• 1. Make the Mayonnaise (Immersion Blender Method)

  In a jar just wide enough to fit the head of an immersion blender, combine the egg yolks, Dijon mustard, vinegar, sugar, salt, and pepper.

  Place the immersion blender in the jar so the blade sits directly in the egg yolk mixture at the bottom. This is important because the emulsion begins where the blade meets the yolks.

  Slowly pour the oil into the jar.

  Turn the blender on and hold it in place without moving for about 20 seconds. During this time the egg yolks and oil will begin to emulsify. You should see the mixture turn thick and pale around the blade.

  Once the mayonnaise forms, slowly lift the blender upward to pull the remaining oil into the emulsion.

  When finished, you should have a thick, creamy mayonnaise.

• 2. Turn the Mayonnaise into 1000 Island Dressing

  Add the tomato paste to the mayonnaise and blend or whisk until completely smooth.

  Stir in the minced dill pickles and the optional shallot.

  Taste the dressing and adjust the seasoning as needed:

  For more tang: stir in 1–2 teaspoons dill pickle brine

  For a slightly sweeter dressing: add a small pinch more sugar

  For more savory flavor: add a small pinch of salt

  If the dressing is too thick: a small amount of pickle brine will loosen it

• 3. Let the Dressing Rest (Optional)

  Allow the dressing to rest for 20–30 minutes before serving. This gives the flavors time to meld and softens the bite of the shallot if used.

Alternative Method: Food Processor

• Add the egg yolks, Dijon mustard, vinegar, sugar, salt, and pepper to a food processor and blend briefly until combined.

  With the processor running, slowly drizzle in the oil in a thin stream until the mayonnaise thickens.

  Once the mayonnaise has formed, blend in the tomato paste until smooth. Stir in the minced dill pickles and optional shallot, then adjust seasoning with pickle brine, sugar, or salt as needed.

Storage

• Because this dressing is made with fresh egg yolks, it should be stored in a sealed container in the refrigerator and used within 3–4 days. Always keep it chilled and avoid leaving it at room temperature for extended periods.

  The flavor will continue to develop as it rests, and the dressing often tastes even better after 20–30 minutes in the refrigerator.

Tips

• If the Mayonnaise Doesn’t Thicken

  If the mayonnaise stays thin, it usually means the emulsion did not form at the start. This can happen if the blade of the immersion blender was not sitting directly in the egg yolks.

  To fix it, place one fresh egg yolk in a clean jar. Start the blender on the yolk, then slowly drizzle the thin mixture into the jar while blending. The new yolk will help form a stable emulsion and the dressing should thicken.