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!
1. Info for Thousand Island Salad Dressing
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 112
- Calories: unavailable
2. Ingredients for Thousand Island Salad Dressing
- 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!