Thousand Island Dressing Recipe
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This homemade Thousand Island dressing is tangy, creamy, and loaded with pickles, hard boiled eggs, and chili sauce for a classic flavor you will never get from a bottle. It takes just 5 minutes to make and pairs perfectly with burgers and salads.
There are two types of people when it comes to Thousand Island dressing. Those who think it belongs only on a salad and those who put it on everything. I am definitely in the second camp. I dump this on my cheeseburger recipe like my own version of a Big Mac, and it is so good. If you love creamy dressings like this, then you should also try my homemade buttermilk ranch and Caesar dressing recipe.
Thousand Island Dressing
Thousand Island dressing gets its name from the Thousand Islands region in upstate New York, where it was created by a fisherman’s wife named Sophia Lalonde. Originally made as a sauce, it quickly gained popularity as a salad dressing. The early versions actually used finely minced green bell pepper and pimentos instead of pickles, along with mayonnaise, chili sauce, and hard boiled eggs. Over the years the recipe has expanded, but the core combination of creamy, tangy, and chunky has stayed the same.
When I think about Thousand Island dressing, I think about those classic American diners where it came on every salad and every burger. It is one of those recipes that reminds me of eating out as a kid, where there were maybe five or six dressing options and Thousand Island was always one of them. Now the salad dressing aisle at the grocery store has exploded with dozens of choices, but I still believe nothing beats making it from scratch at home. When you make it yourself, you taste the difference immediately.
The best part about this recipe is how easy it is to customize. Swap the bread and butter pickles for sweet relish if that is what you like or have, add more hot sauce if you like heat, or leave it out entirely for a milder version. Now let me show you how to prepare this easy homemade recipe.
Ingredients and Substitutions
There are a handful of classic ingredients in a Thousand Island dressing and it comes together in minutes with no cooking required.
- Mayonnaise – I use Duke’s, but any quality mayonnaise works. Homemade mayonnaise makes it even better.
- Pickles – I prefer using my homemade bread and butter pickles instead of sweet relish. They add a better texture and flavor.
- Hard Boiled Eggs – Two finely chopped hard boiled eggs give the dressing body and that classic chunky texture.
- Chili Sauce – This is classic in Thousand Island. If you cannot find it, ketchup will work as well.
- Pimentos – These add a sweet pepper flavor. Roasted red bell pepper is a great substitute.
- Onion – I use a finely diced yellow onion. White or sweet onion will also work.
- Worcestershire Sauce – This adds depth and a savory richness to the dressing.
- Vinegar – Plain white distilled vinegar gives it a little tang to balance the creaminess.
How to Make Thousand Island Dressing
Combine the ingredients: I add all of the ingredients to a large mixing bowl.
Fold together: Using a rubber spatula or a large spoon, I fold all of the ingredients together until completely combined.
Refrigerate: I cover and refrigerate until ready to use. The flavors come together even more after sitting for a few hours.
chef tip + notes
I always fold this dressing instead of whisking it. The whole point of Thousand Island is those chunky pieces of pickle and egg throughout, and if you whisk too aggressively you lose that texture. Take your time, fold gently, and let the ingredients stay intact.
- Bread and butter pickles over relish: Instead of using sweet relish, try using minced bread and butter pickles like I did.
- Grate the eggs: If you are having a hard time finely chopping the hard boiled eggs, try running them on a cheese grater over parchment paper. It works perfectly and makes cleanup easy.
- Adjust thickness: This dressing thickens as it sits in the refrigerator. If it gets too thick, stir in a small splash of white vinegar to loosen it up.
- Not the same as Russian dressing: Russian dressing is different from Thousand Island in both flavor and ingredients. It most often uses ketchup instead of chili sauce and in addition uses prepared horseradish. Russian dressing has more of a zip to it while Thousand Island is much tangier in taste.
Serving Suggestions
I love this Thousand Island dressing on a Reuben sandwich or as a spread on my French dip sandwich. It is also great tossed with a classic Caesar salad or used as a dipping sauce for sweet potato fries like my daughter enjoys.
My family goes through this fast, so I always make a double batch. It is also a great option to set out at parties alongside my ranch dressing and some fresh cut vegetables.
Make-Ahead and Storage
Make-Ahead: I make this Thousand Island dressing up to 3 days ahead of time. The flavors actually improve after sitting overnight.
How to Store: Cover and store in the refrigerator for up to 7 days.
More Dressing Recipes
Video
Thousand Island Dressing Recipe
Ingredients
- 1 ½ cups mayonnaise
- ½ peeled and small diced yellow onion
- ½ cup small diced bread and butter pickles
- 2 tablespoons pimentos
- 2 finely chopped hard-boiled eggs
- ¼ cup chili sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons white distilled vinegar
- 2 dashes hot sauce
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
Instructions
- Add all of the ingredients to a large mixing bowl.
- Using a rubber spatula or a large spoon fold all of the ingredients together until they are completely combined.
- Refrigerate until ready to use.
Outstanding!!!
Many thanks!
Another DELICIOUS dressing! I have made several of your dressings and they do not disappoint! Every time I bring them to gatherings I get rave reviews and requests for the recipe! Whenever I need a specific dressing I always come to your site because yours are THE BEST! Thank you!
My pleasure. So glad you’re enjoying the recipes!
Thanks for all the great recipes!
What kind of Chili sauce do you recommend?
Heinz
Yummy . A zing from the hot sauce, pizazz with the pickle . I love homemade dressings. Easy to make, fresher, small batch.
This is the first accurate thousand island recipe I’ve found. I worked in a Latin food restaurant in 1980, and we used to mske it this way. I forgot about the chili sauce though. Thanks for knowing how to cook!
Loved it! Have made it a couple times.
Thanks!