千島醬
千島醬(英語:)是一種調味料,由雷莫拉醬(remoulade)演變而來。千島醬的原料主要是美乃滋,可與橄欖油、檸檬汁、橙汁、辣椒粉、辣醬油、芥末醬、醋、奶油、辣椒醬、番茄糊(tomato puree)、番茄醬或塔巴斯科辣椒醬等一起調和。[1][2] 另外,千島醬亦可加入剁碎的原料,如醃黃瓜、洋蔥、菜椒、綠橄欖、水煮蛋、香芹、西班牙甜椒(pimento)、蝦夷蔥、蒜或堅果(核桃或栗子)。[3][4][5]
起源
千島醬首次出現在1900年的一本食譜裡,當時在紐奧良一帶非常受歡迎。[6]
根據《The Oxford Companion of Food and Drink》,千島醬的名稱推測起源於美國和加拿大間聖羅倫斯河上的千島群島[7],當地常耳聞的說法是,一位釣魚嚮導的妻子 Sophia LaLonde 做了千島醬當做丈夫 George 在岸邊吃晚餐的調味料[8]。一名加拿大女演員 May Irwin 嘗過千島醬之後,拿到了製作方法[9],接著把作法給了另一位居住在千島群島的暑期度假居民 George Boldt ,Boldt 經營華道夫-阿斯多里亞酒店,並把千島醬列入菜單內[10]。1959年《國家地理雜誌》一篇報導中指出,千島醬據說是 Boldt 的主廚發明的。[11]
參考資料
- Honberger, Maud Mitchell, ed. (1914). Tried Receipts of Pasadena.
- Weaver, Louise Bennett; LeCron, Helen Cowles (1917). A thousand ways to please your husband, with Bettina's best recipes, p. 89. New York: Britton Publishing Company
- Grimes, Etta (1915). Home Economics: Some choice recipes. The Oregon Countryman, May 1915, p. 325.
- Woodland, Mrs. F.B. (1919). Stevenson Memorial Cook Book, p. 76. Sarah Hackett Stevenson Memorial Lodging House Association, Chicago
- Hirtzler, Victor (1919). The Hotel St. Francis Cook Book, p. 335. The Hotel Monthly Press, John Willy, Inc., Chicago.
- Breaded Veal Rounds and Thousand Island Dressing. In A Book of Famous Old New Orleans Recipes used in the South for more than 200 years, p. 21. Peerless Printing Company, New Orleans, 1900.
- Smith, Andrew F. (2007). The Oxford Companion of Food and Drink, p. 514. Oxford University Press US, ISBN 9780195307962
- Stiles, Kaelyn; Altıok, Özlem; Bell, Michael M. (2010). The ghosts of taste: food and the cultural politics of authenticity. Agriculture and Human Values DOI: 10.1007/s10460-010-9265-y
- McNeese, Tim (2005). The St. Lawrence River. Infobase Publishing, ISBN 9780791082454
- Thousand Islands Inn, Clayton, NY. . [2011-06-18]. (原始内容存档于2011-06-11).
- Brown, Andrew H. (March 1959). New St. Lawrence Seaway opens the Great Lakes to the world. National Geographic Magazine, vol. 115, no. 3, p. 336
- DiSpirito, Rocco (2010). Now Eat This! 150 of America's Favorite Comfort Foods, All Under 350 Calories, p. 75. Random House, ISBN 9780345520906
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