Olivier salad the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency.
Barbecue in the United States is popular in north Alabama, especially in the area around Decatur. White sauce is a mayonnaise- and vinegar-based condiment used liberally as a sauce, marinade, and dressing. It varies widely in consistency. The primary meat used in northern Alabama barbecue is chicken. Barbecue in eastern Alabama tends more toward the Carolinas style, with orange-colored barbecue sauces combining vinegar, mustard, and tomato. Pork is the most popular barbecue meat in east Alabama. The original use of buried cooking in barbecue pits in North America was done by the Native Americans for thousands of years, including by the . In the late