Homemade Thousand Island Dressing



For the mayonnaise:

  • 1 whole egg
  • 2 egg yolks
  • generous pinch of salt
  • 1 tsp Dijon mustard
  • 1 1/2 Tbls. lemon juice
  • 1 cup extra-virgin olive oil (may substitute with other unrefined cold-pressed oils)

To finish the dressing:

  • 1/4 cup ketchup
  • 2 T. apple cider vinegar
  • 1/2 tsp smoked paprika
  • 2 T. prepared horseradish
  • generous dash Worcestershire sauce
  • 1 T. unrefined cane sugar
  • 1 T. minced parsley
  • 1/2 tsp sea salt
  • 2 tsp. chopped pickles (dill or salt- your choice)
  • 1 T. minced onion


In the bowl of a food processor, combine the eggs, mustard, lemon juice, and salt. Keep the blades running to combine thoroughly.

Pour in the oil extremely slowly. Start with mere drops, then work up to pouring it in in a thin stream.You’ll notice when the oil is fully emulsified, as the sound will change.

When the mayonnaise is finished, add in all remaining ingredients. Pulse several times to combine thoroughly. Store in the refrigerator for up to 1 week.


If you prefer not to make your own mayonnaise, simply substitute 1 1/2 cups of your favorite store-bought mayonnaise.