千岛酱

千岛酱（英语：）是一种调味料，由雷莫拉酱（remoulade）演变而来。千岛酱的原料主要是美乃滋，可与橄榄油、柠檬汁、橙汁、辣椒粉、辣酱油、芥末酱、醋、奶油、辣椒酱、番茄糊（tomato puree）、番茄酱或塔巴斯科辣椒酱等一起调和。[1][2] 另外，千岛酱亦可加入剁碎的原料，如腌黄瓜、洋葱、菜椒、绿橄榄、水煮蛋、香芹、西班牙甜椒（pimento）、虾夷葱、蒜或坚果（核桃或栗子）。[3][4][5]

沙拉上面的千岛酱

起源
做为沾酱的千岛酱

千岛酱首次出现在1900年的一本食谱里，当时在纽奥良一带非常受欢迎。[6]

根据《The Oxford Companion of Food and Drink》，千岛酱的名称推测起源于美国和加拿大间圣罗伦斯河上的千岛群岛[7]，当地常耳闻的说法是，一位钓鱼向导的妻子 Sophia LaLonde 做了千岛酱当做丈夫 George 在岸边吃晚餐的调味料[8]。一名加拿大女演员May Irwin尝过千岛酱之后，拿到了制作方法[9]，接着把作法给了另一位居住在千岛群岛的暑期度假居民George Charles Boldt, Sr.。Boldt经营华道夫-阿斯多里亚酒店，并把千岛酱列入菜单内[10]。1959年《国家地理杂志》一篇报导中指出，千岛酱据说是 Boldt 的主厨发明的。[11]

食用方法

1950年代时，千岛酱是三明治和沙拉相当基本的调味料，常使用在美国的速食餐厅，有时也当做鲁宾三明治的酱料[12]。麦当劳大麦克汉堡所使用的酱料就是由千岛酱衍生的。

参考数据
  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
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.