Thousand island dressing
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Thousand Island dressing is an American
salad dressing A salad dressing is a sauce for salads. Used on virtually all '' leafy salads'', dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. Salad dressings ...
and
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
based on
mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...
that can include
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
,
lemon juice The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...
,
orange juice Orange juice is a liquid extract of the orange (fruit), orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. A ...
, paprika, Worcestershire sauce,
mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...
,
vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...
,
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
,
chili sauce Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces ...
,
tomato purée Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. Differences The ...
, and
ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o ...
or
Tabasco sauce Tabasco is an American brand of hot sauce made from vinegar, tabasco peppers ('' Capsicum frutescens'' var. ''tabasco''), and salt. It is produced by McIlhenny Company of Avery Island in south Louisiana, having been created over 150 years ago ...
. (Note: 2 different recipes are offered in this book) It also typically contains finely chopped ingredients, which can include pickles,
onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
s,
bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s, green
olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...
s,
hard-boiled egg Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...
,
parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
,
pimento A pimiento or pimento (or cherry pepper) is a variety of large, red, heart-shaped chili pepper ('' Capsicum annuum'') that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate). Pimientos can have vari ...
,
chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and ...
,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, or chopped nuts (such as
walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...
s or
chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...
s). (Note: 3 different recipes are offered in this book)


History

According to ''The Oxford Companion to American Food and Drink'', the dressing's name comes from the
Thousand Islands The Thousand Islands (french: Mille-Îles) constitute a North American archipelago of 1,864 islands that straddles the Canada–US border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario. They stretch for abo ...
region, located along the upper
St. Lawrence River The St. Lawrence River (french: Fleuve Saint-Laurent, ) is a large river in the middle latitudes of North America. Its headwaters begin flowing from Lake Ontario in a (roughly) northeasterly direction, into the Gulf of St. Lawrence, connecting ...
between the United States and Canada. Within that region, 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 (born Georgina May Campbell; June 27, 1862 – October 22, 1938) was an actress, singer and star of vaudeville. Originally from Canada, she and her sister Flo Irwin found theater work after their father died. She was known for her per ...
requested the recipe after enjoying it. Irwin, in turn, gave it to another. In another, second version of the story, Thousand Islands summer resident,
George Boldt George Charles Boldt Sr. (April 25, 1851 – December 5, 1916) 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. Life and caree ...
, who built
Boldt Castle Boldt Castle is a major landmark and tourist attraction in the Thousand Islands region of the U.S. state of New York. Open to guests seasonally between mid-May and mid-October, it is located on Heart Island in the Saint Lawrence River. Heart I ...
between 1900 and 1904 and who was proprietor of the
Waldorf-Astoria Hotel The Waldorf Astoria New York is a luxury hotel and condominium residence in Midtown Manhattan in New York City. The structure, at 301 Park Avenue between 49th and 50th Streets, is a 47-story Art Deco landmark designed by architects Schultze ...
, instructed the hotel's ''
maître d'hôtel The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the wa ...
'',
Oscar Tschirky Oscar Tschirky (1866 – November 6, 1950) was a Swiss-American restaurateur who 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 ...
, to put the dressing on the menu in 1894 after he forgot dressing on salads and improvised with what ingredients were on hand at the time. A 1959 ''National Geographic'' article states, "Thousand Island Dressing was reportedly developed by Boldt's chef." Despite claims that he was involved in the introduction of the salad dressing at the Waldorf, chef Tschirky did not mention the salad dressing in his cookbook that was published during that time period. When
University of Wisconsin A university () is an institution of higher (or tertiary) education and research which awards academic degrees in several academic disciplines. Universities typically offer both undergraduate and postgraduate programs. In the United States, t ...
sociologist Michael Bell and his graduate students attempted to determine the origin of Thousand Island dressing in 2010, they found that the story differed among villages and islands in the Thousand Islands region. They discovered the existence of a third origin story in which the original recipe was based upon
French dressing French dressing, in consumer-facing American cuisine and store-bought products in the United States, is a creamy dressing that varies in color from pale orange to bright red. It is made of oil, vinegar, sugar, and other flavorings, with the colo ...
, which is supported by a recipe published in the 11th edition of ''
The Fannie Farmer Cookbook The ''Boston Cooking-School Cook Book'' (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing ...
'' (1965). All the claims appeared to be based upon
oral tradition Oral tradition, or oral lore, is a form of human communication wherein knowledge, art, ideas and cultural material is received, preserved, and transmitted orally from one generation to another. Vansina, Jan: ''Oral Tradition as History'' (1985 ...
s without supporting written records. According to ''
Food & Wine ''Food & Wine'' is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and season ...
'' magazine, the dressing was a traditional sauce from the late 19th century in the Thousand Islands region. The wealthy who visited the region carried bottles of the local sauce back to New York City, such as one variant found in
Clayton, New York Clayton is a town in Jefferson County, New York, United States. The population was 5,153 at the 2010 census. The town is named after John M. Clayton, a federal political leader from Delaware. The town contains a village also named Clayton. Bo ...
, called Sophia's Sauce found at a local hotel, ''Herald Hotel'' run by innkeeper Sophia Lelonde. Some food writers advance the claim that the dressing was invented by chef Theo Rooms of the
Blackstone Hotel The Blackstone Hotel is a historic 21-story hotel on the corner of Michigan Avenue and Balbo Drive in the Michigan Boulevard Historic District in the Loop community area of Chicago, Illinois. Built between 1908 and 1910, it is on the Nation ...
in
Chicago (''City in a Garden''); I Will , image_map = , map_caption = Interactive Map of Chicago , coordinates = , coordinates_footnotes = , subdivision_type = Country , subdivision_name ...
during the same time period. The food historians at ''
The Food Timeline Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, ...
'' point out that the earliest print reference to Thousand Island dressing appeared in 1912, and that recipes for different versions of the dressing begin to appear afterwards throughout the U.S.


Uses

It is widely used in fast-food restaurants and diners in the United States, where it is often referred to as "special sauce" or "secret sauce". An example of this is In-N-Out Burger's "spread", served on burgers and several "secret menu" items; despite its name, it is a variation of Thousand Island dressing. Thousand Island dressing is often used in a
Reuben sandwich The Reuben sandwich is a Cuisine of the United States, North American grilled sandwich composed of corned beef, Swiss cheese (North America), Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing, Grilling#Flattop grilling/gri ...
in lieu of
Russian dressing Russian dressing is a piquant American cuisine, American salad#Dressings, salad dressing consisting of mayonnaise, ketchup, and other ingredients. Russian dressing is similar to Thousand Island dressing, Thousand Island. Some manufactured versi ...
.
McDonald's McDonald's Corporation is an American Multinational corporation, multinational fast food chain store, chain, founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States. They rechri ...
Big Mac The Big Mac is a hamburger sold by the international fast food restaurant chain McDonald's. It was introduced in the Greater Pittsburgh area in 1967 and across the United States in 1968. It is one of the company's flagship products and signat ...
sauce is a variation on Thousand Island dressing.


Similar preparations

Rhode Island dressing (''Rhode islandsås''), introduced by the Swedish restaurateur Tore Wretman, is similar to Thousand Island and very popular in Sweden. Its name is confusing, especially for foreigners, and its origin unclear, since the dressing has no relationship to
Rhode Island Rhode Island (, like ''road'') is a U.S. state, state in the New England region of the Northeastern United States. It is the List of U.S. states by area, smallest U.S. state by area and the List of states and territories of the United States ...
and the name is not used for preparations outside Sweden. In
Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
, a similar salad dressing is called "American dressing".


See also

*
Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian salsa go ...
*
Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mix ...
*
Russian dressing Russian dressing is a piquant American cuisine, American salad#Dressings, salad dressing consisting of mayonnaise, ketchup, and other ingredients. Russian dressing is similar to Thousand Island dressing, Thousand Island. Some manufactured versi ...
*
French dressing French dressing, in consumer-facing American cuisine and store-bought products in the United States, is a creamy dressing that varies in color from pale orange to bright red. It is made of oil, vinegar, sugar, and other flavorings, with the colo ...
*
Salsa golf ' (Spanish for "golf sauce") is a cold sauce of somewhat thick consistency, common in Argentina. According to legend, it was invented by the physician Luis Federico Leloir in the mid-1920s at a golf club at the seaside resort Mar del Plata. Tired ...
*
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...


References


External links


Thousand Islands: Thousand Islands Dressing early printed citations
collected by
Barry Popik Barry Popik (born 1961) is an American etymologist. Popik is a consulting editor of the ''Oxford Encyclopedia of Food and Drink in America'' and was described in ''The Wall Street Journal'' as "the restless genius of American etymology". Early l ...
{{DEFAULTSORT:Thousand Island Dressing Canadian cuisine Salad dressings Food and drink introduced in the 19th century Mayonnaise American condiments