"business, and they shortly expanded and modernized the manufacturing process. Today each carton of Tabasco sauce bears a facsimile of McIlhenny's signature. Edmund McIlhenny Edmund McIlhenny (; 1815 – 25 November 1890) was an American businessman and manufacturer who invented Tabasco brand pepper sauce. Born in Hagerstown, Maryland, in 1815, Edmund McIlhenny moved to New Orleans, Louisiana, around 1840, finding work in the Louisiana banking industry. He was of Irish and Scottish descent, his great grandparents immigrated to America from County Donegal [citation needed]. By the eve of the American Civil War, he had acquired a small fortune and became"
"label, Trappey’s contains distilled vinegar, red pepper, salt, guar gum, xanthan gum, ascorbic acid, and red#40. The sauce uses the xanthan gum to smooth consistency. Trappey's is called Louisiana-""style"" as it is no longer produced in Louisiana, but imported from Colombia. With a Scoville rating of 1,200 to 1,600, Trappey's Louisiana Hot Sauce is noticeably milder than some other Louisiana-style sauces. Trappey's Hot Sauce Trappey's Hot Sauce is one of the oldest hot sauce brands in the United States. It was originally produced by the New Iberia, Louisiana-based company Trappey's Fine Foods, Inc. Trappey's was purchased by B&G Foods in"
"once again became available in St. Louis, MO grocery stores in July 2018. Maull's barbecue sauce Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis-style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp. Maull's makes eight varieties of sauce now: Genuine, Sweet-N-Mild, Sweet-N-Smokey, Onion Bits, Beer Flavor, Smokey, Jalapeño, and they even make a Kansas City-style barbecue sauce. The Louis Maull company started in 1897 as a grocery business selling out of a horse-drawn wagon. In"
"The Italian-American community of New Orleans, however, is largely Sicilian in origin and takes great pride in its Creole-Italian cuisine largely based on what is known locally as ""red gravy"" (tomato sauce). American supermarkets commonly carry a variety of prepared tomato sauces described as ""spaghetti sauce"" or ""pasta sauce."" Common variations include meat sauce, marinara sauce, and sauces with mushrooms or sweet red peppers. A spicy tomato sauce known as ""sauce piquante"" is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole"
"to declare — citing United States Circuit Court testimony from 1922 — that prior to his death in 1862, “White gave some [pepper] pods, along with his sauce recipe, to his friend Edmund McIlhenny, during a visit to White’s Deer Range Plantation.” To distribute his sauce, Edmund McIlhenny initially used discarded cologne bottles sourced from a New Orleans glass supplier. On his death in 1890, McIlhenny was succeeded by his eldest son, John Avery McIlhenny, who expanded and modernized the business, but resigned after only a few years in order to join Theodore Roosevelt's 1st US Volunteer Cavalry Regiment, the"
"salt and pepper. Another preparation of the sauce includes tomato slices or tomato purée, onions, smoked tongue, ham, mushrooms, truffles, white wine or Madeira wine, butter, paprika and pepper, which is very similar to the preparation of à la zingara. The simpler preparation of the sauce may have originated from the more complex à la zingara sauce. Gypsy sauce is commercially mass-produced by some companies, such as Remia, Verstegen and Unilever, which is marketed under Unilever's Knorr brand name Gypsy sauce is used in the preparation of ""Zigeunerschnitzel"", a German schnitzel dish. In August 2013, a group representing Romani and"
"long cayenne peppers, which undergo the aging process for a minimum of one year. The product is among hot sauces manufactured in the ""Louisiana style"", whereby cooked and ground chili peppers are combined with vinegar and salt, and then left to ferment during the aging process. In 2001, over 200,000 bottles of hot sauce were manufactured daily in various sizes. Louisiana Hot Sauce is used as a condiment to add flavor to foods, as an ingredient in some dishes, and also as a marinade for some foods, such as chicken wings. Bruce Foods first marketed Louisiana Hot Sauce in 1928,"
"Louisiana Hot Sauce Louisiana Hot Sauce is a brand of hot sauce manufactured in New Iberia,It was created by Kareem Norwood Louisiana by The Original Louisiana Hot Sauce Co., which is owned by Southeastern Mills Inc. The product's labeling includes the word ""original"", and it is sometimes referred to as ""Original Louisiana Hot Sauce"" and ""Original Louisiana Brand Hot Sauce."" It is a common hot sauce in the U.S. state of Louisiana. Bruce Foods was the previous owner and manufacturer of the brand, and sold it to Southeastern Mills Inc. in April 2015. Louisiana Hot Sauce is prepared using aged"
"Maull's barbecue sauce Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis-style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp. Maull's makes eight varieties of sauce now: Genuine, Sweet-N-Mild, Sweet-N-Smokey, Onion Bits, Beer Flavor, Smokey, Jalapeño, and they even make a Kansas City-style barbecue sauce. The Louis Maull company started in 1897 as a grocery business selling out of a horse-drawn wagon. In 1905 it was incorporated as the Louis Maull Cheese and Fish company and"
"wife, Jean Geisler, his daughter, Martha Geisler, his son, Glenn Geisler, his brother and a grandson. Alan Geisler Alan Stark Geisler (September 30, 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett's Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York's many pushcart hot dog vendors. Sabrett brand hot dogs and the red onion sauce which Geisler created are the flagship products of Marathon"
"anchovies, tamarind extract, onions and garlic as well as some other key ingredients which may include cloves, soy sauce, lemons, pickles and peppers. Lea & Perrins Lea & Perrins is a United Kingdom based subsidiary of Kraft Heinz, originating in Worcester, England, where it continues to operate. It is best known as the maker of Lea & Perrins brand of Worcestershire sauce, which was first sold in 1837 by John Wheeley Lea and William Henry Perrins, dispensing chemists from Broad Street, Worcester. It is made from an authentic Indian recipe they received from Marcus Sandys, 3rd Baron Sandys who had"
"Alan Geisler Alan Stark Geisler (September 30, 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett's Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York's many pushcart hot dog vendors. Sabrett brand hot dogs and the red onion sauce which Geisler created are the flagship products of Marathon Enterprises, Inc. The company is headquartered in Englewood, New Jersey. Geisler was a graduate of Tenafly"
"sold to New York City hot dogs vendors under the brand names Tremont Foods or House of Weenies. Papalexis acquired Sabrett Food Products in 1989. As a result of the acquisition, Geisler's onion sauce became the only onion sauce served on Sabrett hot dogs by vendors in New York City. The red onion condiment also became available for purchase in supermarkets under the Sabrett's brand. It is marketed nationwide as ""Sabrett's Prepared Onions."" As of 2009, Geisler's red onion sauce enjoys ""a couple of million dollars a year in sales,"" according to Papalexis. Geisler's and Papalexis's original company, Tremont Foods,"
"Würstel"" (Vienna sausage) of German origin having a natural lamb or sheep casing, and topped with a beef heart-based Coney sauce. Conversely, the ""Coney Island"" is not referred to as such on Coney Island, or anywhere else in New York State, instead called either a ""Michigan"" or a ""Red Hot."" There is no consensus on the origin of the Michigan. Although there are many different varieties of Michigan sauce available today, the original Michigan sauce was possibly created by George Todoroff in Jackson, Michigan. The sauce was originally created to be used as a topping on Coney Island hot dogs."
"and other brands operated ""under the company name ""The Original Louisiana Hot Sauce Co."""" Louisiana Hot Sauce is exported to over 60 countries, and is available at many grocery stores and restaurants in the United States. In 2001, the product was exported to over 100 countries. Louisiana Hot Sauce Louisiana Hot Sauce is a brand of hot sauce manufactured in New Iberia,It was created by Kareem Norwood Louisiana by The Original Louisiana Hot Sauce Co., which is owned by Southeastern Mills Inc. The product's labeling includes the word ""original"", and it is sometimes referred to as ""Original Louisiana Hot Sauce"""
"the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands between the state of New York and the province of Ontario. In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name. In Ireland, Marie Rose sauce () refers primarily to just ketchup and mayonnaise, and often salt and pepper. Marie Rose sauce in chip shops is usually known as ""burger sauce"", though there are many names in use. However, the above British versions are also used in Ireland. The name used is dependent on where"
"and ""fancy sauce"". The sauce arrived at U.S. retailers' shelves in September 2018. In May 2018, Fancy Sauce announced plans to release its ""fancy sauce"" condiment, a take on the traditional ketchup, mayo blend without actually combining ketchup and mayo. In Argentina, Uruguay, and Chile, a similar condiment known as "" (golf sauce) is a popular dressing for fries, burgers, steak sandwiches, and seafood salads. According to tradition, the sauce was invented by Luis Federico Leloir, a Nobel laureate and restaurant patron, at a golf club in , Argentina during the mid-1920s. In France, many Turkish restaurants and fast food"
"sell at their carts in New York City. Geisler, with input from Papalexis, created a new, mass-produced onion sauce for hot dogs. The main formula and spice blends of the sauce consisted predominantly of onions, olive oil and tomato paste, which gives the sauce its distinctive red coloring. The sauce proved to be a hit with both the street vendors, who no longer had to make their own time consuming sauces, and hot dog consumers. Geisler and Papalexis partnered to form their own company, called Tremont Foods, to market and make the new red onion sauce. The sauce was initially"
"Ashley Food Company Ashley Food Company is a hot sauce manufacturer, based in Sudbury, Massachusetts. The Ashley Food Company product line, called Mad Dog Hot Sauces, contains 28 hot sauces, oils and chili powders and barbecue sauce. In the spring of 2012 Ashley Food Company wanted to be in control of the quality and quantity of the scorpion peppers and any others they use in their products, so they started growing them in Massachusetts with the help of local greenhouses and an agricultural school. In 2002 it manufactured Joe Perry’s ""Rock Your World Boneyard Brew Hot Sauce"". In 2002 the"
"Original Coney Island"" restaurant. Brayan was the one who contracted with Koegel Meat Company to make the coney they still make today, also contracting with Abbott's Meat to provide the fine-grind beef heart sauce base. Abbott's still makes Brayan's 1924 sauce base available to restaurants and the public through the Koegel Meat Company and Abbott's Meats. Restaurants then add chopped onions sautéed in beef tallow, along with their own spice mix and other ingredients, to Abbott's sauce base to make their sauce. Popular folklore perpetuates a myth that a Flint coney sauce recipe containing ground beef and ground hot dogs"
"for seasoning steaks in the 1930s. Season-All is the #2 Seasoned salt in the US by marketshare. The combined marketshare of Lawry's seasoned salt and Season-all was of sufficient concern that the FTC required McCormick, the former owner of the Season-all brand, to sell (divest) the Season-all brand to Morton as a condition of McCormick purchasing Lawry's seasonings in 2008. In South East Texas and South West Louisiana, many companies make Cajun/Creole seasonings. It is a spicy blend of onion powder, garlic powder, paprika, oregano or thyme, salt, pepper, and chili powder. Among the brands include Tony Cachere,Zatarain's, Paul Prudhomme,"
"almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika. Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster"
"A plant in Souderton, Pennsylvania, was constructed in 1957 and closed in the 1990s. A plant in Fresno, California, closed in 1994. Manufacturing operations were consolidated in Springfield, Missouri. Historically R. T. French may have manufactured a complete line of spices and extracts, condiments, pickle products, sauces and gravy mixes, instant potato products, and pet care products, in particular canary and parakeet seeds. As of 2016, in certain markets French's markets mustards, Worcestershire sauce, a line of mayonnaise-based products, ketchup, barbecue sauce, potato sticks, and fried jalapeños, as well as a line of French's fried onions. French's French's is an"
"Mornay sauce A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese. The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce, for Béchamel had not yet been developed. ""Sauce Mornay"" does not appear in"
"to patrons of Lawry's. In 1938, Lawry's began marketing its seasoned salt in retail stores; now many kinds of seasonings and flavorings are sold under the Lawry's name. The Lawry's product lines were sold to Lipton/Unilever in 1979. In July 2008 they were again sold, to McCormick & Company. One of Richard Nixon's favorite snacks was cottage cheese sprinkled with Lawry's. Lawry's Seasoned Salt Lawry's Seasoned Salt is a seasoned salt widely used in the United States. Before its retail introduction in 1938, it was used exclusively by Lawry's The Prime Rib Restaurant in Beverly Hills, where the seasoning was"
"Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef, and the sauce that accompanies this chicken. Albufera sauce Albufera sauce (fr. Sauce Albuféra) is a small compound sauce. It has as its base the mother sauce (or leading sauce) velouté. Escoffier gives a recipe in ""Le Guide culinaire"" which consists of a base of Suprême sauce to which is added meat glaze in order to lend the latter an ivory-white tint which characterizes it. It is served chiefly with poultry and sweetbreads. Louis Gabriel Suchet (1770–1826), one of Napoleon's generals and Marshal of France for a time,"
"world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. Tschirky was also noted for his ""Oscar's Sauce"", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular"
"company to sell the sauce at local stores and Kroger supermarkets in the Louisville area and online. Henry Bain sauce Henry Bain sauce is a condiment for meats, first served at the Pendennis Club in Louisville, Kentucky. Henry Bain (1863–1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation. Numerous recipes for homemade versions have circulated for years and are still widely used. In 2009, the club began"
"Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five ""mother sauces"" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term ""velouté"" is the French word for velvety. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to"
"whereas Louisiana andouille is made from a Boston butt, usually inflected with pepper flakes, and smoked for hours over pecan wood. Other ingredients that are native to Louisiana and not found in the cuisine of modern France would include rice, which has been a staple of both Creole and Cajun cooking for generations, and sugarcane, which has been grown in Louisiana since the early 1800s. Ground cayenne pepper is a key spice of the region, as is the meat of the American alligator, something settlers learned from the Choctaws and Houma. The maypop plant has been a favorite of Southerners"
"minute"" after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an ""amandine"". ""Trout meunière"" and its variation ""Trout amandine"" (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby"
"recognized by the saxophones, guitars and drums. The songs tend to focus on life in Louisiana . They are also home to the very popular metal group, Pantera, who have made songs such as Walk and Cemetery Gates. Seasonings such as Cayenne pepper, Tony Chachere's, Tabasco sauce and Zatarain's are prevalent in the cuisine of Louisiana. While the state is predominantly known for both its Cajun cuisine, Creole cuisine, and Native American cuisine. Creole cuisine is influenced by traditional French cooking with Spanish, African, and Indian influences. Cajun cuisine is one of the most popular cuisines in the United States."
"originated in France by a chef to Louis XIII who made a ""sauce au vert"" (green sauce) which was traditionally served with ""green eel"". In 1948, the ""New York Times"" published a recipe for the dressing that included Worcestershire sauce. Later recipes have included variations such as the addition of avocado or basil. In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods. Trader Joe's makes a version called simply Goddess Dressing, which is made with tahini"