What's in the sauce?

4 PLAYS

By: Staff

4 Min Quiz

Image: refer to hsw

About This Quiz

Have you ever tasted a delicious dish and exclaimed "What's in the sauce?" Well, it's time to put your taste buds to the test. Can you guess which tasty ingredients give these sauces their signature flavors?

This sauce is simple, rich and heavy, yet it contains only three ingredients -- egg yolks, butter and lemon. What is it?

Hollandaise sauce is a cooked emulsion of butter and egg yolks, flavored with lemon, plus a bit of salt or white pepper. You'll most commonly find it paired with eggs benedict, asparagus and fish.

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What is aioli?

Aioli, the French word for "garlic," is a garlic-flavored mayonnaise made from garlic, egg yolks, oil and seasonings, with a bit of lemon juice added right before serving. It can be used as a garnish or with a main course.

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This sauce was created at the Delmonico Restaurant in New York City. It contains butter, cream, egg yolks, sherry and seasonings.

Newburg sauce is traditionally served over buttered toast points. When chefs use it with other foods, that food takes on the name "Newberg," e.g. Lobster Newberg.

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Which sauce is named for the sailors with whom it was popular 16th century?

Marinara comes from the Italian world for sailor, marinaro. After the Spaniards introduced tomatoes to Italy, the sauce became popular with cooks on ships. Tomato sauce didn't easily spoil and it was also quite easy to prepare.

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This French sauce is also known as white sauce, or sauce blanche.

Béchamel sauce is at least 300 years old. It's often used as a foundation for other sauces -- cream sauce, cheese sauce and fondue all come from béchamel. Its base ingredients are milk, butter and flour, cooked together. Hence the name "white sauce."

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This sauce is a variation of hollandaise sauce, but is distinguished by the flavor of tarragon.

A béarnaise sauce has a hollandaise base. White wine (or vinegar), shallots, peppercorns and tarragon are added. Béarnaise is usually served with shellfish or beef.

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Accomplished chefs master five basic sauces: béchamel, veloute, brown, hollandaise and tomato sauce. What is the group of sauces called?

Mother sauces are the fundamentals of cooking. If you know how to prepare these basic sauces, you'll be able to cook almost any recipe just like a professional.

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The inventor of this parmesan and butter-based sauce named it for himself, after developing it at his restaurant in Rome around 1914.

Commonly served with fettuccine, Alfredo sauce is an emulsion of Parmesan and butter. It's rich and smooth and coats the pasta. Restaurateur Alfredo de Lelio invented it at his own restaurant, and today we eat Alfredo sauce with chicken, shrimp, broccoli, garlic and parsley.

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