When it comes to figuring out who created various condiments, history tends to be amazingly vague. For example, although we know that mustard was developed by the ancient Romans, we have no idea about the identity of the unknown chef who first combined wine vinegar and ground mustard seeds. Similarly, history records that ketchup originally came from China, where it was a form of fish sauce; however, there is no record of the person who made this great leap forward. Similarly, the sands of time have swallowed the name of the great pioneer who first drizzled the magic ingredient on french fries.

So it goes: from relish to chutney, jelly to ice cream, history may occasionally honor a key innovator or entrepreneur, but all too often neglects the silent inventor who toils in obscurity. With that in mind, it seems particularly vital that we honor those few, rare pioneers whose names have not been lost to history. One such man was Alan S. Geisler, who died last week at the age of 78. Geisler, an MIT-trained food technologist, developed the iconic red onion sauce that is a standard condiment on New York City hot dogs. Comprised of vinegar, onion, tomato paste and other ingredients (including corn syrup), Geisler's concoction is better know as Sabrett onion sauce, for the company that markets it.

While hot dog cuisine can be fiercely regional, Sabrett sauce is a vital ingredient for New York dogs. Transplanted New Yorkers (or those who are curious about this distinctive condiment) can order it here or follow this recipe to make it at home. It is best served atop either a dirty water or freshly grilled dog, along with sauerkraut and spicy mustard. Enjoy!