Sauces and Condiments

Question 1

What is a sauce?

Answer 1

a prepared liquid that has been composed to enhance and complement the natural flavors of a dish

often fresh, cooked with the dish
also adds visual appeal
can be hot or cold, thick or thin
can be made from a variety of ingredients like cream, butter, oil, stock, wine, etc.

Question 2

What is a condiment?

Answer 2

a prepared liquid or dry seasoning mixture that is added to food to impart a particular flavor

can also complement the dish
added either during preparation or before/during consumption based on individual tastes
often preserved or fermented

Question 3

Describe the following sauce or condiment:

adobo

Answer 3

strong marinade made from paprika, oregano, salt, garlic, oil, and vinegar

popular in Spanish and Filipino cuisines as a way to preserve and enhance meats
many variations have been created due to cultural and regional differences

Question 4

Describe the following sauce or condiment:

aioli

Answer 4

a cold, emulsified condiment made from eggs, vinegar, and oil

Note: similar commercial versions are commonly called mayonnaise

Question 5

Describe the following sauce or condiment:

alfredo sauce

Answer 5

a white, creamy sauce made from butter and large amounts of cheese that is to be tossed with warm pasta

Question 6

Describe the following sauce or condiment:

barbecue sauce

Answer 6

a dark American sauce with many different variations depending on region

most commonly made with: tomato paste, brown sugar, vinegar, chili powder, and beef stock

Question 7

Describe the following sauce or condiment:

basil pesto

Answer 7

a condiment made by mixing fresh basil with olive oil, raw garlic, toasted pine nuts, parmesan cheese, and lemon juice

a staple in Italian cuisine
often eaten with freshly baked bread or tossed in a cold pasta dish

Question 8

Describe the following sauce or condiment:

béarnaise

Answer 8

a warm, creamy, emulsified sauce made from reduced white wine vinegar, shallots, tarragon, egg yolks, and clarified butter

a classic French sauce commonly paired with beef

Question 9

Describe the following sauce or condiment:

bechamel

Answer 9

a thick cream sauce made by whisking warm seasoned milk into a roux

commonly used in recipes for “creamed spinach”

Question 10

Describe the following sauce or condiment:

beurre blanc

Answer 10

a creamy, white, emulsified sauce made by whisking cold cubes of butter into a warm reduction of vinegar, shallots, and garlic

a classic French sauce that is often paired with chicken or fish

Question 11

Describe the following sauce or condiment:

bolognese sauce

Answer 11

a classic Italian tomato and meat sauce

made by browning meat (beef and pork) in olive oil with celery, onions, herbs, red wine, and crushed tomatoes
the contents are then cooked for an extended period of time and served over pasta

Question 12

Describe the following sauce or condiment:

chimichurri

Answer 12

a condiment made from chopped parsley, garlic, oil, red pepper flakes, and vinegar

originates from Argentinean cuisine
commonly paired with grilled beef

Question 13

Describe the following sauce or condiment:

cocktail sauce

Answer 13

sauce made from ketchup, horseradish, lemon juice, and Tabasco

to be paired with shrimp for the classic “shrimp cocktail”

Question 14

Describe the following sauce or condiment:

coulis

Answer 14

a sauce made from cooked fruits or vegetables that are then pureed to various degrees of thickness

a common recipe is “raspberry coulis”

Question 15

Describe the following sauce or condiment:

curry

Answer 15

a thick, spicy gravy used to cook meat, seafood, or vegetables

found in cuisines around the world with innumerable ways of preparation depending on culture and region

Question 16

Describe the following sauce or condiment:

dressing

Answer 16

a sauce used to “dress” salad greens or vegetables

made from a base such a aioli, sour cream, or crème fraîche
examples include ranch and thousand island
different from a vinaigrette in that it is thicker and its ingredients have not been emulsified

Question 17

Describe the following sauce or condiment:

emulsified sauce

Answer 17

a sauce made from two or more liquids that have been bound into one homogeneous mixture by means of whisking or blending

aioli, vinaigrette, hollandaise, and béarnaise are all examples of emulsified sauces
a binder like mustard or egg yolks is often used to stabilize both liquids

Question 18

Describe the following sauce or condiment:

gravy

Answer 18

sauce often made with/from juices that result from the cooking of meat or vegetables (jus)

often thickened with a roux
common in American and English cuisines

Question 19

Describe the following sauce or condiment:

harissa

Answer 19

a spicy condiment made from ground chilies, spices, and herbs blended with olive oil

can be used as a paste to coat meat or vegetables
can also be diluted with water or broth to make a sauce
popular in North African cuisines

Question 20

Describe the following sauce or condiment:

hoisin

Answer 20

thick, dark sauce most commonly made with sweet potatoes or soybeans, garlic, oil, chilies, and sweeteners

sweet, salty, and slightly spicy
often paired with “Peking Duck”
popular in Chinese American cuisine

Question 21

Describe the following sauce or condiment:

hollandaise sauce

Answer 21

a warm, emulsified sauce made from water, egg yolks, clarified butter, and lemon juice

staple of French cuisine
the defining component of the dish “Eggs Benedict”

Question 22

Describe the following sauce or condiment:

hummus

Answer 22

a thick condiment made by pureeing cooked chickpeas with garlic, olive oil, lemon juice, and (commonly) paprika

often eaten as a side dish to a bigger meal with pita and pickled vegetables (falafel, shawarmas, grilled meats)
staple in Middle Eastern cuisines

Question 23

Describe the following sauce or condiment:

jus

Answer 23

the natural juices released from meat during the cooking process

when something is referred to as “au jus” it is being “served in its own juices”

Question 24

Describe the following sauce or condiment:

ketchup

Answer 24

popular, preserved tomato sauce that is seasoned with vinegar, sugar, and spices

the origins of the word and of this method of preservation are disputed
likely originated in China
British explorers discovered and popularized it in the 1700s

Question 25

# Describe the following sauce or condiment: lyonnaise sauce

Answer 25

a classic French sauce made from a reduction of sauteed onions, butter, reduced white wine, and veal stock ## Footnote traditional dishes from Lyon, France, most famous for their onions, are a staple of French cuisine dishes described as "a la lyonnaise" will always incorporate sauteed onions and butter

Question 26

# Describe the following sauce or condiment: marinade

Answer 26

a sauce that is applied to meat or vegetables prior to cooking and not meant to be eaten with the finished dish ## Footnote marinades are often made from oil, vinegars, salt, seasonings, and spices meant to enhance flavor and tenderize the corresponding ingredient can be wet or dry, e.g., chili rub or ginger sesame

Question 27

# Describe the following sauce or condiment: marinara sauce

Answer 27

thick tomato sauce made from sauteed onions, garlic, olive oil, and tomatoes ## Footnote stewed for hours to let flavors develop basil and oregano are often added staple in Southern Italian cuisine used in the recipe for "spaghetti and meatballs" often referred to as "gravy" in Italian American households

Question 28

# Describe the following sauce or condiment: mole

Answer 28

dark and spicy sauce made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth ## Footnote a classic Mexican (Puebla) sauce that is used for many dishes similar to barbecue sauce or curry in that many variations exist depending on region and culture

Question 29

# Describe the following sauce or condiment: mornay sauce

Answer 29

a bechamel sauce that has been thickened with egg yolks and shredded gruyere cheese ## Footnote often used to coat or glaze dishes prior to broiling or baking them

Question 30

# Describe the following sauce or condiment: mustard

Answer 30

condiment made from mustard seeds, vinegar, sugar, and spices ## Footnote traditional versions call for the seeds to be soaked in either beer or wine prior to mixing many recipes for mustard, each resulting in different textures and flavors -- Dijon, whole grain, spicy brown, salad mustard, etc.

Question 31

# Describe the following sauce or condiment: pastry cream

Answer 31

a custard-like sauce made from eggs, sugar, cornstarch, milk, and vanilla that is used as a filling or base for dessert dishes

Question 32

# Describe the following sauce or condiment: plum sauce

Answer 32

dark sweet and sour condiment made from plums and/or other dried fruits blended with sugar, vinegar, ginger, and chilies ## Footnote popularly paired in Chinese American cuisine with deep-fried foods

Question 33

# Describe the following sauce or condiment: ponzu sauce

Answer 33

Japanese dipping sauce made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice

Question 34

# Describe the following sauce or condiment: puttanesca

Answer 34

potent pasta sauce made from simmered onions, garlic, anchovies, olive oil, diced tomatoes, peppers, olives, and capers

Question 35

# Describe the following sauce or condiment: rémoulade

Answer 35

enhanced mayonnaise (aioli) created by the addition of mustard, cornichons, capers, herbs, hard-boiled eggs, and anchovies ## Footnote popular condiment in French cuisine that pairs well with shellfish and cold meats

Question 36

# Describe the following sauce or condiment: romesco

Answer 36

Spanish condiment made by mixing or blending red peppers, nuts (almonds), and garlic with olive oil ## Footnote vinegar is often added to balance the flavors pairs well with grilled or roasted fish often served in a small dish and eaten throughout a meal

Question 37

# Describe the following sauce or condiment: rouille

Answer 37

provencal French condiment made from chilies, garlic, breadcrumbs, boiled potatoes, fish/chicken livers, and fish/chicken stock ## Footnote saffron is sometimes added as well a powerful paste that is often used to intensify bouillabaisse

Question 38

# Describe the following sauce or condiment: sabayon

Answer 38

classic French sauce made from whisking egg yolks with champagne over gentle heat until frothy ## Footnote whipped cream, sugar, and vanilla are often added if being used for a sweet dish paired commonly with poached fish as a savory sauce and with souffle as a sweet sauce in French it can also refer to the Italian dessert "zabaglione"

Question 39

# Describe the following sauce or condiment: sofrito

Answer 39

Spanish sauce made from garlic, onions, and tomatoes cooked in olive oil ## Footnote the basis for many traditional dishes many Mediterranean cultures have versions of it; over the course of time it has also made its way into Caribbean cuisines pork, peppers, spices, herbs, and fruits are often added in numerous variations

Question 40

# Describe the following sauce or condiment: soy sauce

Answer 40

dark liquid condiment made from fermented soy beans, wheat, water, and salt ## Footnote popular in many Asian cuisines often used as a base marinade to which other flavors (ginger, garlic, scallions, chilies, sesame oil) are added very salty flavor

Question 41

# Describe the following sauce or condiment: stock

Answer 41

liquid broth that has been stewed with bones, vegetables, wine, and aromatics for several hours ## Footnote a foundational ingredient to many cuisines, especially French cuisine once strained (and sometimes reduced), it is used to braise other ingredients or added to sauces one of the first skills one should learn when cooking professionally

Question 42

# Describe the following sauce or condiment: Tabasco sauce

Answer 42

an aged, spicy condiment made from fermented peppers, vinegar, and salt ## Footnote a brand name owned and popularized by the McIlhenny Company synonymous with Creole and Cajun cuisine

Question 43

# Describe the following sauce or condiment: tahini sauce

Answer 43

condiment made from sesame paste, olive oil, lemon juice, and garlic ## Footnote a staple of Middle Eastern cuisine often eaten with falafels and pita

Question 44

# Describe the following sauce or condiment: tartar sauce

Answer 44

mayonnaise/aioli-based condiment made through the addition of chopped cornichons, capers, parsley, and lemon juice ## Footnote popular in English and American cuisines often paired with fried fish

Question 45

# Describe the following sauce or condiment: tzatziki

Answer 45

a yogurt-based condiment made with cucumber, dill, and olive oil ## Footnote lemon and mint are sometimes also added popular in Greek and Turkish cuisines typically eaten with bread and grilled or roasted vegetables

Question 46

# Describe the following sauce or condiment: vinaigrette

Answer 46

generic term that refers to any sauce made with one part vinegar and three parts oil (with seasonings added) ## Footnote commonly used to dress a cold salad mustard, garlic, and shallots are often used to help with the emulsification of the oil and vinegar

Question 47

# Describe the following sauce or condiment: Worcestershire sauce

Answer 47

dark, watery condiment made from malt vinegar, molasses, sugar, and other spices

Question 48

# Name the sauce or condiment described: strong marinade made from paprika, oregano, salt, garlic, oil, and vinegar ## Footnote popular in Spanish and Filipino cuisines as a way to preserve and enhance meats many variations have been created due to cultural and regional differences

Answer 48

adobo

Question 49

# Name the sauce or condiment described: a cold, emulsified condiment made from eggs, vinegar, and oil ## Footnote Note: similar commercial versions are commonly called mayonnaise

Answer 49

aioli

Question 50

# Name the sauce or condiment described: a white, creamy sauce made from butter and large amounts of cheese that is to be tossed with warm pasta

Answer 50

alfredo sauce

Question 51

# Name the sauce or condiment described: a dark American sauce with many different variations depending on region ## Footnote most commonly made with: tomato paste, brown sugar, vinegar, chili powder, and beef stock

Answer 51

barbecue sauce

Question 52

# Name the sauce or condiment described: a condiment made by mixing fresh basil with olive oil, raw garlic, toasted pine nuts, parmesan cheese, and lemon juice ## Footnote a staple in Italian cuisine often eaten with freshly baked bread or tossed in a cold pasta dish

Answer 52

basil pesto

Question 53

# Name the sauce or condiment described: a warm, creamy, emulsified sauce made from reduced white wine vinegar, shallots, tarragon, egg yolks, and clarified butter ## Footnote a classic French sauce commonly paired with beef

Answer 53

béarnaise

Question 54

# Name the sauce or condiment described: a thick cream sauce made by whisking warm seasoned milk into a roux ## Footnote commonly used in recipes for "creamed spinach"

Answer 54

bechamel

Question 55

# Name the sauce or condiment described: a creamy, white, emulsified sauce made by whisking cold cubes of butter into a warm reduction of vinegar, shallots, and garlic ## Footnote a classic French sauce that is often paired with chicken or fish

Answer 55

beurre blanc

Question 56

# Name the sauce or condiment described: a classic Italian tomato and meat sauce ## Footnote made by browning meat (beef and pork) in olive oil with celery, onions, herbs, red wine, and crushed tomatoes the contents are then cooked for an extended period of time and served over pasta

Answer 56

bolognese sauce

Question 57

# Name the sauce or condiment described: a condiment made from chopped parsley, garlic, oil, red pepper flakes, and vinegar ## Footnote originates from Argentinean cuisine commonly paired with grilled beef

Answer 57

chimichurri

Question 58

# Name the sauce or condiment described: sauce made from ketchup, horseradish, lemon juice, and Tabasco ## Footnote to be paired with shrimp for the classic "shrimp cocktail"

Answer 58

cocktail sauce

Question 59

# Name the sauce or condiment described: a sauce made from cooked fruits or vegetables that are then pureed to various degrees of thickness ## Footnote a common recipe is "raspberry coulis"

Answer 59

coulis

Question 60

# Name the sauce or condiment described: a thick, spicy gravy used to cook meat, seafood, or vegetables ## Footnote found in cuisines around the world with innumerable ways of preparation depending on culture and region

Answer 60

curry

Question 61

# Name the sauce or condiment described: a sauce used to "dress" salad greens or vegetables ## Footnote made from a base such a aioli, sour cream, or crème fraîche examples include ranch and thousand island different from a vinaigrette in that it is thicker and its ingredients have not been emulsified

Answer 61

dressing

Question 62

# Name the sauce or condiment described: a sauce made from two or more liquids that have been bound into one homogeneous mixture by means of whisking or blending ## Footnote aioli, vinaigrette, hollandaise, and béarnaise are all examples of emulsified sauces a binder like mustard or egg yolks is often used to stabilize both liquids

Answer 62

emulsified sauce

Question 63

# Name the sauce or condiment described: sauce often made with/from juices that result from the cooking of meat or vegetables (jus) ## Footnote often thickened with a roux common in American and English cuisines

Answer 63

gravy

Question 64

# Name the sauce or condiment described: a spicy condiment made from ground chilies, spices, and herbs blended with olive oil ## Footnote can be used as a paste to coat meat or vegetables can also be diluted with water or broth to make a sauce popular in North African cuisines

Answer 64

harissa

Question 65

# Name the sauce or condiment described: thick, dark sauce most commonly made with sweet potatoes or soybeans, garlic, oil, chilies, and sweeteners ## Footnote sweet, salty, and slightly spicy often paired with "Peking Duck" popular in Chinese American cuisine

Answer 65

hoisin

Question 66

# Name the sauce or condiment described: a warm, emulsified sauce made from water, egg yolks, clarified butter, and lemon juice ## Footnote staple of French cuisine the defining component of the dish "Eggs Benedict"

Answer 66

hollandaise sauce

Question 67

# Name the sauce or condiment described: a thick condiment made by pureeing cooked chickpeas with garlic, olive oil, lemon juice, and (commonly) paprika

Answer 67

hummus

Question 68

# Name the sauce or condiment described: the natural juices released from meat during the cooking process ## Footnote when something is referred to as "au jus" it is being "served in its own juices"

Answer 68

jus

Question 69

# Name the sauce or condiment described: popular, preserved tomato sauce that is seasoned with vinegar, sugar, and spices ## Footnote the origins of the word and of this method of preservation are disputed likely originated in China British explorers discovered and popularized it in the 1700s

Answer 69

ketchup

Question 70

# Name the sauce or condiment described: a classic French sauce made from a reduction of sauteed onions, butter, reduced white wine, and veal stock ## Footnote traditional dishes from Lyon, France, most famous for their onions, are a staple of French cuisine dishes described as "a la lyonnaise" will always incorporate sauteed onions and butter

Answer 70

lyonnaise sauce

Question 71

# Name the sauce or condiment described: a sauce that is applied to meat or vegetables prior to cooking and not meant to be eaten with the finished dish ## Footnote marinades are often made from oil, vinegars, salt, seasonings, and spices meant to enhance flavor and tenderize the corresponding ingredient can be wet or dry, e.g., chili rub or ginger sesame

Answer 71

marinade

Question 72

# Name the sauce or condiment described: thick tomato sauce made from sauteed onions, garlic, olive oil, and tomatoes ## Footnote stewed for hours to let flavors develop basil and oregano are often added staple in Southern Italian cuisine used in the recipe for "spaghetti and meatballs" often referred to as "gravy" in Italian American households

Answer 72

marinara sauce

Question 73

# Name the sauce or condiment described: dark and spicy sauce made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth ## Footnote a classic Mexican (Puebla) sauce that is used for many dishes similar to barbecue sauce or curry in that many variations exist depending on region and culture

Answer 73

mole

Question 74

# Name the sauce or condiment described: a bechamel sauce that has been thickened with egg yolks and shredded gruyere cheese ## Footnote often used to coat or glaze dishes prior to broiling or baking them

Answer 74

mornay sauce

Question 75

# Name the sauce or condiment described: condiment made from mustard seeds, vinegar, sugar, and spices ## Footnote traditional versions call for the seeds to be soaked in either beer or wine prior to mixing many recipes for mustard, each resulting in different textures and flavors -- Dijon, whole grain, spicy brown, salad mustard, etc.

Answer 75

mustard

Question 76

# Name the sauce or condiment described: a custard-like sauce made from eggs, sugar, cornstarch, milk, and vanilla that is used as a filling or base for dessert dishes

Answer 76

pastry cream

Question 77

# Name the sauce or condiment described: dark sweet and sour condiment made from plums and/or other dried fruits blended with sugar, vinegar, ginger, and chilies ## Footnote popularly paired in Chinese American cuisine with deep-fried foods

Answer 77

plum sauce

Question 78

# Name the sauce or condiment described: Japanese dipping sauce made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice

Answer 78

ponzu sauce

Question 79

# Name the sauce or condiment described: potent pasta sauce made from simmered onions, garlic, anchovies, olive oil, diced tomatoes, peppers, olives, and capers

Answer 79

puttanesca

Question 80

# Name the sauce or condiment described: enhanced mayonnaise (aioli) created by the addition of mustard, cornichons, capers, herbs, hard-boiled eggs, and anchovies ## Footnote popular condiment in French cuisine that pairs well with shellfish and cold meats

Answer 80

rémoulade

Question 81

# Name the sauce or condiment described: Spanish condiment made by mixing or blending red peppers, nuts (almonds), and garlic with olive oil ## Footnote vinegar is often added to balance the flavors pairs well with grilled or roasted fish often served in a small dish and eaten throughout a meal

Answer 81

romesco

Question 82

# Name the sauce or condiment described: provencal French condiment made from chilies, garlic, breadcrumbs, boiled potatoes, fish/chicken livers, and fish/chicken stock ## Footnote saffron is sometimes added as well a powerful paste that is often used to intensify bouillabaisse

Answer 82

rouille

Question 83

# Name the sauce or condiment described: classic French sauce made from whisking egg yolks with champagne over gentle heat until frothy ## Footnote whipped cream, sugar, and vanilla are often added if being used for a sweet dish paired commonly with poached fish as a savory sauce and with souffle as a sweet sauce in French it can also refer to the Italian dessert "zabaglione"

Answer 83

sabayon

Question 84

# Name the sauce or condiment described: Spanish sauce made from garlic, onions, and tomatoes cooked in olive oil ## Footnote the basis for many traditional dishes many Mediterranean cultures have versions of it; over the course of time it has also made its way into Caribbean cuisines pork, peppers, spices, herbs, and fruits are often added in numerous variations

Answer 84

sofrito

Question 85

# Name the sauce or condiment described: dark liquid condiment made from fermented soy beans, wheat, water, and salt ## Footnote popular in many Asian cuisines often used as a base marinade to which other flavors (ginger, garlic, scallions, chilies, sesame oil) are added very salty flavor

Answer 85

soy sauce

Question 86

# Name the sauce or condiment described: liquid broth that has been stewed with bones, vegetables, wine, and aromatics for several hours ## Footnote a foundational ingredient to many cuisines, especially French cuisine once strained (and sometimes reduced), it is used to braise other ingredients or added to sauces one of the first skills one should learn when cooking professionally

Answer 86

stock

Question 87

# Name the sauce or condiment described: an aged, spicy condiment made from fermented peppers, vinegar, and salt ## Footnote a brand name owned and popularized by the McIlhenny Company synonymous with Creole and Cajun cuisine

Answer 87

Tabasco sauce

Question 88

# Name the sauce or condiment described: condiment made from sesame paste, olive oil, lemon juice, and garlic ## Footnote a staple of Middle Eastern cuisine often eaten with falafels and pita

Answer 88

tahini sauce

Question 89

# Name the sauce or condiment described: mayonnaise/aioli-based condiment made through the addition of chopped cornichons, capers, parsley, and lemon juice ## Footnote popular in English and American cuisines often paired with fried fish

Answer 89

tartar sauce

Question 90

# Name the sauce or condiment described: a yogurt-based condiment made with cucumber, dill, and olive oil ## Footnote lemon and mint are sometimes also added popular in Greek and Turkish cuisines typically eaten with bread and grilled or roasted vegetables

Answer 90

tzatziki

Question 91

# Name the sauce or condiment described: generic term that refers to any sauce made with one part vinegar and three parts oil (with seasonings added) ## Footnote commonly used to dress a cold salad mustard, garlic, and shallots are often used to help with the emulsification of the oil and vinegar

Answer 91

vinaigrette

Question 92

# Name the sauce or condiment described: dark, watery condiment made from malt vinegar, molasses, sugar, and other spices ## Footnote popular in English cuisine and used in a variety of meat dishes and cocktails first made in Worcester, England by chemists Lea and Perrins in the 1800s very distinct flavor and aroma that should be used carefully as to not overpower dishes

Answer 92

Worcestershire sauce