1000 Island Dressing

Photo: Emily Heston

Ingredients

1 cup mayonnaise

1/4 cup chili sauce (ketchup style)

1 medium to large sized shallot

1 inch stalk celery, cut into 2" pieces

5 cornichons

1 slice a red pepper

1 quartered hard boiled egg

Preparation

Put all ingredients (except egg) in blender. Cover and blend on a medium setting until vegetables are coarsely chopped (just a couple of seconds). Add egg. Cover and blend just until egg is chopped (another second).

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About

This dressing is reported to have been invented at the small resort town of Clayton, NY in the Thousand Island area in the St. Lawrence River between Canada and New York State by Sophia La Londe, the wife of a guide in the area. The owner of the Waldorf-Astoria in NYC was said to have summered at this Clayton Herald Hotel. He brought the recipe back to the big city and it has been enjoyed and copied ever since!

The fresh vegetables mixed with refrigerator staples in this dressing put it leaps above anything in a bottle, it takes seconds to make and lasts for about a week in the refrigerator. It is delicious on salads, sandwiches and as a dip for duck rumaki at cocktail hour.