How to Make Thousand Island Dressing with Paprika
Thousand Island Dressing with Paprika Recipe
All jokes aside, here is the beautiful dressing recipe! Enjoy and let me know what you think!
- 1/2 Cup + 2 Tbsp Mayo
- 2 1/2 Tbsp Ketchup
- 1 Tbsp + 1 Tsp White Vinegar
- 1 Tbsp + 1 Tsp Sweet Pickle Relish
- 1 Tbsp Onion, Diced
- 2 Tsp Sugar
- 1 Tsp Garlic, Minced
- 1 Tsp Paprika
- Add all ingredients and combine in bowl until well blended.
- Let sit in the refrigerate for 20 minutes so the ingredients' flavors can be well incorporated into the dressing.
Store-bought Brands Just Didn't Cut It
I love this Thousand Island dressing recipe. It's like crack. At this point, I won't even make this dressing until I can trust myself to be responsible with it. I straight up eat spoonfuls of this. It's a delicious dip for fries and onion rings.
I've never met a store-bought Thousand Island dressing that I really liked. I find they contain too much vinegar, lack flavor, or the flavors in the dressing just aren't balanced. I'm not sure what it is about store-bought dressing, but it's usually hard for me to find one I like. After trying several different brands, such as Wishbone's and Ken's, to name a few, I kind of gave up on finding a yummy Big Mac sauce, and I also didn't really care enough.
There is an adorable and very tiny sandwich and salad place in my town. They've built up the reputation of having really unique and fantastic menu items. I had a very sweet chicken salad with grapes sandwich, that was delicious but also tasted more like it was a dessert. My favorite item to get there was their Reuben Panini with homemade Russian dressing—I always wished they added just a teensy more of that sweet dressing! I was really disappointed when they changed the menu, and my go to lunch wasn't being offered anymore.
My yearning for this sandwich reached the point to where I just needed to make this at home—even though corned beef is pretty expensive. And apparently, deli corned beef isn't as good as "real" corned beef. I had no idea there were different types. I will keep that in mind the next time I want to give this sandwich a go.
I was excited about making this sandwich at home, but disappointed I didn't develop the skill to make awesome bread. I certainty couldn't make ciabatta bread! Luckily, they had some fresh ciabatta bread from Wal*Mart and it was surprisingly good.
Remembering I wasn't into the store-bought dressings, I opted to make my own Thousand Island dressing to use instead of Russian dressing. I found some recipes on Pinterest and followed one that happened to taste too much like plain ketchup and mayo. I didn't wan't "special sauce"—I wanted something tastier!
I really enjoy this dressing I conjured up. I like the chunkiness, as it provides the dressing with a nice texture and a variation of flavor with each taste. It's a really simple recipe too, but tastes fancy.
As a side note, I never measure the amount of pepper I add to it... Use a pepper grinder if you want actual tasty pepper.
The combination of the pepper and paprika makes this a phenomenal dressing. Add the pepper liberally because you want those beautiful speckles of black and, of course, all of that peppery flavor. The little flecks of red from the paprika, black from the pepper, and subtle hints of green from the diced pickle makes this dressing gorgeous. Food is about feeding your hungry eyes too! Actually, science says the look of your food will influence your perception of the taste of it. That's probably part of the reason this dressing is so appealing to me. I hope you can appreciate all of these aspects too! This is why I call myself a "foodie".
Try It On a Reuben
And oh god, it is so so good on a homemade Reuben with fresh ciabatta bread. I was so sad to see this sandwich disappear in front of my eyes. It's fabulous on cheeseburgers, ham & Swiss sandwiches, and hot dogs. Still learning what else pairs nicely with this dressing because I refuse to be that girl that eats this with a spoon... at least, anymore.
Let me know what you this of this Thousand Island. If you made any alterations to make it better, please share. Also, don't be shy and tell me how you're eating this dressing: on sandwiches, fries, off your fingers, or as a soup.
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