千岛酱

千岛酱（英语：Thousand Island dressing）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蛋黄酱，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、西班牙菜椒（pimento）、虾夷葱、蒜或坚果（核桃或栗子）。^[3]^[4]^[5]

起源

千岛酱首次出现在1900年的一本食谱里，当时在新奥尔良一带非常受欢迎。^[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（英语：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.（英语：George Boldt）。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，常使用在美国的快餐餐厅，有时也当做鲁宾三明治的酱料^[12]。麦当劳巨无霸汉堡所使用的酱料就是由千岛酱衍生的。

参考资料

[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. 存档副本. [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

[Honberger1914-1] [1]
Honberger, Maud Mitchell, ed. (1914). Tried Receipts of Pasadena.

[weaver1917-2] [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

[grimes1915-3] [3]
Grimes, Etta (1915). Home Economics: Some choice recipes. The Oregon Countryman, May 1915, p. 325.

[woodland1919-4] [4]
Woodland, Mrs. F.B. (1919). Stevenson Memorial Cook Book, p. 76. Sarah Hackett Stevenson Memorial Lodging House Association, Chicago

[hirtzler1919-5] [5]
Hirtzler, Victor (1919). The Hotel St. Francis Cook Book, p. 335. The Hotel Monthly Press, John Willy, Inc., Chicago.

[1900cookbook-6] [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.

[smith2007-7] [7]
Smith, Andrew F. (2007). The Oxford Companion of Food and Drink, p. 514. Oxford University Press US, ISBN 9780195307962

[stiles2010-8] [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

[mcneese2005-9] [9]
McNeese, Tim (2005). The St. Lawrence River. Infobase Publishing, ISBN 9780791082454

[1000islandsinn-10] [10]
Thousand Islands Inn, Clayton, NY. 存档副本. [2011-06-18]. （原始内容存档于2011-06-11）.

[brown1959-11] [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

[dispirito2010-12] [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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