International dishesSauces and DipsEurope and North Americaabout 15 minutes
Restaurant style Thousand Island dressing is built as a large batch, sour, sweet and rich, with finely chopped pickles and capers running through it. The dressing is smooth and pink orange, good for dipping fried food or dressing a salad.
The hardest part is chopping everything to the same fine size, since large pieces leave the dressing loose and hard to spread. All the vegetables and the egg white are chopped first and folded in at the end, which is what makes the dressing uniform. Fold gently in one direction, as hard whisking thins it out.
This batch weighs about 1.2kg, at roughly 95 calories per 100g.
Method
Finely chop 30g pickles, 20g capers, 20g parsley, 50g olives and 50g bell pepper. Boil 80g egg white and chop it fine.
Put 850g Lean Mayo and 5g lime powder in a large bowl and whisk until dissolved.
Add 120g tomato sauce and 15g chili sauce and stir until the color is even.
Fold in everything that was chopped to finish the Thousand Island dressing.
Serve as a dip for fried and grilled dishes, salads, sushi or sashimi.
Tips
The olives and bell pepper are optional, and the dressing still lands on the same sour, sweet and rich base without them.
Lean Mayo gives a loose dressing at first, and 30 minutes in the fridge brings it back to a spoonable thickness.
Squeeze the pickles dry before chopping, as leftover brine thins the dressing and sours it quickly.
Fold gently in one direction, since hard whisking splits the dressing.
Whisk the lime powder into the mayo before the tomato sauce goes in, and the color comes out more even.
Keep it in a sealed jar in the fridge, use it within 3 days and stir again before serving.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.