The original recipe or at least the oldest discoverable recipe of 1900 shows that this dressing was made by the mixing of two ingredients: ketchup and mayonnaise. There is no mention of pickle which is one of the reasons for recent writers to rationalise the name. It did however evolve from the sauce called Russian mayonnaise which did have many other ingredients. A postulated creator of this sauce is  Sophie Lalonde but this doesn't ring true as her first association was in 1910 and earlier recipes around 1900 are found in New Orleans. It's an interesting aside and undoubtedly one of the most popular mayonnaise based dressings ever used. It's first popularising was associated with the Waldorf-Astoria by the proprietor George Boldt, resident of thousand islands. In 1910 it was seen on the menu of the Blackstone hotel in Chicago and possibly popularised by actress May  Irwin who named the dressing Thousand island for Lalonde who was a resident of Thousand islands. Unlikely origin but another good story. The Blackstone Hotel also created or popularised another sauce called Blackstone Salad Dressing in 1915.






Like Tartare sauce, Thousand Island is a very good optional dressing or dip for Asian seafoods specially crustacea and molluscs. It may be spiced up with the addition of a little Chillie  and given a tang with the addition of a little lime juice. It rarely hits the Asian recipe books but is commonly available with the dishes just mentioned in Asian restaurants.

Ingredients:

  • 1 egg
  • 20 ml (4 tsp) Worcestershire sauce
  • 3 g (1/3 Tbsp) white sugar
  • 20 ml (4 tsp ) white vinegar
  • 0.3 g (1 pinch ) ground cloves
  • 330ml (1 4/10 cup) mayonnaise
  • 180 ml (3/4 cup) sweet pickle relish
  • 23 g (2 Tbsp ) chopped black olives
  • 25 g (2 Tbsp ) diced red bell pepper

Method:
  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve.
  3. Store in the refrigerator.