Mayo and Ketchup As You Like Them
One of the easiest salad dressings you can make, Thousand Island dressing can be a very simple two-ingredient recipe of two parts mayo to one part ketchup or a more elaborate creation. And it's not just for salads. Spread it on your burgers or other sandwiches, use it as a dip for french fries or veggies or use it instead of plain mayonnaise in coleslaw and deviled eggs.
Vary the ratio and use less ketchup if you like your dressing more on the mild side. Up the complexity by tossing in a tablespoon or two of your favorite pickle relish.
After you decide what ratio of ketchup to mayonnaise you and your family prefer, make your next batch by eyeballing the color of the dressing after you mix the ingredients together instead of bothering with actual measuring cups or spoons. Keep adding more mayonnaise for a lighter-colored dressing or ketchup if you like a stronger, tomato tanginess.
Serve Thousand Island dressing in one of its most famous forms, spooned over a Crab Louie salad, which is a salad of lettuce, crab, hard-boiled eggs, asparagus, tomatoes and avocado, with the ingredients artfully arranged separately on a plate rather than tossed together.
Total Time: 10 minutes | Prep Time: 10 minutes | Yields: 3/4 cup for 1 large salad
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 teaspoons red wine vinegar
- Dash of hot sauce
- 1 tablespoons capers, drained and chopped
- 2 tablespoons green onions, finely chopped
- Salt and ground black pepper to taste
- In a medium mixing bowl, use a whisk to mix all the ingredients together.
- Taste the dressing and adjust the salt and pepper as needed.
If your dressing seems too thick, add 1 tablespoon of milk or olive oil to thin it out.
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.