May The Sauce Be With You Trivia Quiz

Answer: Great Britain

Mention of bread sauce can be dated back to medieval times in Great Britain, but it has probably been around for a lot longer than that. It was created as a means of using stale bread during the times when wasting food was simply not acceptable. The basic recipe calls for stale bread or breadcrumbs, milk, onion and a bit of butter, but of course any other ingredients could be added to this as took the cook's fancy.

This even includes fat or dripping left over from roasted meats. Sounds quite yummy really.

A good, plain simple food to stick to the sides of hungry hard-working bellies.

Answer: Seafood

Also known as Marie Rose sauce, cocktail sauce can also be credited to the fertile minds of the British. It was created by the famous cook, food critic and television personality, Fanny Cradock, in the second half of the 20th century. The basic ingredients for cocktail sauce, which is often served with seafood dishes, are tomatoes, Worcestershire sauce, pepper, lemon juice and mayonnaise. This is particularly delicious served with mini prawns, as in prawn cocktails. Slightly different taste variations to this sauce can be found in different European countries, the USA, Canada, Australia and New Zealand.

Incidentally, Fanny Cradock usually presented her recipes on her television show while dressed in a ball gown. She believed this helped to give the impression that cooking was an easy and enjoyable task for women. In a ball gown? She had to be kidding. Who'd be cooking in a ball gown for goodness sake? That calls for a superb meal at a five star restaurant at the very least. Cooked by somebody else.

Answer: United States of America

Coffee sauce is made from a mixture of coffee, sugar, syrup, and sometimes condensed milk, eggs, whiskey and whipped cream. Depending on its flavour it can be used either on savoury or sweet dishes. There isn't much else to say about this sauce, except to point out that there is no truth to the rumour that Australians like the whisky flavoured version the best - minus all the other ingredients.

Answer: No

Duck sauce is a popular flavouring used on duck and chicken dishes, as well as on spring rolls, rice and noodles. Often referred to as orange sauce, duck sauce is made from either plums, apricots, pineapple or peaches mixed with sugar, vinegar, ginger and chili. But as to containing any duck, the answer is definitely no. Not even a quack.

Answer: Hot chips

A restaurant in Utah in the US claims to have created this sauce back in 1948 so we'll let them have the credit for it. Made from a mix of 33% ketchup or tomato sauce and 67% mayonnaise, fry sauce looks a little like Thousand Island salad dressing, but the texture is different. Some variations to the standard recipe include pickles, onion and shredded cabbage. Shredded cabbage in sauce poured on hot chips? That's different. You could probably make your own fry sauce at home really and use any extra ingredients you liked.

Answer: Raw oysters

Mignonette sauce is made from shallots, pepper and vinegar. It is customary to serve this condiment over raw oysters. I would, quite frankly, prefer the sauce on its own. No force or sauce in the world could make me eat those slithery, slimy things.

Answer: Fish

Normandy (or Normande) sauce is prepared with fish veloute, fish stock, cream, butter and the yolks of eggs. Those are its base ingredients. Other versions include cider, wine, mustard, ketchup, mushroom juice, lemon juice or raw oyster juice. No thank you. Normandy sauce is usually served over fish dishes, but is often frequently used on fettuccine dishes or mixed vegetables as well. Given the name of this sauce, one presumes it originated in France.

Answer: Cream

Peppercorn sauce is usually served with beef dishes, but that isn't set in concrete of course. Chicken and fish dishes are sometimes presented with this sauce as well. The ingredients in this basic sauce are peppercorn and heavy cream, but other variations come mixed with either butter, wine, brandy, cognac, shallots, garlic or various spices.

It would seem really that the secret of successful cooking rests on any number of delicious sauces that accompany the main dish. For those of us with a low resistance to alcohol, however, some of the more spirituous flavoured sauces used on those main dishes would see us well and truly intoxicated before we even got to the pudding.

Answer: Spain

Why couldn't the creators have named this condiment Madridesco sauce? That would seem more logical. However, this sauce sounds quite yummy. It is made with a mix of raw or roasted almonds, pine or hazelnuts, garlic, olive oil, tomato, vinegar and onions. Ground up stale bread is often used as a thickener as well. Fishermen in the north of Spain were the first people known to consume this sauce, served of course over fish dishes, but today it is served with a variety of meat and chicken dishes as well.

Answer: England

Also known as Worcester sauce, this strongly flavoured condiment originates from Worcester in the West Midlands of England. The recipe however is based on an old fish sauce called Garum from the days of the ancient Greek and Roman empires - possibly introduced into England when Rome invaded that country.

Its ingredients include barley vinegar, wine vinegar (I bet you didn't know that), anchovies, tamarind, sugar, salt, onion, chili and garlic. This sauce usually accompanies Welsh rarebit, Caesar salads, oysters Kirkpatrick (more oysters!) and assorted beef dishes.

This sauce is quite hot, so don't be too liberal with it.