Ingredients:

  • 1 cup high-quality Mayonnaise
  • ¼ cup Ketchup
  • 3 Tbsp Sweet Pickle Relish (well-drained)
  • 1 tsp Fresh Lemon Juice
  • ½ tsp Worcestershire Sauce
  • ½ tsp White Wine Vinegar
  • 1 tsp finely minced Shallot
  • 1 Tbsp Pimento (from a jar, drained and minced)
  • 1 large Hard-Boiled Egg, optional (finely minced)
  • ¼ tsp Smoked Paprika
  • Pinch Cayenne Pepper (optional)
  • Fine Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Prepare Solids: Ensure the sweet pickle relish is well-drained. Finely mince the shallot and the pimento (or red bell pepper) into a tiny dice. If using, peel and finely mince the hard-boiled egg.
  2. Combine Wet Base: In a medium mixing bowl, whisk together the mayonnaise and ketchup until uniformly pink.
  3. Add Liquids and Spice: Incorporate the lemon juice, white wine vinegar, and Worcestershire sauce. Whisk well to ensure they are fully emulsified into the mayonnaise base.
  4. Seasoning: Add the smoked paprika, cayenne pepper, salt, and black pepper. Stir until the seasoning is fully distributed.
  5. Fold in Solids: Gently fold the minced relish, shallot, pimento, and optional egg into the pink base using a rubber spatula. Avoid over-mixing.
  6. Taste and Adjust: Taste the dressing and adjust seasonings, adding more lemon juice or vinegar for tang, or a small amount of sugar if too sharp.
  7. Chill (Crucial Step): Transfer the Thousand Island Dressing to an airtight container and refrigerate for a minimum of 30 minutes. This resting time allows the flavors to meld and the dressing to thicken.
  8. Serve: Give the dressing a final stir before serving. If it is too thick after chilling, thin it with a drop or two of cold water or pickle brine.