Welcome to Litsy!

It turns out there are differences between Canadian and American versions of McDonalds Big Mac special sauce, (which is mayo, chopped pickles, mustard, white vinegar, paprika, garlic & onion powders, plus xanthan gum & a few preservatives). In the US it also contains additional ingredients: high fructose corn syrup, caramel colour & more preservatives.

The key to ketchup‘s popularity in the late 19th century was its adaptability, both in terms of ingredients and use. Mushroom and walnut ketchups, with or without anchovies, were popular until early 19th century recipes began to include tomatoes.

I hadn‘t yet seen the topic of sauces explored in any detail, so that made this little book really interesting. Unfortunately, flaws prevent me from recommending it wholeheartedly:
Repeated info, as if each chapter was meant to be independent.
Lacklustre photos (see above).
No glossary, or even consistent explanations within the text, re sauces mentioned & their ingredients. ie: White sauce is said to be a simplified béchamel, but not how or why.

Celery sauce was a common condiment in the American 19th century, & one of the core products of the Heinz & Noble Co at the launch of their first commercial line in 1871. Before ketchup became their mainstay, Heinz continued to manufacture celery sauce & promote it as a healthy food, since celery was believed to be good for brain & nerve function.

Ubiquitous #Genji: In the section about soy sauce in this history of sauces, it‘s mentioned that the “11th-century Tale of Genji included references to miso and hishio (meat and fish sauces) used as condiments at court banquets.”