Mayonnaise, remoulade, ranch and the regional sauces that define particular sandwiches, with the origin claims behind each.
Every post in this section is listed below, newest posts included as they are published. The Start Here page suggests where to begin, and the glossary defines sandwich terms used across the site.
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Aioli vs Mayonnaise: Where Garlic, Egg and Olive Oil Draw the Line
Aioli is garlic and oil, mayonnaise is egg yolk and oil, and sources disagree on where the line falls. Pliny, Mahón, Provence, Catalonia and the egg question.
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Chimichurri Origin: Where the Sauce and Its Name Come From
Chimichurri is Argentina’s parsley, garlic and vinegar sauce, and its name has rival origin stories. What sources say on each, red versus green, and choripán.
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Comeback Sauce: The Jackson, Mississippi Origin and the Rotisserie vs Mayflower Dispute
Comeback sauce began in Jackson, Mississippi, at a Greek-run restaurant. Sources on the Rotisserie, the Mayflower claim, the name and the recipe.
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Duke’s Mayonnaise History: Eugenia Duke, Camp Sevier and the Sugar-Free Recipe
Eugenia Duke sold sandwiches to soldiers in 1917 and sold her mayonnaise to C.F. Sauer in 1929. Sources disagree on the factory date and the sandwich count.
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Remoulade: French Origins, the New Orleans Red Version and Danish Hot Dogs
Remoulade began as a French herb mayonnaise, turned red in New Orleans and yellow in Denmark. Sources on the name, the dates and the competing versions.
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Thousand Island Dressing Origin: Boldt, Sophia LaLonde and the Blackstone Claim
Thousand Island dressing has four rival origin stories, from Boldt’s yacht to a Clayton fisherman’s wife. Sources on each claim and what the records show.