All the incorrect answers are varieties of fish. There's no fish called Empress, though there is a swordfish with a variety called emperor.
Orleans is a delightful sauce, made from fish velouté, boiled up white wine and mushroom stock, beaten with crayfish butter and seasoned with Cayenne pepper.
Felix sauce is made from demi-glace; a rich brown sauce derived from concentrating Espagnole sauce with veal stock. The demi-glace is beaten with lobster butter before seasoning with lemon juice.
Okay, Chimichurri sauce is not in my Hering's Dictionary, but it's so yummy I didn't want to leave it out. It's made from parsley, oregano, garlic, olive oil, and red wine vinegar. Serve it with steak - yum!
The Hering's definition of Chutney is a condiment made from ginger, mangoes, cucumbers, tamarind pulp, fired apples, beet and lemon juice, garlic, spices and chilies.
Empress sauce, also called imperatrice, uses truffle and chicken extract to flavour German sauce (a traditional sauce of veal velouté and mushrooms); it's finished with whipped cream for a luscious texture.
Cumberland sauce is one of my favourites; it's red currant jelly rubbed through a sieve, flavoured with Port, orange juice, mustard, ginger powder and Cayenne pepper. Garnish it with lemon and orange peel and chopped spring onions. If I can't find red currant jelly, I use cranberry jelly.
Traditional Cocktail sauce is made from tomato sauce, grated horseradish, chili sauce, tabasco, Worcestershire sauce, chopped green peppers and herbs.
Ivory sauce, a daughter sauce of sauce Supreme, is almost exclusively used on poached or roast poultry, or some veal dishes. It is a veal velouté blended with meat glaze.
Made from crushed garlic mixed with egg yolks and lemon juice, oil and Cayenne pepper, Palermo sauce is a bit like mayonnaise.
Hunter sauce is a classic also known as Sauce Chasseur; it is a rich brown sauce made from mushrooms, shallots, white wine, demi-glace, butter and finished with chopped parsley.
A classic sauce made with diced tomatoes sautéed in hot oil, chopped parsley, garlic salt and pepper, with a pinch of sugar, Provencal is useful as a base for many sauces and dishes such as Napoli.
Sevilla is a delicate sauce made from velouté blended with tomato puree and puree of sweet red peppers.
Back later, I'm off to make dinner with a yummy sauce!
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