Did Jack or Stephen Have Any Mahonnaise? - Brian Tansey
Mahonnaise in Spain - Satyam
Roasted Tomato Aioli
Ketchup / Catsup
Worcestershire Sauce is a Ketchup - Phyllis Chamberlain
Ketchup: A Malay Word - Astrid Bear
John Gosden Confirms the Malay Connection
Roasted Tomato Ketchup
Walnut Catsup - Tommy Armstrong
Tomato Sauce - Susan Wenger
Did Jack or Stephen Have Any Mahonnaise? - Brian Tansey
From Google:
'Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honour of the Duke's victory.'
Mahonnaise in Spain - Satyam
Here in Spain, depending on the brand, you can either find it labeled Mayonesa or Mahonesa.
Roasted Tomato Aioli
2 plum tomatoes, grilled, seeds removed and halved
1 tablespoon lemon juice
3 cloves garlic
2 cups prepared mayonnaise
Salt and freshly ground pepper
To grill the tomatoes: Toss the tomatoes in 1 tablespoon olive oil and place on a pre-heated grill for 10 to 15 minutes or until soft, turning occasionally.
Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste.
Ketchup / Catsup
Worcestershire Sauce is a Ketchup - Phyllis Chamberlain
Apparently Worcestershire sauce is a ketchup. "Ketchup" is an Indian word (which language I don't know). A panoply of sauces originated from India, and the experience of Englishmen with Indian food, the tamarind and all. So, would Captain Aubrey want ketchup on his toasted cheese?
Ketchup: A Malay Word - Astrid Bear
I think ketchup comes from a Malay word, Kedjyap or something like it (ketsiap?), and I think it might have originally been something more akin to the Vietnamese fish sauce, Nuoc Mam -- which is juices from very aged fish, among other things, and similar to the Roman seasoning Garam. The fish aged after catching, that is, not old, old fish swimming slowly in the ocean.
And salt. Lots of salt.
John Gosden Confirms the Malay Connection
You are in the right of it madam - kitjap in the Indonesian spelling, kicap in modern Malay (c is pronounced as ch). Not sure if it shares any etymology with another Malay word - kecap, the sound made by smacking the lips!
As for the fish sauce, it is a primary ingredient in most Thai food, and is made by fermenting fish for a long period. In Thailand it is about the texture of soy sauce, and is called fish water, but in Malaya it is a paste, and is called belacan. In either case, it has a strong and characteristic odour, as well as the salty taste, and, rather like durian, you either like it or loathe it!
Roasted Tomato Ketchup
1 1/2 pounds ripe tomatoes, cored and quartered and roasted
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and freshly ground pepper
To prepare the ketchup:
Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.
Walnut Catsup - Tommy Armstrong
Speaking of Catsup, I inherited my great great grandmother's cookbook (perhaps one of these days will get around to publishing it--but I somehow doubt it).
She was the wife of a rice plantation owner and the receipts date from mid-1800s.
Anyway, for what its worth, here is a receipt for
Walnut Catsup
Bruise 120 walnuts, very young and tender, put to them 1/2 lb. salt, 1 qt. vinegar -- stir every day for a fortnight, strain and squeeze the liquor from them through a cloth. Add to this 1 oz. whole black pepper, 40 cloves, 1/2 nutmeg, 1/2 oz. ginger -- and a few blades of mace - all bruised - boil the whole for 30 minutes - strain and bottle hot.
Tomato Sauce - Susan Wenger
I'm going to give you a simple recipe that looks really, really bad, but is quite good - trust me and try it: this is fine for people who usually HATE anchovies.
Saute a few canned anchovies in butter. I SAID TRUST ME, DIDN'T I? (It's all right to start with just 2-3 since you don't believe this is going to be any good - but if this works for you, up the ante to 5-6 anchovies the next time you make this - then adjust to your own taste).
After about 2 minutes, the anchovies are practically dissolved, liquefied. Add a can of tomato sauce - I find an 8 ounce can of Hunt's is just fine, but use whatever brand you like.
The anchovies will completely dissolve, and you would never guess that there were anchovies in there - but you'll have a piquant, somewhat salty but good-tasting tomato sauce. Add whatever you usually add to doctor your tomato sauce, and Barbara's your aunt - this is an unusual recipe but foolproof and tastes better than you'd imagine.
Which it's the Patrick O'Brian list of the world!