Let's Get Sauced!

15 Points Per Correct Answer - No time limit  

1. What sauce consists of white wine, shallots, peppercorn, and tarragon reduced together and sieved into Hollandaise sauce? Roux Bearnaise Bechamel Lyonnaise

2. Served as an appetizer with bread or as a condiment, what Mediterranean sauce consists of yogurt pureed with cucumbers, garlic, salt, and olive oil? Pilafi Anjeliki Khaballah Tzatziki

3. Similar in consistency to jelly or relish, what sauce consists of fruit, sugar, vinegar, and sometimes onion, mixed together and simmered slowly, resulting in a fragrant, sweet and sour taste? Wasabi Chutney Tandoori Mole

4. What type of sauce, French in origin, derives its body from pureed fruits or vegetables simmered down? Creme Anglais Chateaubrionne Bourgenonne Coulis

5. What sauce, consisting of mayonnaise, anchovy paste, mustard, capers, and chopped pickles, is pureed and served as a dressing for cold meats, poultry, or seafood? Tancerre Remoulade Picante Tartar

6. Technically more an appetizer than a sauce, what spread consists of pureed olives, capers, and olive oil? Olio e Aglio Tahini Tapenade Moussaka

7. Derived from the Italian word for "in an angry mood", what tomato-based sauce is spiked with pancetta, garlic, and a generous portion of crushed red pepper flakes? Barracia Enojado Arrabiata Pistoffo

8. Though it literally translates to "seafood", this sauce actually contains no fish. Ingredients include soybeans, white vinegar, water, rice, salt, flour, red chiles, garlic, and, often, sweet potatoes. What Asian sauce is this? Shiso Soy Hoisin Teriyaki

9. What is a thick, smooth heavy creme widely used in France as a thickening agent in soups or a topping for desserts? Demi-Glaze Crème Fraîche Mascarpone Beaujolais

10. Most often used in the cuisine of the Provence, what type of sauce consists of olive oil with bread crumbs, garlic, saffron, and chile peppers? Pomerol Pauillac Moulis Rouille