Okay, here we go! thousand island dressing… not just for Reubens, people! This is my go-to, no-fail, tastes-better-than-store-bought recipe that’s about to become YOUR go-to. Trust me, you’ll never buy that pink sludge again. It’s tangy, creamy, a little sweet, and just… perfect.

My husband could literally DRINK this stuff. Okay, maybe he has once or twice when he thought I wasn’t looking. Seriously, I made a giant batch for a family BBQ last summer, and I swear he stood by the potato salad bowl just so he could sneak extra dressing on his plate. The kids? They put it on everything. Chicken nuggets? Yup. Veggie sticks? Absolutely. I even caught my youngest dipping his toast in it this morning! Don’t judge. It’s that good. Plus, making it yourself means you know exactly what’s in it, which is a huge win in my book.

Why You’ll Love This Easy Thousand Island dressing recipe

Alright, real talk, why are you going to be obsessed?

It tastes like a restaurant made it, but you did it in your pajamas.
It’s way cheaper than buying the bottled stuff (hello, savings!).
You can tweak it to your exact liking (more tang? More sweet? Go wild!).
It makes everything taste better. Seriously. Everything.
It is seriously so simple it barely counts as cooking.

How to Make It

Okay, so listen up! Grab a bowl – a big one, because trust me, you’ll want to make a lot. First, you’re gonna dump in your mayo, ketchup (yes, ketchup!), and sweet pickle relish. Now, don’t skimp on the relish, that’s where the magic happens. Then, you wanna add a bit of vinegar for tang. I usually use white vinegar, but apple cider vinegar works too if you’re feeling fancy. Next comes the finely diced onion and a dash of paprika. Oh! Don’t forget the sugar or honey, just a tad for sweetness. Salt and pepper, obviously. Now, whisk, whisk, WHISK until it’s all smooth and creamy. Taste it. Seriously, taste it! Does it need more tang? Add a splash more vinegar. More sweet? Add a tiny bit more honey. Play around with it! Let it sit in the fridge for at least 30 minutes (if you can wait that long) to let the flavors meld. Then, slather it on everything!

Ingredient Notes

Mayonnaise: Full fat, people! Don’t even think about the light stuff. This is not the time to be healthy.
Ketchup: I mean, come on, it’s ketchup. Use your favorite brand. Just don’t use anything fancy with added flavors. Keep it classic.
Sweet pickle relish: This is the KEY. Don’t even try to substitute it with dill relish, unless you are intentionally going for something else, altogether. Trust me. Sweet is where it’s at.
White Vinegar: Adds that crucial tang. Apple cider vinegar works too. I wouldn’t use balsamic unless you’re feeling REALLY adventurous.
Finely Diced Onion: Gotta be finely diced! Nobody wants big chunks of onion in their dressing. Unless you’re into that kind of thing. No judgement.
Paprika: Just a pinch for color and a hint of smoky flavor. Don’t skip it! Smoked paprika is also good!
Sugar (or Honey): Just a touch to balance the tang. You can use honey instead if you prefer!
Salt and Pepper: Season to taste! Don’t be shy!

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Recipe Steps:

Combine mayonnaise, ketchup, sweet pickle relish, vinegar, diced onion, paprika, sugar, salt, and pepper in a bowl.
Whisk all ingredients together until smooth and well combined.
Taste and adjust seasoning as needed, adding more vinegar for tang or sugar for sweetness.
Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Serve chilled and enjoy!

What to Serve It With

Oh, man, where do I even start? Reubens, obviously! Burgers, salads, as a dip for fries or onion rings. I’ve even used it as a spread on sandwiches instead of mayo. It’s also amazing with grilled chicken or fish. Get creative! Seriously, there are no rules here.

Tips & Mistakes

Don’t over-whisk it! You don’t want it to get too thin. Just mix until everything is combined.
If you’re using a red onion, soak it in cold water for a few minutes to mellow out the flavor. Otherwise, it can be a little overpowering.
Taste as you go! This is key to getting the flavor just right.
Don’t be afraid to experiment! Add a dash of hot sauce for a little kick. Or a spoonful of horseradish for a more intense flavor.

Storage Tips

Store leftover dressing in an airtight container in the fridge. It’ll last for about a week, maybe longer if you’re lucky. Honestly, though, it never lasts that long in my house. And yes, you can totally eat it cold. I may or may not have snuck a spoonful straight from the fridge for breakfast once. Hey, no shame!

Variations and Substitutions

Okay, so what if you’re missing something? Here’s the lowdown:

No sweet pickle relish? Try finely chopped sweet pickles, but it won’t be quite the same.
Out of white vinegar? Apple cider vinegar works in a pinch.
Don’t have paprika? A little chili powder will add a similar warmth.
No sugar? Honey, maple syrup, or even a little stevia will do the trick.

I once made this with Greek yogurt instead of mayo (don’t judge, I was trying to be healthy-ish) and it was… okay. Definitely not as decadent, but still edible.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep! It’s naturally gluten-free. The ingredients don’t have gluten unless something is wacky about your ketchup!

Can I use dill relish instead of sweet pickle relish?

You *can*, but it won’t be Thousand island dressing anymore! It’ll be a different kind of tangy dressing. Go for it if that’s your jam!

Can I make it ahead of time?

Totally! In fact, it’s even better if you make it a few hours ahead to let the flavors meld. Just store it in the fridge.

Can I double or triple the recipe?

Absolutely! Just make sure you have a big enough bowl!

Can I freeze it?

Honestly, I wouldn’t. The mayo might separate and get weird. It’s so easy to make, just whip up a fresh batch!

Easy Thousand Island Dressing Recipe

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