Quick Thousand Island Dressing

This Thousand Island dressing recipe is so much better than what you can buy in the store — and it comes together in seconds with ingredients you may already have on hand!

How to Make Thousand Island Dressing

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Thousand Island Dressing Ingredients

These are the ingredients you'll need to make this top-rated homemade Thousand Island dressing recipe:

· Mayonnaise: This creamy dressing starts with mayonnaise.
· Ketchup: Ketchup adds a sweet and tangy tomato flavor.
· Relish: The recipe calls for ¼ cup of sweet pickle dressing, but you can use more if you like.
· Worcestershire sauce: A teaspoon of Worcestershire sauce lends smokiness and depth.
· Horseradish: Use store-bought or homemade horseradish.
· Paprika: Paprika gives the Thousand Island dressing mild smoky flavor.

How Do You Make Thousand Island Dressing?

Simply mix all the ingredients in a bowl. That's it! It is, however, important to let the Thousand Island dressing chill in the refrigerator for at least an hour before you serve it. This will give the flavors time to meld.

How to Use Thousand Island Dressing

Use your homemade Thousand Island dressing on all kinds of salads. It would pair especially well with our Chef Salad recipe. You can also use it as a burger or hot dog topping, dipping sauce for French fries, or sandwich spread. It's an essential ingredient in a classic Reuben Sandwich.

How to Store Thousand Island Dressing

Store the Thousand Island dressing in an airtight container or tightly sealed jar for up to one week in the refrigerator.

Allrecipes Community Tips and Praise

"Loved this," says Ms Jean. "I didn't want to open a new jar of sweet pickle relish, so I chopped up some sweet bread and butter pickles."

"I used our homemade green tomato relish," according to Rachel Irwin Shaw. "The horseradish and Worcestershire made it extra special. Perfect for Reubens!!"

Editorial contributions by Corey Williams