Yes – this recipe is more like 12-14 servings (about 2 Tbsp per serving). Thanks for checking!

Thousand Islands Dressing originated in the Thousand Islands region of NYS. A section of the St. Lawrence Seaway that borders NYS and Ontario Canada. It was a favorite concoction created for sorts fishermen and women who enjoyed it on these fishing expedition where camp style lunches or dinners were served. I believe originally it was referred to as ‘Rita’s Sauce.’ A copy of her original recipe may be found at The Thousand Islands Museum in Clayton NY. This area was a summer playground for the mega wealthy not unlike Newport, RI. Many of the Islands mansions and posh hotels no longer exist, but there are a few left., Singer Castle being one. I’m looking forward to trying this version. The original called for hard boiled egg yolks, I’m sure used as a thicker. And yes, I’d use Chili Sauce rather than Ketchup as it contains less sugar. The chili sauce I use to make cocktail sauce by adding a lot of horseradish and squeeze of lemon juice, that’s it.

I’d encourage folks to look up the region. It has a fascinating history. On Wellsley Island there is a village of beautiful gingerbread cottages that are far more elegant than Oak Bluffs on Martha’s Vineyard. 

Chili sauce is usually found next to “Cocktail” sauce.  HTH!

I do have one suggestion.  Blanch, and steam some asparagus, cut into bites, & add to your veggies!  Purple onions too, if you haven’t already!  It’s a winner!

You can use whatever brand you choose! It’s normally by the ketchup in the grocery store.

Hi there, you could try it. I’ve only used white vinegar for this recipe though :)