1. Pour the salad dressing, tomato sauce, and horseradish into the mixing bucket.
2. Finely chop pickled cucumbers and pour them into a mixing bucket.
3. The egg white is steamed and minced, then poured into a mixing bucket.
4. Peel the onion, wash and cut finely, and pour it into a mixing bucket.
5. Remove the leaves of celery, wash and mince, and pour it into a mixing bucket.
6. Grab the vanilla leaves by hand and put them in the mixing bucket.
7. Use a whisk to mix all the ingredients in the mixing bucket evenly.
8. The prepared Thousand Island Sauce should be stored in an airtight container. Put it in the refrigerator freezer.
