Name: Thousand island dressing
Yield: Makes 400 ml (13½ fl oz)
Ingredients: 1 tablespoon finely chopped cornichons; 75 g (2¾ oz) Mayonnaise, or use store-bought Kewpie mayonnaise; 1 teaspoon dijon mustard; ½ teaspoon smoked paprika; 1 teaspoon finely chopped fresh dill; finely grated zest of ½ lemon; 2 hard-boiled eggs, finely chopped or grated; 1 tablespoon finely chopped roasted red capsicum (bell pepper); 2 tablespoons tomato sauce (ketchup); 1 tablespoon finely chopped fresh chives; few drops of sriracha sauce or other hot chilli sauce; 1 tablespoon finely chopped French shallots; ground white pepper; 1 teaspoon of the pickling vinegar from Dill pickles; salt flakes

Preparation info

Makes
400 ml

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

75 g (2¾ oz) Mayonnaise, or use store-bought Kewpie mayonnaise
2 t

Garnish
Vegetarian

Method

Make this dressing the day before serving if you can, to let the flavours develop. Place all the ingredients in a bowl and mix together gently with a spoon. Season to taste. Store in the refrigerator, covered, for up to 4 days.

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Thousand island dressing

Ingredients

Method

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