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Béarnaise sauce – although often thought to indicate the region of Béarn, the sauce name may well originate in the nickname of French king Henry IV (1553–1610), "le Grand Béarnais." Béchamel sauce – named to flatter the maître d'Hotel to Louis XIV , Louis de Béchamel , Marquis de Nointel (1630–1703), also a financier and ambassador.
Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and candy. [ 2 ] In the twenty-first century, companies such as The Kraft Heinz Company , Wrigley , Sara Lee , and Tootsie Roll Industries , all maintain operations within the Chicago metropolitan area .
Rosella soon gained a reputation for their tomato sauce, which was first produced in 1899 and which has since become one of Australia's best known food brands, although the company also produces soup and tomato chutney. [5] [6] The company grew from its initial staff of six and by 1931 had over 1000 employees spread across six factories. [6] [7]
Known for its bitter taste, it can be found in some Chicago-area taverns and liquor stores, but is seldom seen elsewhere in the country. The Carl Jeppson Company was founded in Chicago in the 1930s. [99] Malört was made in Chicago until the mid-'70s, when the Mar-Salle distillery that produced it for the Carl Jeppson Company closed.
Some Chicago restaurants also serve mild sauce, which can include various ingredients such as barbecue sauce and ketchup. [15] Rib tips, the cartilaginous end pieces left from butchering St. Louis–style ribs, became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked.
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Just opened: Black-owned Provaré puts Creole spin on Italian, and 7 more new Chicago-area restaurants Louisa Chu, Chicago Tribune September 28, 2021 at 6:00 AM
Both the salad dressing and meat sauce won the International Epicurian Award of France. [2] It was cited by Chicago Magazine as one of the top 40 Chicago restaurants ever. [3] According to that same Chicago Magazine article Kraft Foods offered $75,000 in 1948 to buy Fanny's salad dressing recipe. This offer was refused.