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This easy recipe for homemade Thousand Island dressing adds enzymes and probiotics for extra nutrition and digestibility to your salad or sandwich.
One of my very favorite ways to dress a salad is with homemade Thousand Island dressing.
Unfortunately, the bottled versions purchased from the grocery store don’t do it justice.
The rancid vegetable oils, chemical additives, artificial thickeners, and sometimes high fructose corn syrup prevalent in commercial versions can quickly turn your healthy salad into a bowl of indigestion and inflammation!
Even organic salad dressings leave much to be desired as they commonly contain canola (short for “Canadian Oil”).
Most people do not know that canola oil is, in fact, a hybridization of the poisonous rapeseed oil even if organically certified.
Why bother paying the premium for organic salad greens if the dressing is unhealthy?
In my estimation, it would be far better to buy non-organic salad greens and get the dressing right.
If health enthusiasts only knew that these toxic oils in their beloved organic store salad dressings were contributing to brown spots and wrinkles, they would be horrified.
It is so worth it to make your own with healthy fats!
Fortunately, a nourishing Thousand Island salad dressing is quite easy to make yourself. Why more people don’t do it, I have no idea!
My husband and I particularly enjoy this probiotic-rich, fermented version on grassfed burgers.
The truth is that this homemade Thousand Island dressing tastes good with many dishes.
I used it for dipping a grilled cheese sandwich made with sourdough bread just the other day and it was incredible!
This dressing would be amazing on a Reuben sandwich too.
Probiotic Thousand Island Dressing Recipe
Easy recipe for homemade thousand island dressing that adds enzymes and probiotics for extra nutrition and digestibility to your salad or sandwich.
Ingredients
- 1/2 cup ketchup preferably homemade
- 1/2 cup mayonnaise preferably homemade
- 1 tsp liquid whey optional
Instructions
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Mix the ketchup and mayonnaise together.
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Stir in optional liquid whey to add probiotics and enzymes.
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Serve immediately slathered on a sandwich or drizzled on a salad.
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Refrigerate unused dressing. It will last several weeks in the refrigerator.
Video Demonstration
I’ve posted written recipes for both the fermented ketchup and homemade mayonnaise in the past.
Just mix them together 1:1 and you have probiotic Thousand Island dressing!
Since I already make ketchup and mayonnaise myself, I don’t have to do any additional work!
For those who are more visual learners, here are videos of making each condiment for your convenience.
More Healthy Salad Dressing Recipes
If someone in your family isn’t a fan of Thousand Island dressing, try this raspberry vinaigrette recipe instead.
Or, check out these recipes for maple kombucha salad dressing and honey mustard salad dressing.
See all my healthy salad dressing recipes at the link!
I love your ketchup recipe,and am gonna make it ,but I was wondering is the texture of it smooth?
M.Mouse
I am going to try these recipes in the next few days, but I cannot use liquid whey for various reasons. Is there any alternative to this ingredient? Can I just leave it out?
Sarah :c)
I’ve been using grapeseed, walnut and sometimes extra light olive oil for homemade mayo. tastes great but I’m still concerned about too much omega 6 and the quality of extra light olive oil. I use the LA Tourangelle brand of grapeseed and walnut oil if that makes any difference. Does anyone know pro’s & con’s of these oils?
I seem to remember that grapeseed is rather highly processed. Walnut oil is primarily omega 3 and is very very delicate so be careful with rancidity.
In Utah, half Mayo and half Ketchup is called “Fry Sauce.” It is the state’s official dipping sauce and in most restaurants. Great on homemade fries!
Here where I live when you mix mayo, ketsup and french dressing together it’s called “goop” and you use it for dipping french fries and onion rings. I also use it on a burger patti.
That’s exactly what I thought! Fry Sauce! And I’m from Utah
It took me a while to find it too only b/c I can be guilty of scanning articles. The recipe is simply half mayo and half ketchup as she mentions in the article which is why she has the videos for those recipes. This recipe is going to help with much needed variety in our homemade dressings.
Sarah, I cannot wait to try the mayo with sunflower. I have always used olive oil and it did indeed taste too strong. I have always made the cultured mayo but I see you do not culture yours. I like the idea of instant mayo when I want it and also the culturing that I did before I believe led to thinning of the end product, and your looks nice and thick.
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Hi Nickole, yes my mayo is very thick and spoonable. I love it! I am experimenting with some other oils for mayo and will likely be doing another mayo video soon for those who dislike olive oil and don’t want to use sunflower oil. Stay tuned!
great idea, going to add a little dill pickle relish to it too! 🙂
I didn’t see a recipe for 1,000 Island Dressing in this post. Did I miss it? In the video Sarah is making honey mustard dressing.
The sesame oils I’ve used are all quite strong tasting. The toasted sesame is very strong. I make mayo with a cooked white sauce.
Also, here’s my recipe for 1,000 Island:
Thousand Island Dressing
1/2 cup mayonnaise (homemade is best)
2 TBSP organic ketchup (homemade, if possible, but I don’t know about using lacto-fermented)
1 TBSP white vinegar
2 tsp sugar (stevia works but you need a lot less – just flavor to your own taste)
2 tsp sweet pickles and baby dills, chopped and mixed together
use just a little of the juice from each jar of pickles
1 tsp finely minced white onion
1/8 teaspoon sea salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally.
This makes a small amount, which is perfect in order to try it out. If you like it, you can always increase the amounts. Play with the recipe.
Thanks for posting the recipe for homemade mayonnaise. I have made it with a mild tasting olive oil and like it. My issue is finding an olive oil that isn’t compromised with rancid oils. I don’t know if any olive oil in my stores are good quality, even the organic. Is your sunflower oil organic or does that matter? At least I can try it with sesame oil and coconut oil. I would like to know what kind of extra virgin olive oil you use.