Reviewed: Jun. 20, 2011

Agree with most everyone else. 1) Wonderful flavor. 2) What's up with the pink commercial 1000 Island?

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5 users found this review helpful

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Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jun. 18, 2011

Really good! I put a bit of ketchup instead of the sugar...and omitted the olives...just my taste, but the recipe is good as written.

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3 users found this review helpful

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Heather F

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

This is the real deal! It's rich, creamy, and tastes like a true Thousand Island. Just a heads up: This is made with mayo and Worcestershire so it's NOT going to be orange like the bottled kind. This dressing is light brown. As a color experiment, I decided to add a little paprika and got it to come out with a slight salmon color.

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DIZ♥

Cooking Level: Expert

Reviewed: Mar. 25, 2011

Excellent. Loved it. So much better than that bottled .

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domb bomb

Cooking Level: Intermediate

Reviewed: Nov. 18, 2010

the abslute best! the only problem for my clients was the color, so i add a few drops red die or a teaspoon tomatoe paste. this is REAL thousand island!

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4 users found this review helpful

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chef trent

Cooking Level: Expert

Living In: Sandy, Utah, USA

Reviewed: Oct. 7, 2010

Both my husband and I said this was the BEST 1000 Island dressing we've ever had. He loves 1000 Island dressing and I don't so I had been buying the bottled dressing. The only changes I made were: omitted the red bell pepper (put it on the shrimp louis salad instead) and added about 1-2 Tblsp. Heinz ketchup (to make it look like store bought) and about 1 tsp. of grated horseradish for just a little bite. After eating this he said that the bottled dressings really overpower the food, especially after a couple bites. This is a keeper and is so easy to make. Try it, you'll like it. :)

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3 users found this review helpful

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gingered

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Sep. 24, 2010

The answer to my thousand island search!! It's wonderful on vege salads and burgers. I've replaced my standard mix for macaroni salad with this. Even my husband, who can't stand thousand island on his ruben sandwiches, has used this version. Thanks so much!!

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FrugalFilly

Reviewed: May 16, 2010

Almost perfect - needs that twangy kick. Next time I will add some more hot sauce and/or probably horseradish.

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2 users found this review helpful

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snyderwagon

Reviewed: Feb. 10, 2010

Light and delicious! I used this to make reubens and they turned out fantastic. Next time I think I'll cut the sugar out completely as the red bell pepper sweetened it up enough. Cut the recipe in half and it still made a ton, so be prepared. Made a very, very tasty dipping sauce for salted yam french fries! Also good when mixed with horse-radish and served with salmon cakes. In fact, that was probably the best use for it.

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hzajc

Cooking Level: Expert

Reviewed: Nov. 8, 2009

One of my favorite dressings is Thousand Island and I am very picky about how it tastes. While visiting relatives in Crescent City, CA, a local restaurant that my family has made a tradition at eating at serves homemade TI dressing for their Crab Louie salad that is absolutely the best I have ever tested. This recipe is very close to that dressing. I slashed the recipe in half and didn't put in quite the amount of sweet pickle relish that it called for (I put in slightly less than 1/4 cup and I think it has more than plenty favor without being too sweet); only 1/4 cup of the red bell pepper (my boyfriend doesn't care too much for them); and no cloves (I didn't have any). This is a great tasting dressing! Thanks.

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