Not Thousand Island Dressing Recipe - Allrecipes.com
Not Thousand Island Dressing Recipe
  • READY IN 3+ hrs

Not Thousand Island Dressing

Recipe by  

"The only valid reasons for which I'll make this dressing is for it to be a condiment on a Reuben sandwich or slow-cooked brats/butcher sausages. I am totally a fan of Reubens. This recipe is my own take and I call it my favorite over every Reuben I have had. For me, a Reuben must be made from a cooked-at-home corned beef brisket or real New York-style pastrami. If either of these staples is not available, I will not consider making a Reuben. When it's time to slice the corned beef I don't let myself be sissified. I cut nice slices about 1/4-inch thick. I leave the fat on."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Stir mayonnaise, ketchup, relish, horseradish, garlic, chili powder, mustard seed, black pepper, and celery seed together in a bowl. Fold chopped eggs into dressing. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 3 hours.
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Footnotes

  • Cook's Note:
  • To make the sandwich, I drain and squeeze the juice from sauerkraut and put it in a frying pan and turn the burner to medium high ( I like the kraut that I find refrigerated; it doesn't seem as acidic). When the kraut begins to sizzle I'll add 2 tablespoons of butter, a roughly chopped onion, a roughly chopped red bell pepper, and 2 teaspoons of caraway seed. I stir continuously until the liquid and butter are no longer gathering on the pan bottom. This is where I add the 'Not Thousand Island Dressing'. Just enough to thoroughly coat the kraut. Now, shut off the burner. Putting all the ingredients together like this slows down or eliminates dripping from the sandwich. At this point I build the sandwiches. I like to serve it on toasted pumpernickel with softened Swiss cheese. On the side will sit a dark ale and one of those monster-size deli dill pickles.
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Reviews More Reviews

May 10, 2014

Well, Mike Harvey, since I only had sweet pickle relish but all the other ingredients, I decided that I would make this for our turkey sandwiches today. I have to tell you that this is a wonderful condiment for any sandwich! I didn't even let it sit for the recommended three hours! This will be good with just about anything that you'd use mayonnaise for! You can play around with the amounts of the ingredients--I'm thinking in particular of the horseradish (love that stuff)! I will be buying the dill pickle relish so I'll be ready for when I cook up a corned beef that sits in my freezer right now. My hubby thinks I'm a star for serving this for our lunch today! Thanks ever so much!

 
Jul 27, 2014

Love me some Reuben's but have always disliked Thousand Island dressing due to the sweet relish. I whipped this up while my corned beef was slow cooking and you talk about an awesome Reuben! Hats off to you Mike Harvey. This sauce would be good on many different sandwiches and one I will use often.

 

5 Ratings

Aug 28, 2014

Mike Harvey - this recipe is FANTASTIC! A Reuben is my favorite sandwich, and I couldn't wait to fix a corned beef to have this sandwich spread. The actual sauce recipe is delicious, but.....when you read the Cook's Note at the bottom, and follow those instructions on how to use the sauce to make a Reuben, the sandwich is OUT OF THIS WORLD - AWESOME!! The hard boiled eggs really add a nice richness to the dressing. Our sandwiches were so filling that I only served fresh sliced tomatoes and fresh peaches/blueberries with them. I don't think I will ever make another Reuben without this recipe. Thanks for taking the time to submit this recipe, Mike. A winner in this house!! :o)

 
Aug 23, 2014

EXCELLENT! I followed the recipe exactly but allowed a heavy hand when it came to the horseradish. I couldn't wait to try this so I used it on a ham and swiss cheese sandwich. My Rueben's are going to be so much better now that I have your magic sauce! Thanks Mike!!

 
Aug 30, 2014

If you don't have dill pickles or dill pickle relish but you happen to have some Spanish pimento stuffed olives, chop those up to use in the dressing. The briny olives work just as well, or better in Thousand Island dressing. When I heat the sauerkraut I caramelize some onions first then stir in the drained kraut and heat it until it's fairly dry; I like a little juice left in.

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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