|Type||Salad dressing or condiment|
|Place of origin||United States|
|Main ingredients||Mayonnaise, olive oil, lemon juice, paprika, Worcestershire sauce, mustard, vinegar, eggs, cream, chili sauce, tomato purée or ketchup|
|370 calories per 100g/ 111 per 2 teaspoons ( 30g) kcal|
Thousand Island dressing is an American salad dressing and condiment based on mayonnaise that 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 to American Food and Drink, the dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River 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 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, who built Boldt Castle between 1900 and 1904 and who was proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel , Oscar Tschirky, 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 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, which is supported by a recipe published in the 11th edition of The Fannie Farmer Cookbook (1965). All the claims appeared to be based upon oral traditions without supporting written records.
According to Food & Wine 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 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 in Chicago during the same time period.The food historians at The Food Timeline 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.
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 in lieu of Russian dressing. McDonald's Big Mac sauce is a variation on Thousand Island dressing.
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 and the name is not used for preparations outside Sweden.
In Germany, a similar salad dressing is called "American dressing".
A salad is a dish consisting of pieces of food in a mixture, sometimes with at least one raw ingredient. It is often dressed, and is typically served at room temperature or chilled, though some can be served warm.
The Thousand Islands 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 about 50 miles (80 km) downstream from Kingston, Ontario. The Canadian islands are in the province of Ontario and the U.S. islands in the state of New York.
A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.
Fry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.
Oscar Tschirky 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 Waldorf" and published a large cookbook.
Russian dressing is a piquant American salad dressing consisting of mayonnaise, ketchup, and other ingredients.
George Charles Boldt Sr. 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.
Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes.
Louis dressing is a salad dressing based on mayonnaise, to which red chili sauce, minced green onions, and minced green chili peppers have been added. It is commonly used as a dressing for salads featuring seafood, such as a crab or shrimp.
Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. In different forms, fruit salad can be served as an appetizer, a side salad, or a dessert. When served as an appetizer or dessert, a fruit salad is sometimes known as a fruit cocktail, or fruit cup.
A Hot Brown sandwich is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
Chef salad is an American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings may be used with this salad.
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that are common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, chicken, deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar. Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
Salsa golf is a cold sauce of somewhat thick consistency, common in Argentina. According to legend, it was invented by Nobel laureate Luis Federico Leloir in the mid-1920s at a golf club at the seaside resort Mar del Plata. Tired of eating shrimp and prawn with mayonnaise, he asked the waiter to bring various ingredients and experimented with different mixtures. The favourite was ketchup and mayonnaise. Leloir's companions named the result salsa golf, and its fame grew. Soon it also spread to neighboring Uruguay.
Marie Rose 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 mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British celebrity chef.
Salads that are internationally known as Thai salads, with a few exceptions, fall into four main methods of preparation. In Thai cuisine these are called yam, tam, lap and phla. A few additional dishes can also be regarded as being a salad.
Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It originally included cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, Thai basil and eggplant. Karedok is also known as lotek atah for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh, and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.
Today, this dressing is still being served at Oscar's in the Waldorf Astoria Hotel
Take one cup mayonnaise dressing, mix with one-half cup whipped cream, add small amount of tarragon vinegar, one-half teaspoonful of Imperial sauce, then chop one hard boiled egg, one green pepper, one pimento, one pinch chives, mix well together and squeeze the juice of one lemon before serving.
|Look up thousand island dressing in Wiktionary, the free dictionary.|