The Cook Book Challenge – Week 20 : Tangy

Week 20 : Tangy

Recipe :  Thousand Island Dressing
Cook Book : The Australian Women’s Weekly Cook.
I got this cookbook as a Christmas Present last year from my Mother-in-law.  I  have used a few times already, there are so many simple recipes in here it’s hard not to.

For this week’s theme, I had no idea at first on what to make. Tangy…  I thought about it for about a week and looked through a few of my cookbooks.  Then, I thought about making home-made mayonnaise.  Even better, home-made Thousand Island Dressing.
I’ve seen and read about how easy it is to make mayonnaise, I actually didn’t think that it would that easy.

  • 2 egg yolks
  • 1 tsp dijon mustard
  • 250ml olive oil
  • 1 tbl lemon juice
  • 60ml tomato sauce
  • 1/2 small red onion, finely chopped
  • 4 tbl capers, finely chopped
  • 4 tbl red capsicum, finely chopped
  • salt
  1. In a bowl, whisk together the egg yolks and dijon mustard till combined and smooth
  2. While whisking, slowly drizzle in the olive oil
  3. Keep whisking till the mixture thickens
  4. Stir in the lemon juice
  5. Add the rest of the ingredients and stir
  6. Serve with seafood or chicken

My thousand Island dressing was perfect with the Australian Salmon my brother @MrEd2U caught while holidaying in Lakes Entrance in Victoria.  I’m such a lucky girl :)

Bon Appetite,
Cherrie
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8 thoughts on “The Cook Book Challenge – Week 20 : Tangy

  1. It used to be my favourite dressing when I was working on cruise ship… haven't tasted it since… thank you for bringing back memories, I must try your recipe :)

  2. I was never a fan of A Thousand Island dressing out of a bottle, until my friend made one from scratch for his son's 1st Birthday Party. It was very different and delicious incomparison to the store-bought stuff. Thanks for sharing the recipe.

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