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Tomate – a tomato-based sauce. [45] Velouté – white stock-based sauce, thickened with a roux or a liaison. [46] Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. [43]
[1] [2] While company legend attributes the invention of the sauce to McIlhenny, plantation owner Maunsel White is said by some to have been the first to cultivate and make a sauce from tabasco peppers in the United States, and gave the recipe and pepper pods to his friend McIlhenny. [3] [4]
Mr. White's table no doubt groaned with the region's varied fare—drawing inspiration from European, Caribbean, and Cajun sources—but one of his favorite sauces was of his own devising, made from a pepper named for its origins in the Mexican state of Tabasco. White added it to various dishes and bottled it for his guests.
Tabasco is made from only 3 ingredients: salt from Avery Island, aged red peppers, and vinegar. The recipe has remained essentially the same since it was created. That happened all the way back in ...
Tabasco is a ubiquitous table-top condiment, but the brand has grown to be much more than its classic red pepper sauce. Let your taste buds take a dive into all the marinades, pickles, snacks ...
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Scorpion Bay Hot Sauce California, US: Small Axe Peppers: The Bronx, New York City, New York, US: Tabasco (Sweet and Spicy) 100–600 [15] Avery Island, Iberia Parish, Louisiana, US: Glass bottle Tabasco (Green Sauce) Vinegar, jalapeño, salt 600–1,200 [15] Avery Island, Iberia Parish, Louisiana, US: Shelf life 18 months, unopened, [16] glass ...
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