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It's Time to Get Saucy!

It's Time to Get Saucy!


If you followed this season of Top Chef, you'll know that Carla was an expert at making perfect sauces. Although I may not be a classically trained chef like her, I'd like to think I know my sauces.

How about you? Since March is National Sauce Month, it's a great time to test your knowledge of the wonderful world of sauces. I'll list the ingredients and you tell me the sauce. Sound like fun? Get started!

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It's Time to Get Saucy!

Basil, pine nuts, olive oil, parmesan cheese

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kulikuli kulikuli 6 years
So close, 6/7 not bad though. And apparently "the traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used. "Just had to post that for arguments sake. Everyone has their own recipes, that is part of what is considered "traditional" bolognese though
kulikuli kulikuli 6 years
So close, 6/7 not bad though. And apparently "the traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used. " Just had to post that for arguments sake. Everyone has their own recipes, that is part of what is considered "traditional" bolognese though
ChubbyWubbyChef ChubbyWubbyChef 6 years
As a professional Chef for twenty years I can tell you bolognese sauce do NOT contain milk or cream. I have seen people add milk to it but that is simply bolognese with milk added. With cream as an addition it would make a nice sauce for lasagna. I did look at a text bookLe Cordon Blu-Professional Cooking for Canadian Chefs. What I noticed was that their is only one mother sauce that is based on milk is Bechmel. The small sauces based on bachemel are Cream, Mornay, Cheddar Cheese, Nantua, Soubise and Mustard
mswender mswender 6 years
I made bolognese on Sunday for Lasagna and indeed it required a cup of milk/cream at the very end and it was good!
marie-lee marie-lee 6 years
3/7...I officially know nothing about sauce. It's a good thing it is National Sauce Month! Apparently I need help. I've never put horseradish in cocktail sauce or milk in mayonnaise.
sandy82 sandy82 6 years
4/7. I don't make many sauces at home aside from pesto.
AbbyHintz AbbyHintz 6 years
I love sauces. I've never made my bolognese with milk, either.
Chaoticfury Chaoticfury 6 years
My brother is going to haze me for getting Mornay sauce wrong!!
starangel82 starangel82 6 years
3/7 I don't cook with sauces much, but I knew BBQ!
emalove emalove 6 years
That was pretty easy...I only missed the Mornay sauce one. I like most of these sauces!
bonniebonnie bonniebonnie 6 years
4/7. I don't cook at all. What I know comes from eating my fiance's fancy foods. I love sauce!
miss-malone miss-malone 6 years
Wow I did bad. But then again I'm not a huge fan of sauces.
sunshinepointe sunshinepointe 6 years
Hardcore
sunshinepointe sunshinepointe 6 years
Hardcore
ilanac13 ilanac13 6 years
ouch - i didn't do well at all. i guess that just goes to show that i don't really use sauces when i cook.
aimeeb aimeeb 6 years
4/7
aimeeb aimeeb 6 years
4/7
shoneyjoe shoneyjoe 6 years
I've never made my bolognese with milk. Hrm...
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