Preparing Thousand Island Dressing

The famous Thousand Island dressing is named after the Thousand Islands region, a picturesque area located in the St. Lawrence River between the United States and Canada. It is a very beautiful place and one that would easily have inspired chefs to come up with eponymous ideas. The history of this dressing is somewhat more murky, with several stories and legends about its origin.

One popular account attributes the creation of Thousand Island dressing to Sophia LaLonde, a cook in the Thousand Islands region. She reportedly created the dressing for her husband, who was a fishing guide. According to the anecdote, George Boldt, the proprietor of the Waldorf-Astoria Hotel in New York City, tasted the dressing while on a fishing trip and liked it so much that he asked for the recipe. He then introduced it at his hotel.  Another version of the story credits actress May Irwin with popularizing the dressing. She is said to have tasted it while visiting the Thousand Islands and shared the recipe with George Boldt. In this account, May Irwin named the dressing after the region where she discovered it. Some sources also suggest that a chef named Oscar Tschirky, working for George Boldt at the Waldorf-Astoria, may have been involved in popularizing the recipe. There is also mention of another local chef, Emma Sharp, who could have created the original recipe. There are certainly links to the Waldorf-Astoria throughout but I’m not sure we will ever discover the true originator of the recipe!

The recipe has morphed over the years. Originally, the dressing likely consisted of simple ingredients such as mayonnaise, ketchup, and relish. Over time, additional ingredients like chopped hard-boiled eggs, minced onions, garlic, and various seasonings were incorporated, giving it the rich and varied flavour profile it has today.

In essence, Thousand Island dressing’s name reflects its regional roots, and its history is very much intertwined with the culinary traditions and social interactions of the early 20th century in the USA.


  • Mixing Bowl: For combining all the ingredients.
  • Measuring Cups and Spoons: To accurately measure out the ingredients.
  • Whisk or Spoon: For mixing the ingredients together.
  • Knife and Cutting Board: To finely mince the onion and garlic, and to chop the hard-boiled egg if you’re using it.
  • Garlic Press (optional): To mince the garlic more easily.
  • Small Grater or Microplane (optional): For finely grating the onion if you prefer a smoother texture.
  • Storage Container: To store the dressing in the refrigerator. A jar with a tight-fitting lid works well.


  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon onion, finely minced
  • 1 teaspoon garlic, finely minced
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • Optional: 1 hard-boiled egg, finely chopped


  1. Combine the mayonnaise and ketchup: In a medium bowl, mix together the mayonnaise and ketchup until smooth.
  2. Add vinegar and relish: Stir in the white vinegar and sweet pickle relish.
  3. Mix in the aromatics: Add the finely minced onion, garlic, and paprika, and mix well.
  4. Season: Season with salt and pepper to taste. Adjust the seasoning according to your preference.
  5. Optional – Add the egg: If using, gently fold in the finely chopped hard-boiled egg for extra texture and richness.
  6. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld together.
  7. Serve: Serve as a dressing for salads, a sauce for sandwiches, or a dip for vegetables.
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