Homemade Thousand Island dressing

Ingredients

• 240 g good-quality plain mayonnaise
• 90 g classic ketchup
• 20 g tomato paste
• 20 g sweet chili sauce
• 15 ml freshly squeezed lemon juice
• 15 ml freshly squeezed orange juice
• 15 ml white wine vinegar
• 2 tsp Worcestershire sauce
• 10 g mild mustard
• 1 tsp ground sweet paprika
• 3 ml red Tabasco sauce
• to taste fine salt
• to taste ground black pepper

Method

1. Place the mayonnaise in a chilled, wide mixing bowl. Whisk gently with a flexible whisk, without beating too vigorously, until smooth, glossy, and lump-free.
2. Add the ketchup, tomato paste, and sweet chili sauce. Whisk slowly starting from the center and working toward the edges of the bowl until you achieve an even rosy-orange color and a thick texture that falls in a soft ribbon.
3. Whisk in the mustard, Worcestershire sauce, sweet paprika, and Tabasco. Mix gently without whipping until the spices are fully incorporated without dry streaks on the sides and the sauce smells aromatic, savory, and lightly spiced.
4. Pour in the lemon juice, orange juice, and vinegar a little at a time, whisking gently after each addition. The dressing should remain glossy, creamy, and thick enough to coat a spoon without running off like a thin vinaigrette.
5. Taste with a crisp salad leaf or raw vegetable rather than off the spoon alone. Adjust the salt and pepper until the balance is just right: creamy and tomato-rich upfront, lightly tangy, with a mild spicy finish.
6. Cover with plastic wrap pressed directly against the surface and refrigerate until thoroughly chilled. It is ready when the color has unified, the paprika has infused the base, and the acidity has completely melded into the mayonnaise.
7. Give it a final stir before serving. Serve chilled in a small bowl alongside crisp salads, crudites, cold shrimp, or a classic seafood cocktail.

Nutrition

Per serving

Energy

126.9 kcal

Protein

1.06 g

Carbohydrate

8.82 g

Fat

9.74 g

Fibre

0.99 g

Calcium

14.94 mg

Iron

0.63 mg

Magnesium

10.97 mg