See, here’s the deal; when I was a kid, Thousand Island Dressing was THE salad dressing for me – Pfeiffer’s, Kraft, or, if I was very lucky, Marie’s; who also make another big fave of mine – blue cheese dressing.
Fun fact: years ago, I sent Rich to the market to pick up some blue cheese dressing to go with the chicken wings we were going to have for dinner that night, and he brought home a bottle of dressing still at room temp from the GROCERY aisle (!) I was not a happy camper.
Needless to say, I held back on the wings for a day or so until I could get to the market to pick up a bottle of Marie’s. One taste, and he was convinced as well – if we’re going to have blue cheese dressing in our home, it’ll be home made, or Marie’s.
It’s kinda become that way with Thousand Island dressing; it’s still one of my faves, but Rich doesn’t really care for it all that much – unless I make a version of this recipe – just a touch nippier than most of what you’ll find at the market, and, if you’ll forgive me, a heckuva lot better! By happy accident, I adjusted my old favorite recipe by misreading it and adding more fresh lemon juice than was originally called for. I made up for the extra liquid by adding additional freeze dried chives, onion and shallots from my guys at The Spice House; I cannot stress this enough, find yourself a decent purveyor 
of spices and seasoning blends – you will end up with far better tasting foodstuffs than if you’d relied on the supermarket stuff, and will have far more likely been exposed to some new and exciting spices and blend
INGREDIENTS
•1/2 cup mayonnaise
•2 tbsp sour cream
•2-1/2 tbsp chili sauce (bottled is fine)
•1 tbsp Dijon mustard
•2 tbsp diced pimiento
•1 tbsp dill relish
•1 tbsp green olives, diced – mebbe 6 small
•2 tbsp lemon juice
•1/4 tsp Earl’s (or 1/2 tsp Tabasco)
•1/8 tsp celery salt
•1/8 tsp Cayenne
•1 tsp dried chives
•2 tsp dried onion slices
•1 tsp dried Shallots
Whisk all the ingredients together to blend, then stash in the fridge for at least three hours to allow the flavors to blend (and all those freeze-dried chives, onions, and shallots to soak up the excess liquid).
Serve over salad with grilled or broiled steak, freshly ground Tellicherry pepper, and parsleyed potatoes.
Yeh. That’ll do.