Morton's Wedge Salad with Thousand Island Dressing

Morton's Wedge Salad with Thousand Island Dressing

Ok…so I have thought I would at least post a recipe every other blog entry. It was my intent to post something with the Condiment entry last week. However, I hit the “publish” link before I did that. I hope my readers will forgive me.

In my list of favorite condiments, I listed Thousand Island Dressing. Mama always kept a bottle of the Kraft brand in the refrigerator,but from time to time would make a homemade version from Mrs. Dull’s Southern Cooking. 

Makes 1½ cups

1 C. mayonnaise

¼ C. chili sauce

1 T chopped onion

1 T chopped sweet pickles

1 T Worcestershire Sauce

1 t paprika

1 hard boiled egg, chopped (optional)

Mix all ingredients; may be served immediately.  Will keep 4 to 5 days.

Over the weekend, I visited Morton’s Steakhouse, which is one of my favorite places to dine. The Thousand Island Dressing they serve is a combination of equal parts of their Cocktail Sauce mixed with their Mustard-Mayonnaise Sauce. It eliminates the chopped pickles and egg and the horseradish offers a nice “bite” to a traditional recipe. I’ll include the recipes for the Morton’s sauces, which can be found in Morton’s The Cookbook and  Morton’s Steak Bible: Recipes and Lore from the Legendary Steakhouse.

Morton’s Cocktail Sauce

Makes about 2 cups

½ cup bottled commercial horseradish

1¾ cups bottled chili sauce

¾ teaspoon Worcestershire sauce

¾ teaspoon fresh lemon juice

Salt and freshly ground white pepper

Line a fine-mesh sieve with cheesecloth. Strain the horseradish in the sieve for 2 to 3 minutes, or until reduced to ¼ cup. Squeeze the cheesecloth to extract all the liquid. Discard the liquid. In a small mixing bowl, combine the strained horseradish, chili sauce, Worcestershire sauce, and lemon juice. Season to taste with salt and pepper. Whisk until completely blended. Serve immediately or transfer to a covered storage container and refrigerate for up to 7 days. 

Mustard-Mayonnaise Sauce

Morton’s serves this delicious sauce with crab cakes, as well as their miniature steak sandwiches.

Makes about 1¾ cups

1½ cups mayonnaise

3 tablespoons Dijon mustard

¾ teaspoon Worcestershire sauce

1½ teaspoons prepared horseradish

In a mixing bowl, stir together the mayonnaise, mustard, Worcestershire sauce and horseradish. Whisk with a wire whisk until lightened and smooth. Use immediately or transfer to a lidded container and refrigerate for up to 5 days.

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