Dressing

Dressing

History

History of Thousand Island Sauce 450 grams

1000 Island dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada.Within that region, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner.

When University of Wisconsin sociologist Michael Bell and his graduate students attempted to determine the origin of Thousand Island dressing in 2010, they discovered the existence of a third origins story in which the original recipe was based upon French dressing.

History of French Dressing 440g

French dressing is one of the four mother sauces. In the nineteenth century Marie-Antoine Carême wrote the recipe in his cooking notes. Marie-Antoine Carême was one of the first chefs to develop organized basic instructions for making different sauces. Later, French names were applied to each of Tomat, Béchamel, Velouté and Espagnole sauces.

In the twentieth century, the recipe for this sauce was changed again by adding new elements, such as mayonnaise. Pepper, paprika, chopped onions, vinegar, ketchup or mayonnaise are the variable components in this sauce. French sauce, unlike the other sauces in its family, has a spicy taste and it is often used for salad rather than sandwiches.

History of Sandwich Sauce 300g

Sandwich sauce is mostly used for cold sandwiches and is not common as salad dressing. This sauce is usually made with vinegar, mayonnaise, tomato and olive oils, but its history shows us that it has evolved with many ingredients depending on its country of manufacture.

History of Cocktail Sauce 300g

Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of dishes referred to as seafood cocktails or as a condiment with other seafoods. The sauce, and the dish after which it is named, were invented by the British cook Fanny Cradock. Prawn cocktail, the dish where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. That was the root of the name.

History of Mayo-Mustard 300g

The Romans were probably the first to experiment with the preparation of mustard as a condiment. A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late 4th or early 5th century. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard-making by the 13th century.

History of Mustard 130g

The Romans were probably the first to experiment with the preparation of mustard as a condiment. A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late 4th or early 5th century. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard-making by the 13th century.

History of Olivier Sauce 640g

This sauce comes from a popular Olivier salad which is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, although this term can connote vinegret instead. A variation called Stolichny salad exists, and is also popular in Russian cuisine.

History of Thai sauce 220g

Thai Sweet chili sauce (or sweet chili sauce), known as nam chim kai in Thailand, is a popular chili sauce condiment in Thai, Malaysian, and Western cuisine. It is commonly made with red Chile peppers (often 'Fresno Chili', Thai or red Jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredients such as fruit or refined sugar. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls.

History of Nacho cheese dip 340g

Cheddar sauce, cheddar cheese sauce or simply cheese sauce (in the UK) is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. Nachos are a dish from northern Mexico. The dish is composed of tortilla chips (totopos) covered with cheese or cheese-based sauce, and is often served as a snack. First created in about 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with cheddar cheese and sliced jalapeño peppers. This cheese sauce got very popular all over the world and famous as Nacho Cheese sauce.

History of Salsa Sauce 340g

Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.

History of Salsa sauce sachet 20g

Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips.

Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.

History of French Dressing sachet 20g

French dressing is one of the four mother sauces. In the nineteenth century Marie-Antoine Carême wrote the recipe in his cooking notes. Marie-Antoine Carême was one of the first chefs to develop organized basic instructions for making different sauces. Later, French names were applied to each of Tomat, Béchamel, Velouté and Espagnole sauces.

In the twentieth century, the recipe for this sauce was changed again by adding new elements, such as mayonnaise. Pepper, paprika, chopped onions, vinegar, ketchup or mayonnaise are the variable components in this sauce. French sauce, unlike the other sauces in its family, has a spicy taste and it is often used for salad rather than sandwiches.