Sauces and Condiments of the World Trivia Word Search

This sweet, salty Chinese sauce made from fermented soybeans is often brushed on Peking duck.

This Georgian walnut sauce, spiced and garlicky, is drizzled over chicken and vegetables.

This classic French brown sauce simmers onions, mustard, and white wine, and is named after a person.

This South African cooked chutney-style sauce is a traditional companion to curries and braaied meats.

This dark, tangy American condiment made from tomatoes, raisins, and spices is a classic table companion for grilled beef.

This Southeast Asian fermented fish sauce is the salty backbone of Vietnamese and Thai cooking.

This chopped pickle-based condiment is a classic topping for hot dogs and burgers.

This Korean fermented chili paste brings sweet heat to bibimbap and many stews.

This Catalan sauce combines roasted red peppers, tomatoes, and toasted almonds or hazelnuts.

This West African sauce simmers ground melon seeds into a thick, nutty stew base.

This Nigerian green pepper stew, also called designer stew, is cooked down in bleached palm oil.

This Spanish and Latin American base of slow-cooked onions, garlic, and peppers underlies countless dishes.

This Syrian dip blends roasted red peppers with walnuts, breadcrumbs, and pomegranate molasses.

This Vietnamese dipping sauce blends fish sauce, lime, sugar, and chili for spring rolls.

This spicy Georgian paste of ground chili, garlic, and herbs is a staple table condiment alongside khachapuri.

This Filipino and Latin American cooking method or sauce relies on vinegar, garlic, and soy sauce or citrus.

This nutty, thick Chinese paste is ground from toasted white seeds used throughout Asian cooking.

This Southeast Asian chili paste, its name meaning 'ground' or 'crushed,' comes in countless regional versions.

This Greek dip blends mashed potato or bread with garlic and olive oil into a thick paste.

This Libyan-Jewish chili-garlic paste is stirred into soup, its name built on the Hebrew word for pepper: pilpel-_ _ _ _ _.

This French sauce thickens a light white stock with a roux, forming one of the five mother sauces.

This sharp Japanese green paste is traditionally grated from a knobby rhizome and served with sushi.

This Roman pasta sauce of egg, cheese, and cured pork contains no cream despite its creamy look.

This creamy French sauce blends butter, shallots, tarragon, and egg yolk, a classic partner for steak.

This rich Italian meat-and-tomato ragù is named for the city where it originated.

This Ghanaian black pepper sauce is cooked in oil with dried fish or shrimp, ginger, and hot peppers.

This rich, creamy emulsion of oil and egg yolk forms the base for tartare and remoulade sauces.

This French sauce whisks wine, shallots, and cold butter into a silky emulsion; its name means 'white butter': beurre _ _ _ _ _.

This butter-and-Parmesan sauce for fettuccine is named after a Roman restaurateur who popularized it.

This whipped Lebanese garlic sauce becomes fluffy and white through slow emulsification with oil.

This Cuban citrus-and-garlic marinade, made with sour orange, tenderizes pork before roasting.

This thick tomato condiment began as an Asian fish-based sauce before evolving into today's familiar version.

This chunky Mexican dip of mashed avocado, lime, and cilantro is a party staple.

This bright green Mexican sauce is made from tomatillos rather than red tomatoes.

This smooth British condiment combines a grated pungent root with vinegar and dairy for a sharp bite alongside roast beef.

This cooling Indian yogurt condiment, mixed with cucumber or spices, tames the heat of a fiery curry.

This Amazonian Brazilian sauce is made from the boiled, detoxified juice of a starchy root.

This ancient Roman fermented fish sauce was the umami seasoning of its day, prized across the empire.

This vibrant Italian sauce of basil, pine nuts, garlic, and cheese is traditionally ground with a mortar.

This Filipino fermented fish or shrimp paste is a salty, pungent staple condiment.

This creamy French sauce adds capers, pickles, and herbs to a mayonnaise base for fried fish.

This Korean fermented soybean paste is earthier and saltier than its Japanese cousin.

This Chilean condiment blends cilantro, garlic, chili, and oil into a fresh, herby topping.

Named for the pestle used to grind it, this raw Indonesian chili paste is little more than crushed red chilies and salt.

This pungent yellow condiment is made from ground seeds and often paired with hot dogs.

This sweet or savory Indian condiment made from fruit, spices, and vinegar is often paired with curry.

This Argentine and Peruvian relish of chopped onion, tomato, and pepper tops grilled meats.

This general Spanish word for 'sauce' now refers to a chunky tomato-and-chili mixture served with chips.

This Chinese fermented black bean seasoning adds a salty, funky depth to stir-fries.

This Thai chili sauce, ground with a mortar and pestle, ranges from mild to blazing hot.

This classic French sauce simmers mushrooms, shallots, and white wine into a rich pan reduction.

This sweet, thick Indonesian soy sauce is far darker and syrupier than the East Asian standard.

This spicy, numbing Sichuan seasoning blends chili oil with tongue-tingling peppercorns.

This salty Japanese paste of fermented soybeans forms the base of a traditional breakfast soup.

This spicy orange-red sauce coats chicken wings named for the upstate New York city where it was invented.

This Scandinavian brown gravy is built from pan drippings and cream, served with meatballs.

This sweet Japanese glaze of soy sauce, mirin, and sugar is used to marinate grilled meat and fish.

This deep brown French sauce is built from a long-simmered veal stock reduction.

This bright red hot sauce, aged in oak barrels on a Louisiana island, is made from just three ingredients.

This spicy North African chili paste, popular in Tunisia, often includes roasted peppers and caraway.

This tangy, dark British condiment sits on café tables next to ketchup, favored with a full fried breakfast.

This peanut-based Indonesian sauce is served with grilled skewers of marinated meat.

This cool Greek yogurt sauce is mixed with cucumber, garlic, and dill.

This Middle Eastern condiment is a smooth paste made from ground toasted sesame seeds.

This Polish condiment mixes grated horseradish with beets for a sharp, earthy relish.

This Japanese citrus-based dipping sauce combines soy sauce with the juice of a tart citrus fruit.

This Cantonese dipping sauce is a chopped, oil-cooked paste of a spicy root and a long green onion, served with poached chicken.

This dark, tangy sauce gets its complex flavor from fermented anchovies and tamarind; its name honors an English county: Worcester_ _ _ _ _.

This Danish mustard-and-pickle relish sauce is a beloved topping for hot dogs, distinct from its French tartare-like cousin.

This tangy red sauce of ketchup and horseradish is classically served alongside chilled shrimp.

This bright Yucatecan sauce of sour orange and habanero is a fiery table condiment in Mexico.

This Israeli condiment of pickled mango relish adds tang to falafel and shawarma.

This Korean dipping paste blends fermented soybean and chili pastes with sesame oil for grilled meat wraps.

This fiery Puerto Rican vinegar-based hot sauce is often bottled with peppers steeping inside.

This Argentine mayonnaise-based sauce mixes in ketchup for a pink, tangy dip.

This Colombian tomato-and-scallion sofrito-style sauce is a staple table condiment.

This Peruvian and Bolivian yellow chili sauce brings heat to potatoes and grilled meats.

This French cold sauce mixes mayonnaise with chopped hard-boiled egg, herbs, and capers.

This Ethiopian spiced chili paste, deep red and pungent, seasons stews called wats.

This smoky, sweet American sauce is brushed on ribs and brisket at the grill.

This Belgian sauce, popular with fries, blends mayonnaise with tomato paste and diced sweet peppers.

This brunch dish of poached eggs and ham is topped with a rich butter-and-egg sauce, named for a diner at a New York hotel.

This Laotian fermented fish paste is a pungent staple seasoning in Lao cooking.

This garlicky Provençal sauce, colored deep orange with chili and saffron, tops fish soup.

This rich, dark Mexican sauce can include chocolate, chilies, and dozens of other ingredients.

This Jamaican marinade of allspice and Scotch bonnet peppers gives grilled meat its signature heat.

This tangy French mustard-and-herb sauce is folded into cold poached chicken or fish.

This smooth white French sauce is built from a butter-and-flour roux enriched with milk.

This salty, pungent Filipino fish sauce is drizzled over grilled fish and vegetable dishes.

This Italian herb condiment of parsley, garlic, and lemon zest is sprinkled over osso buco.

This garlicky Provençal emulsion is essentially a garlic-infused version of mayonnaise.

This fiery green Yemeni paste of chili, herbs, and spices is served alongside flatbread.

This tangy Georgian plum sauce is traditionally served with grilled meats and dumplings.

This fiery Thai-style hot sauce, popularized by a rooster-labeled bottle, is made from chili, garlic, and vinegar.

This Malaysian fish sauce from the country's east coast is used much like its Thai counterpart.

This uncooked Argentine herb sauce for grilled meat is called 'Chimi-_ _ _ _ _ _.'

This fermented Italian anchovy sauce, aged in barrels, still flavors coastal Amalfi cooking today.