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Many variations of Thousand Island Dressing exist and since its origin isnt entirely clear, there is no way of verifying which version is the most authentic. One of the earliest published recipes for Thousand Island Dressing was published in 1907 and comes from a cookbook called The Epicurean by Charles Ranhofer, the chef of the famous Delmonicos Restaurant in New York City

Video Notes Adapted from bon appetit magazine, November 2012

Honey You may need to reduce the honey if you use an older balsamic vinegar (which is sweeter) and/or if you prefer a more savory and less sweet dressing