Ralph Hertz’s Thousand Island Dressing

If anything can scupper my month of living like Jane Fonda by trying to eat healthily and exercise, it is THIS.

If I was a chocoholic, I wouldn’t have a chocolate fountain in my house would I?

So why, oh why, as a self-confessed-guilty-pleasure-style-slightly-ashamed-of-myself-addict do I have a huge Kilner jar of Thousand Island Dressing in my fridge?

I developed an obsession with T.I.D. in the 1970s when I am sure I used pester power to make my mum buy endless bottles.  This seemed to me to be so AMERICAN and so MODERN and therefore, I wanted it.  I’m pretty sure we didn’t have the low calorie version…

Later, when I was at Uni and had a job in a pizza restaurant I used to get a huge ladle full of Thousand Island Dressing to have on the side of my free daily pizza. I would eat all of the middle bit stacked with extra goodies, then dip all the crust in the T.I.D. Thank GOD I was young, I was skinny then.

So when I found a recipe from 1917 for T.I.D. in my oldest movie star related cookbook, I had to make it.  I see from a post in 2012 that I was regularly slathering it on toast when I first made some…  But this time around it isn’t quite so good.  I know exactly why.  Because I used THAI chilli sauce which is quite sweet, instead of some HOT chilli sauce.

That’s not to say that I’m refraining from having great big ladlefuls of it on everything at the moment…  Sorry Jane!

Ralph Hertz's Thousand Island Dressing

Ralph Hertz's Thousand Island Dressing

Ingredients

  • 1 cup mayonnaise
  • ½ cup olive oil
  • yolk 1 hard boiled egg
  • 2 teaspoons Tarragon vinegar
  • 1 tablespoon chopped olives
  • 1 tablespoon mashed pimentos
  • 2 tablespoons chopped green peppers
  • ½ cup chilli sauce
  • 1 tablespoon onion juice (thank you Caroline Frick for bringing me some from the USA)

Instructions

  1. Put the cooked egg yolk through a sieve, add to it gradually the olive oil and vinegar, stir until smooth, add mayonnaise, onion juice, olives, peppers, pimentos and last the chilli sauce.
  2. Serve ice cold with white head lettuce and crisp crackers.
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4 Responses to Ralph Hertz’s Thousand Island Dressing

  1. Greg 8 Sep, 2017 at 11:59 pm #

    That sounds sooo delicious! Very different than the 1000 Island dressing I usually make. Alex is not a fan, but we both love it on a (veggie version) Reuben sandwich…which I’ve been craving for months now! Problem is, my supermarket doesn’t carry sauerkraut anymore…so I’ve got to make a batch. Not hard, but I just haven’t felt like any long-term projects lately. You might have just inspired me though. 🙂

    • Jenny 10 Sep, 2017 at 8:13 am #

      GREG! I have just made my first batch of sauerkraut and I LOVE IT. Wish I could send you a jar through the post, ooh, now there’s an idea – ha ha! I still haven’t sent your little box of goodies… I’m scared that I’d get sauerkraut juice over everything so maybe I’ll send you a special package of really, really, really well wrapped sauerkraut.

      I had totally forgotten about Reuben sandwiches, but I feel one coming on sometime soon…

      Jx

  2. Hazel 9 Sep, 2017 at 8:20 am #

    You can buy onion juice??

  3. Jenny 10 Sep, 2017 at 8:14 am #

    Hi Hazel -YES! But not in the UK. My lovely friend Caroline Frick brought me some from Texas. She is well used to smuggling odd foodstuffs through customs. I saw her on Wednesday and she had some Gebhardts chilli powder and a big batch of saltines for me!

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