
Thousand Island dressing
Sauce mille-îles
Method
01
Mix
Stir the ketchup, chilli sauce and Worcestershire sauce into the mayonnaise until it is an even salmon-pink colour.
02
Garnish
Very finely chop the gherkin, onion and hard-boiled egg and stir them in.
03
Season
Season with salt, freshly ground black pepper and a few drops of lemon juice.
04
Rest
Chill for at least 30 minutes before serving.
05
Check
Taste again before serving; the gherkin releases moisture as it rests.
Tips & notes
Pat the finely chopped gherkin dry before adding it: too much gherkin brine makes the dressing thin and too sour. Keeps for 3–5 days, covered, in the fridge.
Chef's tip
The name refers to the Thousand Islands in the Saint Lawrence River between the US and Canada, where the dressing is said to have originated around 1900. It is the direct forerunner of the Dutch cocktail sauce and Andalouse, all of them variations on mayonnaise plus tomato plus acidity.
Variations
- With pepper – Add finely chopped red pepper for more colour and bite.
- Spicier – Extra chilli sauce or a dash of Tabasco.
- Without egg – For a lighter, quicker version.
Contains:
Eggs
Gluten
Serve with
- Iceberg lettuce
- Reuben sandwich
- Burgers
- Crab salad
- Boiled eggs
| Calories | 546 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fat | 58 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
