Homemade Thousand Island Dressing
Thousand island has one core ratio: three parts mayonnaise to one part ketchup, plus finely chopped pickles and a spoon of their brine. The pickle is what separates it from any ordinary pink sauce.
- Prep
- 7 min
- Cook
- —
- Total
- 7 min
- Calories
- 120
Photo: Hennem08 — CC BY-SA 3.0 · Wikimedia Commons
This sauce is in every burger and shawarma shop and sells for far more than it costs, even though it takes minutes at home from things already in the fridge. The only difference between the homemade version and the restaurant one is the pickle: it has to be very finely chopped, and its brine has to go in.
Method
-
1
Chop the pickles
Chop the pickles very finely — large pieces make the dressing coarse. Squeeze out the excess liquid in your hand and keep a spoonful of the brine.
⏱ 4 min -
2
Mix
In a bowl, stir the mayonnaise and ketchup together until the colour is an even pink. Add the mustard and pickle brine and stir.
⏱ 2 min -
3
Season
Add the chopped pickle, grated onion, paprika, salt and pepper. Stir, taste, and adjust the salt.
⏱ 1 min -
4
Rest
Cover and chill for at least half an hour before serving — the flavour pulls together and gets noticeably deeper.
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Tips that actually matter
- Grate the onion rather than chopping it, so it gives flavour without being noticeable in the texture.
- Want it redder, closer to shawarma sauce? Take the ketchup up to half a cup and add a pinch of chilli.
- Keeps a week in a sealed jar in the fridge.
People also ask
What's the difference between thousand island and burger sauce?
They're very close. Burger sauce usually has more mustard and some sugar; thousand island has a more pronounced pickle note.
Can I make it without pickles?
You can, but it'll just be a pink sauce. The pickle brings the acidity and the bite that define it.
What do I serve it with?
Burgers, shawarma, salad, fries, and crispy chicken sandwiches.
Cook mode
Homemade Thousand Island Dressing
-
1
Chop the pickles
Chop the pickles very finely — large pieces make the dressing coarse. Squeeze out the excess liquid in your hand and keep a spoonful of the brine.
-
2
Mix
In a bowl, stir the mayonnaise and ketchup together until the colour is an even pink. Add the mustard and pickle brine and stir.
-
3
Season
Add the chopped pickle, grated onion, paprika, salt and pepper. Stir, taste, and adjust the salt.
-
4
Rest
Cover and chill for at least half an hour before serving — the flavour pulls together and gets noticeably deeper.
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