Thousand Island Dressing Development

2/24/2020 – This began with Ina Garten’s ratio of 3:1 of mayo to ketchup. Then increased the sweet relish and added 6POGS. There were other changes such as leaving out the capers–at the level she used–that did not seem to add anything other than a little salt. This is what we made that filled a quart jar plus a small 1.5″ pyrex bowl. It was good. See Next Time below.

  • 3 cups mayonnaise
  • 1 cup ketchup
  • 2, 1.5″ long minced gherkins
  • 4.5 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon of 6POGS
  • 1/4 teaspoon kosher salt
  • Heavy shake of fresh ground black pepper

Next time squeeze out some of the juice in the sweet relish to prevent the dressing from being so thin. Then increase the ACV and 6 POGS. Could also try adding MSG.


4/29/2020 – This recipe kicks up the spice and tang with more 6POGS, ACV, and adds horseradish. Forgot the salt but that can be added to the salad when served. Did not squeeze out the sweet relish juice and it is still a bit thin. I do not think to squeeze it would have made a significant difference in the consistency.

  • 3 cups mayonnaise
  • 1 cup ketchup
  • 1/4 cup sweet pickle relish
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon of 6POGS
  • Heavy shake of fresh ground black pepper
  • 1 tablespoon of horseradish

We made a second quart using the above ingredients but then added maybe a tablespoon of Crystal Hot Sauce. It did not add much but there was something there that was goo.


What’s the Difference Between Thousand Island and Russian dressing? From here.

  • Russian dressing is made with a mayonnaise-ketchup base, pickle relish, Worcestershire sauce, prepared horseradish, and lemon juice and seasoned with paprika, onion powder, and/or mustard powder. It’s spicier and less sweet than Thousand Island, more complex.
  • Thousand Island dressing also has a mayonnaise-ketchup (or chili sauce) base; includes pickle relish and/or other chopped vegetables, such as pimientos, olives, and onions; and has some more rogue, recipe-dependent ingredients thrown into the mix, like parsley, chives, or hot sauce. The big differentiator, however, is the addition of a chopped up hard-boiled egg, which acts as a thickener and binds the ingredients together.

5/26/2020 – This recipe kicks up the heat and spice with twice as much 6POGS (therefore leaves out the black pepper) and includes Worchestershire Sauce. So, this one verges on a Russian Dressing with the sauce and horseradish. It made a quart and a cup. It was very good.

  • 3 cups mayonnaise
  • 1 cup ketchup
  • 1/4 cup sweet pickle relish, squeezed
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon 6POGS
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worchestershire Sauce

7/12/2020 – Followed the 5/26/2020 recipe but increased 6POGS to a heaping tablespoon; about a 25% increase. The Worchestershire Sauce was also increased at 1 tsp.

8/30/2020 – Made it like 7/12/2020 but squeezed out the sweet relish better than then. Put it into the large spoon with small holes and pressed it with my hand. The relish was like a cake. As I had just made Sarachi Mayo, and had fresh lemon juice left over, this batch includes maybe 2 tbsp of fresh juice. It made one quart bottle and one half of a quart bottle.

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