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奶油辣椒醬番茄糊(tomato puree)、番茄醬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、水煮香芹西班牙甜椒(pimento)、蝦夷蔥堅果核桃栗子)。[3][4][5]

沙拉上面的千島醬

起源

做為沾醬的千島醬

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]

食用方法

1950年代時,千島醬是三明治沙拉相當基本的調味料,常使用在美國的速食餐廳,有時也當做魯賓三明治的醬料[12]麥當勞大麥克漢堡所使用的醬料就是由千島醬衍生的。

參考資料

  1. Honberger, Maud Mitchell, ed. (1914). Tried Receipts of Pasadena.
  2. 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
  3. Grimes, Etta (1915). Home Economics: Some choice recipes. The Oregon Countryman, May 1915, p. 325.
  4. Woodland, Mrs. F.B. (1919). Stevenson Memorial Cook Book, p. 76. Sarah Hackett Stevenson Memorial Lodging House Association, Chicago
  5. Hirtzler, Victor (1919). The Hotel St. Francis Cook Book, p. 335. The Hotel Monthly Press, John Willy, Inc., Chicago.
  6. 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.
  7. Smith, Andrew F. (2007). The Oxford Companion of Food and Drink, p. 514. Oxford University Press US, ISBN 9780195307962
  8. 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
  9. McNeese, Tim (2005). The St. Lawrence River. Infobase Publishing, ISBN 9780791082454
  10. Thousand Islands Inn, Clayton, NY. . [2011-06-18]. (原始内容存档于2011-06-11).
  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
  12. 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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