Thousand Island Recipe

Mince shallot

Finely mince the shallot (or red onion) so pieces are very small — about 2 teaspoons when packed. Small pieces disperse through the dressing without large bites of raw onion.

Measure relish

Measure 1/4 cup sweet pickle relish. If your relish is very wet, drain briefly on paper towel to avoid thinning the dressing too much.

In a medium bowl, add 1 cup mayonnaise, 1/4 cup ketchup and 1/4 cup sweet pickle relish. Stir until the mixture is smooth and uniform in color.

Add the minced shallot (2 tsp), 1 tsp prepared yellow mustard, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1 tsp granulated sugar, and 1/4 tsp hot sauce if using. Whisk or stir thoroughly to combine every ingredient.

Season the dressing with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add up to another 1/2 tsp sugar if you prefer sweeter, or another 1/2 tsp vinegar or 1 tsp lemon juice if you prefer brighter acidity.

Stir in 1 teaspoon fresh lemon juice and 1 teaspoon chopped fresh parsley, if using, for a fresh lift.

Transfer the dressing to an airtight container or jar. Refrigerate at least 1 hour (better: 4 hours or overnight) to let the flavors meld. The dressing will thicken slightly as it chills.

Before serving, give the dressing a final stir and adjust seasoning with a pinch of salt, a squeeze of lemon, or a dash more hot sauce if desired.