Sus Hive Recipe Library

Basic Thousand Island Dressing

Chef/operator production sheet for Basic Thousand Island Dressing. Use this page for station prep, service setup, holding decisions, and catering execution. Basic Thousand Island Dressing has been moved into the hosted Uncle Cheese recipe system for browser-based production review and future library growth.

Salads & DressingsChef/Operator Production SheetUC Option A

Basic Thousand Island Dressing

Creamy, tangy, lightly sweet dressing made from mayo, ketchup, and relish.

Yield: about 1 cup
Style: creamy dressing
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

  • 3/4 cup mayonnaise
  • 2 Tbsp ketchup
  • 2 Tbsp sweet pickle relish (or finely chopped pickles)
  • 1 Tbsp finely minced onion (or 1 tsp onion powder)
  • 1 tsp white vinegar or lemon juice
  • 1/2 tsp sugar (optional, to taste)
  • Pinch kosher salt and black pepper
  • Optional: 1 tsp Worcestershire sauce
  • Optional: dash hot sauce
  • Optional: 1 Tbsp minced pimentos

Prep / Cook Method

  1. Whisk mayonnaise and ketchup until smooth.
  2. Stir in relish and onion.
  3. Add vinegar (or lemon), optional sugar, salt, and pepper.
  4. Taste and adjust: more relish for sweetness, more vinegar/lemon for tang, hot sauce for heat.
  5. Chill 15 to 30 minutes before service for best flavor.

Finish + Service

  • For a thinner pour: whisk in 1 to 2 tsp water or pickle juice.
  • For a sharper profile: add extra lemon/vinegar a few drops at a time.
  • Hold refrigerated; stir before using.

Holding / Reheat / Catering Notes

  • Keep cold under proper refrigeration until service.
  • Dress or garnish as close to service as practical.
  • Label allergens and acidic/spicy components clearly.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.