Thousand Island dressing
|Thousand Island dressing|
|Type||Salad dressing or condiment|
|Place of origin||Canada and the United States|
|Main ingredients||Mayonnaise, olive oil, lemon juice, paprika, Worcestershire sauce, mustard, vinegar, eggs, cream, chili sauce, tomato purée or ketchup|
|Cookbook:Thousand Island dressing Thousand Island dressing|
Thousand Island dressing is a salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup, or Tabasco sauce.
It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts).
According to The Oxford Companion of Food and Drink, "the name presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River." In the Thousand Islands area, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner.[when?] Often in this version, actress May Irwin requested the recipe after enjoying it.[when?] Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu.[when?] A 1959 National Geographic article states, "Thousand Island Dressing was reportedly developed by Boldt's chef."
In the 1950s, Thousand Island dressing became a standard condiment, used on sandwiches and salads alike. It is widely used in fast-food restaurants and diners in America. Thousand Island dressing is also often used as an ingredient in a Reuben sandwich in place of Russian dressing.
- Honberger, Maud Mitchell, ed. (1914). Tried Receipts of Pasadena.
- Weaver, Louise Bennett; LeCron, Helen Cowles (1917). A thousand ways to please your husband, with Bettina's best recipes, p. 89. New York: Britton Publishing Company
- Grimes, Etta (1915). Home Economics: Some choice recipes. The Oregon Countryman, May 1915, p. 325.
- Woodland, Mrs. F.B. (1919). Stevenson Memorial Cook Book, p. 76. Sarah Hackett Stevenson Memorial Lodging House Association, Chicago
- Hirtzler, Victor (1919). The Hotel St. Francis Cook Book, p. 335. The Hotel Monthly Press, John Willy, Inc., Chicago.
- Breaded Veal Rounds and Thousand Island Dressing. In A Book of Famous Old New Orleans Recipes used in the South for more than 200 years, p. 21. Peerless Printing Company, New Orleans, 1900.
- Smith, Andrew F. (2007). The Oxford Companion of Food and Drink, p. 514. Oxford University Press US, ISBN 978-0-19-530796-2
- Stiles, Kaelyn; Altıok, Özlem; Bell, Michael M. (28 March 2010). "The ghosts of taste: food and the cultural politics of authenticity". Agriculture and Human Values 28 (2): 225–236. doi:10.1007/s10460-010-9265-y.
- McNeese, Tim (2005). The St. Lawrence River. Infobase Publishing, ISBN 978-0-7910-8245-4
- "Thousand Island Dressing, Enjoyed around the world and... "Made in Clayton!"". Thousand Islands Inn. Archived from the original on June 27, 2007. Retrieved January 29, 2015.
- Brown, Andrew H. (March 1959). Today, this dressing is still being served at Oscar's in the Waldorf Astoria Hotel. New St. Lawrence Seaway opens the Great Lakes to the world. National Geographic Magazine, vol. 115, no. 3, p. 336
- DiSpirito, Rocco (2010). Now Eat This! 150 of America's Favorite Comfort Foods, All Under 350 Calories, p. 75. Random House, ISBN 978-0-345-52090-6
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