千島醬

千島醬（英語：Thousand Island dressing）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、醋、奶油、辣椒醬、番茄糊（tomato puree）、番茄醬或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、水煮蛋、香芹、西班牙甜椒（pimento）、蝦夷蔥、蒜或堅果（核桃或栗子）。^[3]^[4]^[5]

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（英语：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 Charles Boldt, Sr.（英语：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]

1950年代時，千島醬是三明治和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。

[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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千島醬

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食用方法

參考資料