Parfait! Thousand Island Dressing – HoJo’s Style!

I have published several Thousand Island Salad Dressing recipes, here, here, and here, for a start, so, why revisit the concept?

I mean, I already have a recipe I consider to be The Best, but then…

I came across Ask Uncle Phaedrus, the Finder of Lost Recipes, and he hooked me up with the recipe for Howard Johnson’s Thousand Island Salad Dressing and Triple Decker Burger Sauce, and all bets were off; I knew I was going down this road again.

The original recipe mixed stuff up enough to make things interesting – scallions and capers and brandy? – but then, when I got to correcting the seasoning, everything came together to make what I think is a truly excellent salad dressing and burger sauce!

Oh, yeh. You are gonna want to try this on your burgers – like mebbe a Bloody Mary Burger fresh off the grill.

INGREDIENTS
•1 green onion, chopped
•2 tbsp capers, drained
•1/2 cup mayonnaise
•1 tbsp horseradish
•1/4 cup chili sauce
•2 tbsp chopped dill pickle
•1-1/2 tsp red wine or sherry vinegar
•3/8 tsp black pepper
•1/2 tsp sea salt
•1 tsp brandy
•1/2 tsp Cowboy Candy Juice

No Cowboy Candy Juice? Bummer. Try adding your fave hot sauce, to taste.

Pat the green onion and capers dry with paper towels, then coarsely chop.

Place in a mixing bowl with the horseradish, chili sauce, pickle, vinegar, black pepper, sea salt, and brandy and stir to blend.

Whisk in the mayonnaise, then give it a taste and correct the seasonings, if you think it needs it.

I thought a dab of something hot and sweet would be a good thing, so I stirred in the sugar brine from my sweet pickled jalapeños.

Better!

Transfer to a jar and stash in the fridge for a couple of hours before using to allow the flavors to blend.

Mebbe my new fave salad dressing and burger sauce.

Also, too, try it over asparagus salad.

This entry was posted in Salad Dressings, Sauces/Jellies/Condiments and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *