Put Some Steak on There Trivia Quiz

Answer: Steak Diane

Steak Diane was originally used for serving game, particularly venison, but the modern version of the dish uses a fillet of beef instead. The sauce is traditionally made from the residue from grilling the steak, then adding butter, Worcestershire sauce and salt and pepper although some restaurants add sherry or cognac for a richer flavour.

Answer: Pepper steak

Pepper steak, or peppercorn steak, depending on where you live, is a steak served with a sauce made mainly from peppercorns, cream, stock and mustard. Some recipes add white wine as well as the beef stock, but red can be used if you want a deeper flavour. Green or black peppercorns can be used, or a crushed pepper medley, it's up to your own personal taste.

The origins of this dish are as varied as the different names. Commonly considered a French dish, some food historians claim a similar recipe was enjoyed by Germany's Prince Leopold I in the late 18th century.

Answer: Horseradish sauce

The horseradish plant has been used for hundreds of years as a medicine, with both the leaves and the root having curative properties. In the middle ages it was used as a condiment in some European countries.
As with any sauce, there is no single recipe for making horseradish sauce, however the basic ingredients are horseradish, mayonnaise, cream or sour cream and lemon juice or vinegar.

Answer: Béarnaise sauce

Béarnaise sauce was created by French chef Jules Colette in the 19th century and named for the place he was born. The sauce is made from a Hollandaise sauce to which tarragon, shallots and sometime peppercorns are added.

Answer: Red wine jus

Red wine jus is made by combining a beef stock or pan juices with red wine, herbs and sometimes port and reducing it until it thickens. It makes a lovely and different accompaniment to beef although the time it takes to make this sauce usually restricts it to special dinners or restaurant meals.
Sauce sur le côté is simply a sauce on the side.
A Mousseline sauce is a Hollandaise sauce made with beaten cream.

Answer: Mushrooms

Mushroom sauce, a favourite of US President Eisenhower, has been made for hundreds of years. It is traditionally made by adding mushrooms to a mixture of white wine, cream and butter although almost anything, including basil or Parmesan cheese can be added.

Answer: Brown onion gravy

The origins of this gravy have been lost in the murky mists of time, but wherever it came from, it is a firm favourite in my household. Whether you call it a sauce or a gravy, the end result is the same.

A gravy is first made from a roux of flour and butter, to which wine or stock is combined before the cooked onions are added. The brown colour of the gravy comes from the pan drippings and the caramelised onions.

Answer: Bordelaise sauce

Bordelaise sauce begins with a basic brown sauce to which red wine, bone marrow and shallots are added. Different versions of the recipe call for the addition of various herbs, spices or vegetables, all dependent on the person making it.

A form of Bordelaise sauce which uses garlic instead of marrow is a traditional sauce in New Orleans cookery.

A Maltese sauce is a hollandaise sauce made with blood oranges while a foyot sauce is a bearnaise sauce made with beef stock.

Answer: HP sauce

Frederick Garton created HP sauce in Nottingham in the late 19th century and named it after the British Houses of Parliament. The sauce, which can be eaten on just about any savoury food, once owned by parent company Danone is now owned by Heinz, who moved production to the Netherlands in 2007 amid a public furor over the change.

Answer: Garlic butter

Garlic butter, traditionally just butter and crushed garlic mixed together with parsley is a versatile and popular base for numerous dishes including a famed Chicken Kiev and the favourite standby of garlic bread.

French chef Antoine Beauvilliers is credited with the earliest mention of garlic butter when he published the recipe in 1814. The recipe was translated into English in 1937 but there is some doubt over the accuracy of the translation and whether the original version called for two cloves of garlic or two heads of garlic. Quite a potent difference.