There Are One-Thousand Reasons . . .
To try this recipe. Or actually, one-thousand eight-hundred and sixty-four. In a delicious twist of fate, this special homemade sauce made it’s way from beachside feasts all the way to the Waldorf Astoria Hotel, where it made it’s world debut. These days, store brands usually contain notoriously unhealthy ingredients – GMO soybean or canola oil, high fructose corn syrup and natural flavors to same a few – but no fear! It’s incredibly simple to make at home, and oh-so-much tastier, too.
So Where Did The “Thousand Island” Name Come From?
Ahh, good question. The Thousand Islands are a collection of 1,864 little gems along the U.S./Canada border. Some are 40 square miles wide while others are just a few square feet. All have at least one tree.
Chances are you and I would have never heard of the creamy goodness that is Thousand Island if it weren’t for a well-known New York actress named May Irwin. May didn’t invent this creamy delight, but she did “discover” it on a New England tour of the islands with fishing guide George LaLonde, whose wife Sophie served it up the day’s catch.
May RAVED about the sauce, so Sophie sent her home with the recipe. May named the recipe and gave it to the owner of the Waldorf Astoria, who immediately put it on the menu. The rest, as they say, is delectable, savory, mouth-watering reuben and saurkraut on rye history.
- Combine all ingredients in a bowl. Taste and add more relish if desired.