Homemade Thousand Island Dressing Recipes

Steps:

• Mix every thing together. Can be served immediately although is better if it chills for an hour or more.

Steps:

• Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Steps:

• Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.

Steps:

• In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper. Whisk together until blended. Add onion, sweet relish, olives, and jalapeno and whisk to combine evenly. Chill 1 hour.

Steps:

• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

Steps:

• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

Steps:

• In a small bowl, combine all the ingredients. Cover and refrigerate.

Steps:

• In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper.
• Whisk together until blended.
• Add onion, sweet relish, olives, and jalapeño and whisk to combine evenly.
• Chill 1 hour.

Steps:

• Combine all ingredients in a small bowl except egg.
• Stir in chopped egg last.
• Refrigerate.

Steps:

• In a small bowl, whisk together the mayonnaise and evaporated milk until smooth. Mix in ketchup, Worcestershire sauce and garlic powder, and whisk until well blended. Chop dill pickle and gently stir it into the mixture. Refrigerate or serve immediately.

Steps:

• Chop up eggs and olives.
• Mix with all other ingredients except mayonnaise.
• Fold in Mayonnaise gently.
• Keeps in refrigerator for 2-3 weeks.

Steps:

• In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
• Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.

Steps:

• In a small bowl, whisk together all the ingredients. Cover and refrigerate until needed.
• (Per serving)
• Calories: 30
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 1mg
• Sodium: 47mg
• Carbohydrates: 4g
• Fiber: 0g
• Sugars: 4g
• Protein: 1g
• Calcium: 29mg
• Potassium: 106mg
• Free

Steps:

• Mix mayonnaise, chili sauce, relish, egg, onion, garlic, lemon juice, sugar, Worcestershire sauce, and pepper together in a bowl; refrigerate until chilled.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Steps:

• Combine the egg, mayonnaise, chili sauce, olives, 1 tablespoon pickle, the onion, parsley and 1/2 teaspoon lemon juice in a mixing bowl and blend well. Taste and season with salt and pepper. Add more chopped pickle and lemon juice as desired.

Steps:

• In a small bowl, whisk all ingredients until blended. Refrigerate two hours before serving.

Steps:

• Mix altogether by hand.
• Refrigerate.

Steps:

• Place in small container, mix well.
• Serve immediately or put in refrigerator. Lasts for about a week.