Thousand Island Dressing - Reuben Sauce - What-Have-You Sauce
"This is the astoundingly good dressing that we use on our reuben sandwiches and in shrimp cocktail. Others have told me that they make it just to use as a dip, and - coming from my description in our Reuben Sandwiches Our Way (recipe # 107927): "you can call it Thousand Island or French, whathaveyou" - keep it on their table and call it What-Have-You Sauce. Thank you for the tribute! :)"
photo by Julesong
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
2 cups, approx
- Serves:
- 6-8
ingredients
- 236.59 ml mayonnaise (Best Foods or Hellmann's or Vegenaise)
- 177.44 ml catsup (or more, to taste) or 177.44 ml ketchup (or more, to taste)
- 4.92 ml dill relish
- 4.92 ml sweet pickle relish
- 4.92 ml dried onion flakes, to taste
- 1.23 ml granulated garlic or 1.23 ml garlic powder
- 2.46 ml lemon juice
- 2.46 ml balsamic vinegar
- fresh ground black pepper, to taste
directions
- In a bowl combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, balsamic vinegar, and black pepper to taste. Mix well!
- Makes about 2 cups dressing.
- To store: put in a tightly covered clean glass container in fridge.
- To use: put it on reuben sandwiches, pot roast patty melts, burgers, in shrimp cocktail, on salads, or as a dip for chips, veggies, chicken nuggets, steak fingers, et cetera!
Questions & Replies
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Reviews
-
Wow. You weren't exaggerating when you said astoundingly good. I wish I could give you six stars for giving us quantities of ketchup and catsup. -
Delicious, exactly what I wanted for my reubens! I, too, used jalapeno relish, which added a little extra kick. This was a hundred times better than restaurant sauce! -
This sauce is right on! Used my homemade jalapeno sweet relish and both onion and garlic powders. This is good on a reuben, in reuben casserole or as a salad dressing! Thanks! -
My Dh loves 1,000 island dressing he could eat it with a spoon. The one i usually make calls for bottled chili sauce i was out and i was planning on Reuben Casserole #88257 for dinner. So i gave this one a try. What could it hurt right?? I'm not a big 1,000 Island person expect for reubens. I did make some minor adjustment due to what i had on hand and a sick kid at home. No dill relish put had pickles so i used 1tsp of the juice. I added a healthy Tbsp of sweet relish. I had no dried onion flakes so i used my micro plane and sent the onion across it 3 or 4 times. See minor changes. Let me tell you i could eat this with a spoons. I'm probally gonna have to make this twice a week,LOL Thanks Julesong for a definate winner i'm converted!!!! Happy cooking! Jules211 -
Used all sweet relish as I din't have any dill relish. It was terrific. My hubby dipped his rueben over and over again.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
