Thousand Island dressing

Thousand Island dressing is an American salad dressing and condiment based on mayonnaise and usually ketchup or tomato purée and chopped pickles; it can also include lemon juice, orange juice, paprika, black pepper,[citation needed] Worcestershire sauce, mustard, vinegar, cream, chili sauce, olive oil, and hot sauce. It also typically contains finely chopped ingredients, which can include onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts . The dressing's name comes from the Thousand Islands region, along the upper St. Lawrence River between the United States and Canada. Within that region, one common version of the dressing's origin says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin, in turn, gave it to another. In another version of the story, George Boldt, who summered in the Thousand Islands, built Boldt Castle between 1900 and 1904, and was proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu in 1894 after he forgot dressing on salads and improvised with ingredients on hand at the time. According to a 1959 National Geographic article, "Thousand Island Dressing was reportedly developed by Boldt's chef." Despite claims that he was involved in the introduction of the salad dressing at the Waldorf, Tschirky did not mention it in his cookbook published during that period.

Source: Wikipedia