Print PDF
Favorite
Email
Tortuga Island Salad Dressing is very close the original, AUTHENTIC Thousand Island Dressing... the dressing you won't find in any grocery store. I've substituted white sugar with brown sugar, plain Vinegar with Red Wine Vinegar and added red onions instead of chopped red peppers.
I chose the name "Tortuga Island" because that's one of my favorite fishing spots in the Sea of Cortez. Tortuga is Spanish for "Turtle"... like the little swimming Olive bits. ;-)
VERY tasty and so easy to make. If you're a 1000 Island fan... you might just like this homemade version better!
You'll need:
1 Egg- Hardboiled- chopped
2 T Worchestershire sauce
1 T Red Wine Vinegar
1 1/2 cup Mayonaisse
1 Tablespoon Brown sugar
2 Tablespoons sweet pickle relish
2 Tablespoons Red onions- chopped
2Tablespoons Black olives- chopped
Chop the egg and place in a bowl. Add the Red Wine Vinegar and Worchestershire, Stir. Add the chopped Red onions, Black olives, Sweet Pickle Relish and Brown Sugar. Stir. Add the mayonaisse and stir until creamy.
Cover and refrigerate for 2 hours before serving.
I chose the name "Tortuga Island" because that's one of my favorite fishing spots in the Sea of Cortez. Tortuga is Spanish for "Turtle"... like the little swimming Olive bits. ;-)
VERY tasty and so easy to make. If you're a 1000 Island fan... you might just like this homemade version better!
You'll need:
1 Egg- Hardboiled- chopped
2 T Worchestershire sauce
1 T Red Wine Vinegar
1 1/2 cup Mayonaisse
1 Tablespoon Brown sugar
2 Tablespoons sweet pickle relish
2 Tablespoons Red onions- chopped
2Tablespoons Black olives- chopped
Chop the egg and place in a bowl. Add the Red Wine Vinegar and Worchestershire, Stir. Add the chopped Red onions, Black olives, Sweet Pickle Relish and Brown Sugar. Stir. Add the mayonaisse and stir until creamy.
Cover and refrigerate for 2 hours before serving.
There should lots of apron-clad Makers puttering about their kitchens. ;-D