Thousand Island Dressing, A Quick Version
Thousand Island Dressing, Quick Version
The name Thousand Island probably comes from a group of islands in Canada, at the outlet of Lake Ontario, which are collectively called Thousand Islands. It may be based on a group of over thousand islands in New York. At least this is the story we were given when we were visiting Thousand Islands in Canada some years ago. It is probably named thus because of thousands of ‘grit like’ ingredients floating in the sauce.
Ingredients
*1/2 red capsicum Shimla Mirch or red/green pepper, chopped
*1/2 medium red onion, peeled and roughly chopped
*1 tbsp. chives
*1 hard boiled egg
*2 tbsp. fresh lime or lemon juice or vinegar
2-3 tbsp. water, if needed
4-5 tbsp. mayonnaise
2 tbsp. tomato ketchup
1/2 tsp. salt
A good sprinkle of freshly ground black pepper.
2 tbsp. double cream (optional)
1 tsp. splash of hot pepper sauce, if you like dressings hot
4-5 pitted olives (optional)
Instructions
Place everything marked * in a food processor or blender and blend until nearly smooth. Some small specks must remain. You may need to add a little water.
Take out in a bowl, add remaining ingredients and mix/beat well.
Adjust seasoning.
Keep in an airtight jar/bottle, in the fridge. It should not be kept for more than 7-10 days.
Add 1-2 tsp. Tabasco/chilli sauce, if you like dressings hot.
