Thousand Island Dressing

This dressing is ready to eat as soon as you mix it, but the flavors meld together and the onions soften creating a more complex flavor after 24 hours in the fridge. For a sweeter dressing, add a little more pickle relish.

  • Prep time: 10 minutes
  • Yield: A little more than 1 cup

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup yellow onion, minced
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon kosher salt

Method

1 Combine all ingredients in a small mixing bowl.

What's in Thousand Island Dressing

2 Transfer to a jar with a lid and store in the refrigerator until needed. For best flavor, wait 24 hours for the flavors to meld. The dressing will keep for about a week.

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Comments

  • A.

    I’m a teen who knows nothing about making food and I was able to quickly whip this up as I needed. Wonderful, easy-to-make recipe for my favorite condiment!

    xxxxxyyyyy

  • Ash

    B-O-M-B! It tastes just like In-N-Out’s dressing they put on their burgers. I added a pinch of sugar and an extra teaspoon of ketchup. Super happy with it.

    xxxxxyyyyy

  • Jeff

    kids loved this on sliders

    xxxxxyyyyy

  • Shale

    Simply delicious! This is my favorite thousand although I add a pinch of sugar OR a little extra sweet relish.

    xxxxxyyyyy

  • Sharon

    My hubby thinks it’s the best Thousand Island dressing he’s tasted. It’s a keeper!

    xxxxxyyyyy

  • Sandra

    This is a fabulous recipe! I made it exactly as it was written. I waited about an hour and tasted it. I noticed be reviewer added 1 additional teaspoon of ketchup. I did that as well. Back to the refrigerator it went. After the second tasting, I added 1 teaspoon of sugar. It was so good. My guests ate almost all of it. I really don’t like it when people rave about a recipe and then change it significantly. The recipe as written IS AWESOME! I tweaked it a little because I lean a little toward the sweet side and that teaspoon of sugar put it over the top for me. Now I’ll really make you crazy. The second time I made it I was short about one third cup of mayo so I used miracle whip. I left out the sugar and the extra teaspoon of ketchup and it was just as good as the first time. I’m married 56 years and love cooking but I never made dressing before. Thank you for making it so deliciously easy!

    xxxxxyyyyy

    • Summer

      Hi, Sandra! Finding a recipe you like then making it fit your style is the best thing about cooking. I’m happy this one is a keeper!

  • Karen

    I don’t normally use Thousand Island dressing for salads, but making a cup with this recipe for Reubens was great. It was delicious!

    xxxxxyyyyy

    • Summer

      Hi, Karen! Reubens are the best! I’m so glad you liked our homemade Thousand Island dressing on them.

  • M

    Emma,
    Thank you for the quick response to my question. I used Hellmanns in your recipe, and am patiently waiting to use it on my wedged salads tonight.

  • M

    I’m a “first time” maker of homemade Thousand Island dressing and am anxious to make it according to your recipe. Therefore I want to use the correct ingredients. Here’s my question: You list Mayo in your recipe and I’ve seen jars in the store labeled specifically MAYO. In my pantry, I have the brands of Miracle Whip (a sweeter taste to my palate) and Hellmanns (a more tangy taste for me) but no MAYO. In your opinion, which of the two pantry items that I have would work best to create that sweet/tangy flavor?
    Thank you, in advance.

    • Emma Christensen

      Hi, M! Emma here, managing editor. I’d recommend using the Hellmann’s. Enjoy!

  • Charlynn Yap

    May I know what ketchup to use? Can I use Heinz tomato kechup? Then do I use regular mayo or Japanese mayo?

    • Emma Christensen

      Hi, Charlyann! Emma here, managing editor for Simply Recipes. Yes, you can use Heinz ketchup, and I recommend regular mayo (such as Hellman’s). Hope that helps!

  • Corinna

    Would you be able to substitute the mayo for non-fat Greek yogurt? I have done that with a honey mustard recipe with success. Thank you!

    • Summer

      Hi, Corinna! When I was developing this recipe, I tested a version with plain greek yogurt. It produces a sharp tang that we didn’t love, which doesn’t mean that you won’t, but we preferred the mayo version. Good luck!

    • Summer

      Hi, Corinna! You can substitute greek yogurt for mayo, but it will change the flavor. When I was developing this recipe I tested a version with yogurt, and we didn’t like it, which doesn’t mean that you won’t. For us, it threw off the balance of sweet and tangy we wanted in the dressing. Good luck!

  • Judy McKee

    I think it’s great! It’s the same recipe that my Mother made but she added a cut up hard boiled (or two) eggs to it. I love it on a lettuce wedge. Thanks for your delish recipes.

    xxxxxyyyyy

    • Summer

      Thank you!

  • Lisa B

    This was perfect! I don’t like buying bottled dressings, but I had a craving for Thousand Island on my salad. I added just a teaspoon more ketchup. Never even occurred to me that the secret sauce in a Big Mac was Thousand Island. No wonder I love it!

    xxxxxyyyyy

    • Summer

      Hi, Lisa! I’m so glad you like the dressing! Thanks for letting me know.

  • Lisa

    Thank you for this recipe! I have been making my own 1000 Island Dressing for years, and this recipe is pretty close to how I make it. I also add garlic powder, omit the salt, and instead of lemon juice, I use vinegar and enough sugar to get that ‘tang’. So much better than store-bought!

    • Summer

      Hi, Lisa! Your version sounds great too!