Thousand Island dressing is a salad dressing and condiment

Condiment

A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

, a variant of remoulade

Remoulade

Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish , often flavored with curry, and...

 and Russian dressing

Russian dressing

Russian dressing is a salad dressing invented in the United States in the late 19th century or early 20th century. Typically piquant, it is today characteristically made of a blend of mayonnaise and ketchup complemented with such additional ingredients as horseradish, pimentos, chives and...

.

Its base commonly contains mayonnaise

Mayonnaise

Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...

 and can include olive oil

Olive oil

Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...

, lemon juice

Lemon juice

The lemon fruit, from a citrus plant, provides a useful liquid when squeezed. Lemon juice, either in natural strength or concentrated, is sold as a bottled product, usually with the addition of preservatives and a small amount of lemon oil.-Uses:...

, orange juice

Orange juice

Orange juice is a popular beverage made from oranges. It is made by extraction from the fresh fruit, by desiccation and subsequent reconstitution of dried juice, or by concentration of the juice and the subsequent addition of water to the concentrate...

, paprika

Paprika

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...

, Worcestershire sauce

Worcestershire sauce

Worcestershire sauce , or Worcester sauce is a fermented liquid condiment; primarily used to flavour meat or fish dishes.First made at 60 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialised in 1837 and...

, mustard

Mustard (condiment)

Mustard is a condiment made from the seeds of a mustard plant...

, vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, cream

Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...

, chili sauce

Chili sauce

Chili sauce is a condiment, similar to ketchup but with onion, garlic, and spice. Despite its name, it does not contain chili peppers and thus is not hot....

, tomato puree

Tomato purée

The definitions of tomato purée vary from country to country. In the USA, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in seasoned form...

, ketchup

Ketchup

Ketchup is a sweet-and-tangy condiment typically made from tomatoes, vinegar, sugar or high-fructose corn syrup and an assortment of...

, or Tabasco sauce

Tabasco sauce

Tabasco sauce is the brand name for a hot sauce produced by US-based McIlhenny Company of Avery Island, Louisiana. Tabasco sauce is made from tabasco peppers , vinegar, and salt, and aged in white oak barrels for three years. It has a hot, spicy flavor...

.

It also typically contains finely chopped ingredients, which can include pickle

Pickled cucumber

A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.-Gherkin:A gherkin is not only...

s, onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

s, bell pepper

Bell pepper

Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...

s, green olive

Olive

The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...

s, hard-boiled egg

Egg (food)

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...

, parsley

Parsley

Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...

, pimento

Pimento

A pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper that measures 3 to 4 inches long and 2 to 3 inches wide . The flesh of the pimento is sweet, succulent and more aromatic than that of the red bell pepper...

, chives

Chives

Chives are the smallest species of the edible onions. A perennial plant, they are native to Europe, Asia and North America.. Allium schoenoprasum is the only species of Allium native to both the New and the Old World....

, garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

, or chopped nuts

Nut (fruit)

A nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts...

 (such as walnut

Walnut

Juglans is a plant genus of the family Juglandaceae, the seeds of which are known as walnuts. They are deciduous trees, 10–40 meters tall , with pinnate leaves 200–900 millimetres long , with 5–25 leaflets; the shoots have chambered pith, a character shared with the wingnuts , but not the hickories...

s or chestnut

Chestnut

Chestnut , some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.-Species:The chestnut belongs to the...

s).

Origins

Thousand Island dressing is attested in a 1900 cookbook, in a context implying that it was well-known by then in New Orleans.

According to The Oxford Companion of Food and Drink, "the name presumably comes from the Thousand Islands

Thousand Islands

The Thousand Islands is the name of an archipelago of islands that straddle the Canada-U.S. border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario. They stretch for about downstream from Kingston, Ontario. The Canadian islands are in the province of Ontario, the...

 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. Often in this version, actress May Irwin

May Irwin

May Irwin , was a Canadian actress, singer and star of vaudeville.-Early life and career:Born at Whitby, Ontario 1862 as Georgina May Campbell, her father, Robert E. Campbell of Whitby, Ontario, died when she was 13 years old and her stage-minded mother, Jane Draper, in need of money, encouraged...

 requested the recipe after enjoying it. Irwin in turn gave it to another Thousand Islands summer resident, George Boldt

George Boldt

George Charles Boldt was a Prussian-born American hotelier. A self-made millionaire, he influenced the development of the urban hotel as a civic social center and luxury destination.-Philadelphia:...

, who was building Boldt Castle

Boldt Castle

Boldt Castle, located on Heart Island in the Thousand Islands of the Saint Lawrence River, along the northern border of New York State, is a major landmark and tourist attraction in its region.-History:...

 in the area. Boldt, as proprietor of the Waldorf-Astoria Hotel

Waldorf-Astoria Hotel

The Waldorf-Astoria is a luxury hotel in New York. It has been housed in two historic landmark buildings in New York City. The first, designed by architect Henry J. Hardenbergh, was on the Fifth Avenue site of the Empire State Building. The present building at 301 Park Avenue in Manhattan is a...

, instructed the hotel's maître d'hôtel

Maître d'hôtel

The maître d’hôtel in the original French language is literally the "master of the hotel". In a suitably staffed restaurant or hotel, it is the person in charge of assigning customers to tables and dividing the dining area into areas of responsibility for the various servers on duty. The plural...

, Oscar Tschirky

Oscar Tschirky

Oscar Tschirky was maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as "Oscar of the Waldorf" and produced a large cookbook despite not being a chef...

, to put the dressing on the menu. A 1959 National Geographic article states, "Thousand Island Dressing was reportedly developed by Boldt's chef."

Uses

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 sometimes used as an ingredient in a Reuben sandwich

Reuben sandwich

The Reuben sandwich is a hot sandwich of layered meat, sauerkraut and Swiss cheese, with a dressing. These are grilled between slices of rye bread. The meat is either corned beef or pastrami, and the dressing is either Russian or Thousand Island dressing...

 in place of Russian dressing.

According to Sarah J. Gim of The Huffington Post

The Huffington Post

The Huffington Post is an American news website and content-aggregating blog founded by Arianna Huffington, Kenneth Lerer, and Jonah Peretti, featuring liberal minded columnists and various news sources. The site offers coverage of politics, theology, media, business, entertainment, living, style,...

, "many people assume that" the "Special sauce

Big Mac

The Big Mac is a hamburger sold by McDonald's, an international fast food restaurant chain. It is one of the company's signature products...

" used on a McDonald's Big Mac "is just Thousand Island dressing" but it is thicker, sweeter, and has a slightly different taste."

External link

• Thousand Islands: Thousand Islands Dressing early printed citations collected by Barry Popik
  Barry Popik
  Barry Popik is an American etymologist who is recognized as an expert on the origins of the terms "Big Apple", "Windy City," "hot dog," and many other food and slang terms; he is a consulting editor of the Oxford Encyclopedia of Food and Drink in America and was described in The Wall Street...