Thousand Island dressing has a pretty bad rap, and I get it. Most are store-bought, thick, nasty messes that don’t even taste all that good. I used to hate it too, until I started making it from scratch. I was working salad station at a restaurant when we had a wedge with this dressing and it completely changed my outlook on it.

When you make the mayo from scratch for this dressing, it is a game changer. It is much fresher and doesn’t have that preserved taste that jarred mayo does. It is also incredibly easy to make. All you need is a blender and 10 minutes.

• Egg Yolk – Emulsifies the mayo. A whole egg works in a pinch but will be slightly less rich.
• Dijon Mustard – Helps bind the mayo emulsion and adds tang. Yellow mustard can substitute.
• Avocado Oil – Gives a neutral, clean flavor. Rice oil or vegetable oil work here too.
• Ketchup – The base of the dressing’s signature color and sweetness. Tomato paste with a pinch of sugar works if needed.
• Pickle Brine – Adds tangy acidity. White wine vinegar is a great swap.
• Pickles chopped – Gives texture and sweetness. Relish can sub in easily.
• White Onion – Adds a mild bite. Shallot is a great substitute.
• Paprika – Adds subtle smokiness and color. Smoked paprika works for a bolder version.