The Origins Of Condiments & Sauces

Thousand Island Dressing
Named after the Thousand Islands archipelago in the Saint Lawrence River on the U.S.-Canada border, this dressing’s origins are debated. Some attribute it to actress May Irwin or Waldorf-Astoria’s George Boldt, both of whom had ties to the region.

Ranch Dressing
Created by Steve Henson in 1954 at the Hidden Valley Ranch in California, this dressing quickly became popular. The Hensons eventually sold the recipe to Clorox for $8 million in 1972.

A1 Steak Sauce
Henderson William Brand, King George IV’s chef, created the sauce in the early 1800s, which the king praised as “A1.” Brand later left royal service to market his sauce.

Tabasco Sauce
Invented in 1868 by Edmund McIlhenny in Louisiana, this sauce used imported peppers from Tabasco, Mexico. The name “Tabasco” was chosen to honor the pepper’s origin.

Heinz 57
H.J. Heinz named his sauce Heinz 57 after seeing an ad for 21 varieties of shoes and liking the concept. Despite Heinz marketing over 60 products at the time, he chose 57 as it was his and his wife’s lucky number.

Tartar Sauce
Derived from the name “Tatar,” referring to Mongolian or Turkic peoples, tartar sauce originated from steak tartare garnishes in 19th-century France. The creamy condiment is now a staple with fish dishes.

Hollandaise Sauce
This famous French sauce, essential for Eggs Benedict, dates back to the 17th century. Despite its name, it resembles an old Dutch sauce and relies on ingredients from the Dutch butter and egg industries.