[Ads-l] American sauce

Dan Goncharoff thegonch at GMAIL.COM
Thu Aug 31 13:07:59 UTC 2017

All the ingredients you list are found in "spicy brown" mustard, like

On Aug 30, 2017 10:12 PM, "Laurence Horn" <laurence.horn at yale.edu> wrote:

> > On Aug 30, 2017, at 9:01 PM, Dan Goncharoff <thegonch at GMAIL.COM> wrote:
> >
> > https://www.wspspolem.com.pl/en/products/kielecki-sauce/
> kielecki-american-sauce/
> >
> > Looks like mustard without the mustard seed…
> Well, maybe, but
> "curry powder,…, black pepper, chilli pepper, ginger powder, nutmeg"
> aren’t normally found in mustard.  I don’t know what makes this American
> sauce specifically—but maybe it’s all the additional chemicals listed among
> the ingredients.
> I remember reading that “homard à l’américaine” (‘lobster with American
> sauce’), found on many traditional French menus at least a few decades ago,
> originated as a reanalysis of “à l’amoricaine” (Breton-style), as in the
> recipe at http://www.nytimes.com/2012/05/09/dining/lobster-a-
> larmoricaine-recipe.html. On the other hand I’ve also read that it was
> the other way around, so that “l’amoricaine” would be playing the role of
> the Welsh rarebit in an etymythological entertainment.  In any case, I
> suppose we should take Kielecki at their word and accept that the
> curry-pepper-chili-ginger-nutmeg sauce is indeed as amerykanski as you
> can get.
> LH
> ------------------------------------------------------------
> The American Dialect Society - http://www.americandialect.org

The American Dialect Society - http://www.americandialect.org

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