Dating back to the Edo period, ponzu shoyu developed as a dipping sauce for hot pot dishes. Its name combines "pon" (vinegar) and "zu" (citrus). Soy sauce forms the base, layered with citrus juices such as yuzu or sudachi. Rice vinegar and mirin add acidity and mild sweetness, while some versions include kombu or bonito flakes for extra umami.
It is commonly used with sushi, sashimi, and tempura, and also works as a marinade or salad dressing.
2. Teriyaki
Answer: Soy
In Japanese cooking, teriyaki refers to both a sauce and a method. The name itself, combining "teri" (shine) and "yaki" (grill or broil), describes how the sauce forms a glossy coating during cooking. The mixture usually starts with soy sauce, balanced by sugar or honey for sweetness. Mirin, sake, garlic, and ginger are added for depth.
It is brushed onto fish, chicken, or beef while grilling, though it also appears in stir-fries and marinades.
3. Hoisin
Answer: Soy
Hoisin sauce, thick and dark with a reddish-brown color, is built on fermented soybean paste. Additional ingredients like garlic, vinegar, sugar, and spices give it a layered sweet and savory taste. It is widely used in Chinese cooking. As a dip, it pairs with spring rolls, dumplings, and Peking duck; as a glaze, it coats meats such as pork or chicken.
It also shows up in stir-fries, noodle dishes, and marinades, where its dense texture clings well to ingredients.
4. Alfredo
Answer: Cheese
Alfredo sauce was first made in early 20th-century Rome, whipped up by restaurateur Alfredo di Lelio. The original version was simple, made to suit his wife's appetite, but it later evolved into the richer form now widely known. Butter, heavy cream, and parmesan cheese form the base, producing a thick, smooth texture.
Some versions add garlic, black pepper, or nutmeg. It is most often served with fettuccine, itself paired with chicken, shrimp, or vegetables.
5. Mornay
Answer: Cheese
Built on a béchamel base, Mornay sauce adds cheese, usually gruyere or parmesan, to create a thicker, more savory version. Béchamel itself combines butter, flour, and milk, which gives Mornay its smooth foundation. Salt, pepper, and sometimes nutmeg round out the flavor.
It is used in dishes like gratins and macaroni and cheese, and it is essential to the croque monsieur, where it is spread over bread layered with ham and then baked.
6. Queso
Answer: Cheese
Queso, often called "chile con queso," comes from Tex-Mex cooking. The name simply means "cheese," but the dish typically involves melted cheddar or Monterey Jack combined with milk or cream. Additional ingredients, such as tomatoes, onions, jalapenos, and spices, are frequently mixed in.
It is served as a dip with tortilla chips and also used as a topping for nachos, tacos, and enchiladas.
7. Hollandaise
Answer: Egg
Hollandaise, a classic French sauce, is an emulsion made from egg yolks, clarified butter, and lemon juice or vinegar. The process involves slowly whisking the ingredients together over low heat to prevent curdling. The result is thick and smooth, with a balance of richness and acidity.
It is best known as the topping for eggs Benedict but also appears with asparagus, fish, and grilled meats.
8. Avgolemono
Answer: Egg
Avgolemono, a Greek sauce whose name combines "avgo" (egg) and "lemono" (lemon), is made by blending beaten eggs with lemon juice and gradually incorporating them into hot broth. The mixture thickens into a creamy consistency without using cream. It is often added to soups, particularly chicken soup, and sometimes includes rice or orzo.
The flavor combines richness with a noticeable citrus edge.
9. Bearnaise
Answer: Egg
Béarnaise, developed in southwestern France, builds directly on Hollandaise but adds herbs and aromatics. The base includes egg yolks, clarified butter, and white wine vinegar. Shallots and tarragon, along with herbs like chervil or parsley, give the sauce its flavor. It is most commonly served with grilled meats, especially steak, though it can also accompany fish, vegetables, and eggs.
10. Bolognese
Answer: Tomato
Originating in Bologna, Bolognese is a slow-cooked meat sauce that combines ground beef or pork with onions, celery, carrots, garlic, tomatoes, tomato paste, wine, and milk. The long simmering time allows the ingredients to blend into a thick, cohesive sauce.
It is traditionally served with wide pasta such as tagliatelle or pappardelle and is also used in lasagna or as a filling for vegetables.
11. Arrabbiata
Answer: Tomato
The name of arrabbiata (meaning "angry" in Italian) refers to the heat of the sauce. It is built from tomatoes, garlic, red chili peppers, and olive oil, with occasional additions like onions or parsley. The sauce is usually simmered until it thickens, with the chili peppers providing the heat.
It is most often paired with pasta such as penne or rigatoni but can also be used on pizza or with grilled meats.
12. Puttanesca
Answer: Tomato
Puttanesca, associated with Naples, is known for its strong, salty flavor. The sauce combines tomatoes with olives, capers, garlic, anchovies, and chili peppers. One popular legend behind the name suggests it was a quick, bold dish prepared by working women between clients, using pantry ingredients that required little preparation.
The anchovies dissolve into the sauce, adding depth rather than a distinct fish flavor, while olives and capers contribute a briny note. It is typically served with pasta like spaghetti or linguine and can also be used with fish or on bruschetta.
This quiz was reviewed by FunTrivia editor Bruyere before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
