What the heck is this?
Look, we’ve all been there — standing in the condiment aisle squinting at ingredient lists that read like a chemistry textbook. But what if I told you that the most iconic pink-orange dressing of all time takes literally 5 minutes to make at home? Meet Thousand Island dressing: the creamy, tangy, slightly sweet sauce that makes everything from iceberg wedges to Reuben sandwiches absolutely sing. It’s basically fancy mayo’s fun cousin who went to art school and came back with a personality. And honestly? Once you make it fresh, you’ll never go back to the store-bought stuff that tastes like sugary sadness.
Why You’ll Love This Recipe
- Takes 5 minutes. Seriously. You could make this during a commercial break.
- No weird preservatives or mystery ingredients — just real food doing real things.
- Way more flavor than anything you’ll find in a bottle.
- Perfect consistency every single time.
- Keeps in your fridge for weeks (if it lasts that long).
- Makes you feel like a condiment wizard.
The Good Stuff You’ll Need
For the Base:
- 1/2 cup mayonnaise (use the good stuff — it matters)
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish (or chop up some sweet pickles)
For the Magic:
- 1 tsp white vinegar or lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of paprika (for that gorgeous color)
Optional Upgrades:
- 1 hard-boiled egg, finely chopped (classic move)
- 1 tsp hot sauce (if you like a little kick)
- 1 tsp honey (for extra sweetness)
- Fresh chives, minced
Let’s Do This
Step 1: Mix It Up Grab a medium bowl and whisk together mayo, ketchup, and pickle relish. You’re already 80% done — how cool is that?
Step 2: Add the Flavor Bombs Stir in vinegar, Worcestershire, garlic powder, onion powder, and paprika. Taste it. Do a little happy dance because it’s already better than store-bought.
Step 3: Make It Yours Want it tangier? Add more vinegar. Sweeter? Drop in some honey. Feeling fancy? Fold in that chopped hard-boiled egg.
Step 4: Let It Chill Pop it in the fridge for at least 30 minutes. This isn’t mandatory, but it helps all those flavors get acquainted and become best friends.
Serving Suggestions
This stuff is basically liquid gold on:
- Classic iceberg wedge salads (hello, steakhouse vibes)
- Reuben and Rachel sandwiches
- Burger sauce that’ll make people ask for your secret
- Shrimp cocktail dipping sauce
- Raw veggie platters (makes eating healthy way more fun)
Switch It Up
Go Spicy: Add a dash of hot sauce or cayenne pepper. Get Herby: Stir in fresh dill or chives for a garden-fresh vibe. Make It Lighter: Use Greek yogurt instead of half the mayo. Russian Dressing Cousin: Add horseradish and call it a day.
Storage & Make-Ahead Tips
Store in an airtight container in the fridge for up to 2 weeks. Give it a quick stir before using since it might separate a tiny bit — totally normal.
Make a double batch because you’ll find yourself putting this on everything. Trust me.
Questions People Actually Ask
Q: Can I make this without pickle relish? A: Yup! Finely chop some sweet pickles or even use dill pickles if you want it more tangy.
Q: Is this the same as Russian dressing? A: They’re cousins. Russian dressing usually has horseradish and is a bit more assertive. This is the mellower, sweeter sibling.
Q: Can I make it dairy-free? A: Absolutely. Use vegan mayo and you’re golden.
Q: Why is it called Thousand Island? A: Legend says it was invented in the Thousand Islands region between the US and Canada. Whether that’s true or not, the name stuck and here we are.
Print
Homemade Thousand Island Dressing: The Creamy Pink Goddess Your Salads Have Been Waiting For
- Total Time: 35 minutes
- Yield: About 3/4 cup 1x
Description
Look, we’ve all been there — standing in the condiment aisle squinting at ingredient lists that read like a chemistry textbook. But what if I told you that the most iconic pink-orange dressing of all time takes literally 5 minutes to make at home? Meet Thousand Island dressing: the creamy, tangy, slightly sweet sauce that makes everything from iceberg wedges to Reuben sandwiches absolutely sing. It’s basically fancy mayo’s fun cousin who went to art school and came back with a personality. And honestly? Once you make it fresh, you’ll never go back to the store-bought stuff that tastes like sugary sadness.
Ingredients
For the Base:
- 1/2 cup mayonnaise (use the good stuff — it matters)
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish (or chop up some sweet pickles)
For the Magic:
- 1 tsp white vinegar or lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of paprika (for that gorgeous color)
Optional Upgrades:
- 1 hard-boiled egg, finely chopped (classic move)
- 1 tsp hot sauce (if you like a little kick)
- 1 tsp honey (for extra sweetness)
- Fresh chives, minced
Instructions
Step 1: Mix It Up Grab a medium bowl and whisk together mayo, ketchup, and pickle relish. You’re already 80% done — how cool is that?
Step 2: Add the Flavor Bombs Stir in vinegar, Worcestershire, garlic powder, onion powder, and paprika. Taste it. Do a little happy dance because it’s already better than store-bought.
Step 3: Make It Yours Want it tangier? Add more vinegar. Sweeter? Drop in some honey. Feeling fancy? Fold in that chopped hard-boiled egg.
Step 4: Let It Chill Pop it in the fridge for at least 30 minutes. This isn’t mandatory, but it helps all those flavors get acquainted and become best friends.
Notes
This stuff is basically liquid gold on:
- Classic iceberg wedge salads (hello, steakhouse vibes)
- Reuben and Rachel sandwiches
- Burger sauce that’ll make people ask for your secret
- Shrimp cocktail dipping sauce
- Raw veggie platters (makes eating healthy way more fun)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~90 calories