We try to sneak sea urchin thousand island dressing into wherever we can. We made it first at a dinner we did at Elements restaurant in Princeton, years ago. It seemed only fitting to pull it out again for the dinner we did at Heritage promoting our new book Maximum Flavor. We started with the flavors of thousand island dressing. We used Duke's mayonnaise, Heinz ketchup and mustard du jour. We pureed this base with vast quantities of sea urchin. Then we folded in a ton of sweated shallots and minced sour pickles. We finished the sauce with lemon juice and black pepper. The sea urchin adds a sweet briny flavor that makes the sauce unique. We've paired it with everything from bone marrow and Brussels sprouts.
Years Past
