To say they've got staying power hardly covers it: Sauces and dressings enjoy a certain timelessness. The Mother Sauces of 18th century France are still with us, and, according to the Association for Dressings and Sauces, soy sauce has been used in China for 5,000 years. The Babylonians were drizzling oil and vinegar on their greens 2,000 years ago, and the inspiration for that dash of Worcestershire sauce we still prize dates back to the time of Caesar. Archaeologists discovered a ...

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