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...
Category
Sauces and Spreads
The sauces, spreads and dressings that define a sandwich, and where they come from.
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...
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.
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.
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.
