Sunday, November 28, 2010

Homemade Comeback Thousand Island Dressing

Iceberg wedge salad with Homemade Comeback Thousand Island Dressing and garnished with thin slices of red onion, sliced grape tomatoes, chopped pimentos and crumbled bacon.

Homemade Comeback Thousand Island Dressing

I'm guessing that just about every southerner has a recipe in their recipe box for Thousand Island Dressing - and every one of them just a little bit different.  It's a pretty simple dressing really - just a mix of mayonnaise, add in some ketchup or chili sauce, throw in some chopped sweet pickles or pickle relish and a bit of chopped egg and you'll have a perfectly fine Thousand Island dressing.

But, I say, why not kick it up a bit and transform our fabulous and original Mississippi Comeback Sauce into a great Thousand Island dressing?


DE-lish y'all - hope ya like it!

By the way, that's Trisha Yearwood's Baked Spaghetti peeking around in the background in the picture below. I love it more every time I make it and it's a real crowd-pleaser. As a main dish for 6 adults and 2 kids, with a side salad and garlic bread, there was nary a drop left! I even used up the tail end of my homemade cream of mushroom soup with it!


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Homemade Comeback Thousand Island Dressing

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 1-1/2 cups

Ingredients
  • 1/8 cup of light olive oil or vegetable oil
  • 1/4 cup of chili sauce
  • 1/4 cup of of ketchup
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of Creole or other spicy mustard
  • 1 cup of mayonnaise
  • 1 hard boiled egg, chopped
  • 2 tablespoons of chopped sweet pickle or pickle relish
  • 1/4 teaspoon of freshly cracked black pepper
  • Couple dashes of hot sauce
  • 1/4 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama), or to taste
  • 1/2 tablespoon of minced onion
  • 1/4 teaspoon of garlic powder
Instructions

Combine all of the ingredients until blended. Can also process in a food processor or blender for a smoother dressing. Store in fridge overnight before using. Use as a salad dressing, as a sandwich spread, or as a dipping sauce on everything! Thin to desired consistency with a bit of milk.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on November 28, 2010
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15 comments:

  1. Thousand Island was my first favorite salad dressing as a kid but then I moved on to ranch, blue cheese and a variety of vinaigrettes. I hadn't had 1000 island in probably 10-15 years until this summer when I made a batch at home. I'd say it brought back memories but that isn't the case. Homemade is 1,000 better than the old bottled kind I had as a kid.

    I like how you kicked yours up a good bit. I was even thinking, what if I used sriracha instead of chili sauce.

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  2. OMG, how delish does that look? hope you had a great weekend! anne

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  3. This looks delicious...thanks a lot...have a nice week!!ciao Flavia

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  4. My mouth started to water as I read this recipe, it looks amazing. Can't wait to try it!

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  5. That looks so good and easy! I wonder if I can get Slap Your Mama Seasoning up here in MA. I'll have to check on that. Thanks for another great recipe! :)

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  6. Thousand Island used to be my favorite dressing! I will have to give this homemade version a try!

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  7. Great dressing Mary. Now don't laugh but I had no idea what Mississippi Comeback Sauce was. Thanks for the education :)

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  8. I'm a Southern Cook wannabe, and I don't have a Thousand Island Dressing recipe in my possession. I used to love it as a kid and have only had the bottled version. Can't wait to try the real thing. Thanks for the recipe.

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  9. Hi Mary....Thanks for coming by my blog...you're so sweet! I want you to know that I told EVERYONE at the Thanksgiving table this year, that I was going to cook a SOUTHERN Thanksgiving next year!!! Some were excited and some asked just what did that entail?? Actually I knew of a few things but was at a loss for words really when it came to most of the southern cooking at holidays? So....I am asking for your help. I also want to know what you all do for Christmas, because I'm thinking maybe I'll start with that! I just found your Thanksgiving snack mixes with the blessing tags...LOVE THAT!! Do you do anything like that for xmas too? I am getting kind of excited about this....so I'll be bugging you! By next year I will know exactly what I'm making! I am dying to try that banana pudding on your sidebar. Thanks for being here and I know someday you will get your house done honey....it'll come...God I had to wait 27 years!! Don't feel bad! My stove we replaced last year was 26 years old and original to the home! Isn't that awful? You should have seen the dust behind it! Yuck!

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  10. I love it when a cook turns her attention to a recipe and keeps at it until it's perfect. This is a perfect Thousand Island/sauce recipe. It's SO good with boiled shrimp. Or salad. It's delicious all by itself in a spoon, too. Don't lose this recipe. And I'd recommend not messin' with the recipe, either. Make it like it says, the first time.

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  11. About how long can you keep this in the fridge? I just cook for 2 so we wouldn't use this up very quickly.

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    Replies
    1. It's a fairly small batch - only a about a cup and a half - but my guesstimate would be with the eggs included, to use it up before a week, without the eggs, about two weeks, but since you're using commercial mayonnaise you'd need to factor in how long that has already been opened and how fresh it is as well. These are just guesses though of course, so I can only offer suggestions, no guarantees! :)

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