I was going to hold this one back for the slowly-coming-along cookbook, but the rabbit stew recipe I made earlier this week, while delicious, was not so attractive on the plate. We’re running out to visit our friends at Whitefeather Meats again this Saturday (they’re having a sale – 6 week dry-aged, grass-fed prime rib roasts for $10.99/lb; who could pass that up???), and I’ll pick up another bunny and give it a whirl again.
At any rate, Thousand Island Dressing is probably one of the most popular salad dressings, at least here in the U.S. It was certainly the only one I cared for as a kid, and the same can be said of most people, I think (it’s hard to find a 10-year-old that will swill down a Caesar dressing with real anchovies), and why not? It’s sweet and tart and creamy – and the commercial versions are loaded with sugar and industrial seed oils, to say nothing of preservatives and other questionable ingredients. But that’s okay, because it’s really pretty easy to recreate a real-food version of it at home.
A genuine Thousand Island can contain a myriad of ingredients: Worcestershire sauce, mustard, vinegar, cream, Tabasco sauce, onions, bell pepper, olives, pimento, hard boiled eggs, plus many more. However, if you’re in a hurry, or simply don’t have everything to make it truly “authentic,” you really only need four ingredients to recreate that tasty pink stuff that comes in a bottle on the grocery store shelf.
Yes, just four. And not only will it be delicious, it will contain about half the carbohydrates (and sugar) of a commercial dressing and be devoid of soybean oil, high fructose corn syrup, modified food starch, xantham gum, Polysorbate 60, Phosphoric acid, artificial colors, Potassium Sorbate, Calcium Disodium EDTA, “natural” flavors (i.e. monosodium glutamate), or Yellow #5, all of which are present in commercial versions.
Note: This contains my version of Miracle Whip and my homemade ketchup, so it does have small amounts of natural sugars. You can sub homemade mayonnaise and my friend Alex’s Kirby Ketchup, along with the chopped dill pickles (I used homemade garlic dills), and it will be Whole30 complaint.
- 1 cup [url href=”http://www.janssushibar.com/miracle-whip/”]Better Than Miracle Whip[/url]
- 6 tablespoons [url href=”http://www.janssushibar.com/monday-ketchup/”]Ketchup[/url]
- 2 tablespoons dill pickle, finely chopped
- 1 tablespoon apple cider vinegar
- Whisk all of the ingredients together in a small mixing bowl. Cover and refrigerate for at least 1 hour before using.
- Nutrition (per serving): 118 calories, 12.4g total fat, 17mg cholesterol, 61.8mg sodium, 37.4mg potassium, 1.8g
- carbohydrates, <1g fiber, 1.4g sugar, <1g protein.