What is Louis dressing?

Louis dresses closely with the basic recipe for a thousand island dressing. It is a spicy and creamy mixture of four parts of mayonnaise, one part of the ketchup, with a little sweet gloom and salt. What is unique is the ingredients on which there are: a century old classic called Crab Louis, whose origin is cloudy than its attraction.

Crab Louis Dresing is poured on the bed of glacial salad, slices or wedges of conventional salad fares such as hard boiled eggs, cucumber, onion, cooked asparagus, tomatoes and avocado and star: Brewing pile of crab meat. This species is located in the Pacific Waters of the United States and explains how many restaurants that claim to be its original creator rank the American West Coast.

Lewellyn "Louis" Davenport, owner of Davenport Inn in Spokane in Washington, claimed to be the inventor of the box and salad. In 1914 he put it on his menu, where he reportedly remained the origin of the AL in 2011. However, Davenport came to Spokane, from SanFrancisco, where, four years ago, Solar's restaurant offered a recipe as its own, named after the amazing taste of the English King Louis XIV. Six years before, in 1904, the well -known tenor Enrico Caruso is commissioned to visit the Washington Olympic Club in Seattle in Washington.

Around this time, on the east coast of the United States, a thousand island dressing was invented by the family of fishing guides who included a bandage in the wheel of coastal meals. Dressing was noticed by the author and actress Cookbook May Irwin, who gave the creamy mixture his name based on the Thousand Islands region around Clayton in New York. The Waldorf-Astoria in New York has noticed it and the recipe quickly became a national favorite.

Only in the 1950s Louis dress became common name. It may be due to the efforts of the popular Palace Hotel in San Francisco, where the fishing of Dungeness crabs became the regionthe obsession.

Dozens of variations of Louis's bandage have been attempted for decades, including the addition of sliced ​​chilks or onions to spoil the profile of the taste. Some chefs add chopped black olives or eggs with a hard bath to add texture and fabric, remove eggs and onions slices from the salad to compensate. Other chefs increase the amount of ketchup and pleasure to add more spicy taste. These meals can contain two parts of mayonnaise, one part of the ketchup and one part enjoy the taste of salt.