a traditional cherry pie with a vanilla undertone.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 2 teaspoons red wine vinegar
- 2 teaspoons sugar
- 1 cup mayonnaise
- ½ cup ketchup
- ⅓ cup sweet pickle relish
- 1 tablespoon chopped fresh parsley
- ½ bunch green onions, chopped
- 2 hard-cooked eggs, peeled and chopped
- salt and pepper to taste
- Worcestershire sauce to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
- In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 372 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is excellent however I did make just a few changes. No eggs, no salt/pepper, used chopped dill pickles and added paprika. Fabulous!! This is my go to from now on!!
Very good . No changes made.
Excellent! I’ve wanted to make this for a while and decided to omit the boiled eggs until I read some of the reviews (I’m glad I didn’t!! Mashed them up real fine…do not omit!!). Completely omitted the sugar at first but added in over a tsp due to the acidity/slightly tart taste which worked out good. Added a smiget dash of dry chipotle pepper seasoning which put this over the top! Loved, loved, loved this!
Sauce is very tasty. The recipe is almost identical to my Thousand Island Dressing recipe so I will be using it for either a burger sauce or a salad dressing.
It was pretty good except next time I would mash the eggs (someone else’s review suggested that) and I’d also try to chop the onion finer. This turned out downright chunky. Don’t get me wrong, it had delicious flavor, but texture was a little off. Can’t wait to put this on my salad tomorrow !
Didn’t care for the taste, very bitter
Is very good! Instead of relish I used grainy mustard.
I love reading the reviews and what people do and don’t do to a recipe, good ideas too. I have made this sauce many different ways, as a remoulade sauce for seafood with a dash of horseradish, with sweet or dill relish, I do follow the recipe and use the eggs but I mash them so they are indistinguishable. I also use Best Foods Mayonnaise after all I’m not eating the whole bowl! This is a keeper sauce to have in your arsenal!
The recipe is fine, but rather busy. I make a similar thing and have for years, but you can save time by using a base not of mayo, but thousand island dressing, or Tartar sauce. Even with Tartar sauce, I add a little extra dill or sweet relish. Make to your taste…. that’s the only thing that counts. Also good over baked potatoes. Did I add you can use this to make potato salad?
Just wonder about using this as the dressing on the good, old Rueben sandwich. I think it will work. Sjoanne
Instead of sweet relish, I cut up garlic dills and used that instead. I also added a little garlic powder and skipped the extra sugar. My family went NUTS for this. This reminds me of a secret sauce a restaurant in my hometown made for their burgers when I was growing up. I used this on Jam Hands’ Copycat Frisco Melt sandwiches. I will absolutely make this again.
This was good. I halved the recipe, used dill instead of sweet relish and chives instead of green onion (just because I was already chopping them).
This is thousand island dressing.
This is a basic remoulade sauce which is great with fries (I use instead of mayo or ketchup) as well as burgers.
Delicious! I choose to make this without the hard-boiled eggs (I don’t see the benefit of putting them in there) and I use light mayo. Other than that, I follow the directions and get a delicious sauce for burgers, meatloaf and even use it as a dip for shrimp, though I do add some horseradish to the sauce to give it some extra zing for the shrimp. You can call this Thousand Island Dressing if you choose, but I find it much creamier and with a depth of flavor far more delicious than any TI dressing I’ve ever bought. So sure, go ahead and throw this on a salad if you like, I think that would be pretty yummy too! 🙂
We really enjoyed this Thousand Island Dressing, I mean, burger sauce. I followed the recipe with no changes or omissions, which means I included the hard-boiled egg, classic in Thousand Island Dressing. Slightly sweet (I used Splenda), slightly tangy, Hubs said this reminded him of Big Boy Burger Sauce. He enjoyed this sauce (Thousand Island Dressing) so much he’ll be eating it on his salad tomorrow night.
Excellent! Made the sauce yesterday and grilled burgers. I didn’t add the eggs because I didn’t have the time to cook them, maybe next time. My family loved it!
oh my! just like Bob’s! I didn’t even put in the eggs or the scallions and it took me back. Thanks so much!
We made over 50 burgers for my 5 year old birthday party and everyone loved the burger. Most people asked me if I bought burger sause from in&out, which is huge compliment!!! Big hit hit hit!!!
we loved this, made it exactly how the recipe called except used Best foods olive oil mayo instead of the regular.
Major disappointment!