Thousand Island Salad Dressing

Thousand Island Salad Dressing Recipe

For quite some time I’ve been wanting to make an egg-free version of thousand island dressing for my sister-in-law who is allergic to eggs. The dressing is usually a blend of mayonnaise, ketchup and relish, so the challenge was to find a suitable replacement for the eggs in the mayonnaise. I’ve accomplished this task in the past when making cheesecake or ranch dressing by using a combination of lecithin and xanthan gum. Lecithin is the same emulsifier that's found in eggs. I used a liquid, soy-based lecithin because it incorporates into the mixture quite easily. Xanthan gum is a great stabilizer; just mix in a little oil and you can thicken just about any dish.

So there you have it: a flavorful, egg-free, thousand island dressing. If you have anyone with egg allergies in your home, give it a try. They’ll thank you!


Yields: about 1-1/2 cups

1 cup Greek yogurt
2 teaspoons horseradish mustard
2-½ tablespoons ketchup
1 teaspoon Tabasco sauce
juice of half a lemon
1 tablespoon agave nectar (or honey)
¼ teaspoon xanthan gum (optional)
¼ teaspoon liquid lecithin (optional)
1-½ tablespoons pistachio oil (or olive oil)
2 cloves pickled garlic (or fresh garlic), very finely minced
2 tablespoons white onion, very finely chopped
2 tablespoons capers
2 tablespoons pickles, very finely chopped
3/4 teaspoon kosher salt (or regular salt)
¼ teaspoon black pepper


In a bowl, combine the xanthan gum, ½ teaspoon of olive oil and liquid lecithin (if used). Add the yogurt to the xanthan gum / lecithin mixture. The sauce will thicken. Whisk well. Add the mustard, ketchup, Tabasco sauce, lemon juice, agave nectar and pistachio oil. Season with salt and white pepper. Finish with the blend of garlic, onion, capers and pickles.

You can serve this dressing with crudités (crunchy vegetables), grilled vegetables or shrimp.

Bon appétit!

Garlic Shrimp



Xanthan gum is a fine powder used as a binder and emulsifier. If you look at the list of ingredients for salad dressings and ice cream at the supermarket, you'll find that they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.

I use liquid lecithin as an egg yolk substitute. You can also find this online or in any specialty food store like Whole Foods.

I buy Maille brand horseradish mustard at Safeway. You can also find it in specialty stores such as Whole Foods and in many regular grocery stores.

Check out my other vinaigrette recipes.

Published By: Jacqueline Pham on May 5, 2010.


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