Countries all have that one dish that if you were to place on the table, most would instantly know the nation it is supposedly representing. Think fish 'n' chips, think a cheeseburger, think masala, think paella - it doesn't come close to including a country's entire diverse cuisine, but that plate of food definitely symbolises a particular place.
But can the same be said of sauces? Does it matter? Am I going to be wasting my time? Do you care? Who knows, this is my kitchen and I am doing this anyway.
United Kingdom. As with all countries included here, I could easily pick one of many, but the trick is to choose one that is symbolic, and the one standout for the UK has to be Brown Sauce.
It is tangy, sweet, and savoury, and pairs exceptionally well with the Full English Breakfast because of course it does. But is also used with meat pies, and cheese, but oddly not (unless you are insane) fish 'n' chips.
USA. Allow me to pause for a moment, whilst I place my head in my hands and sigh heavily ... Ketchup reigns supreme for, reasons; it is put on everything. There are many, many 'gourmet' versions of it, but, no, Americans just want regular ol' Ketchup, and if that's what they want, who can argue otherwise?
Australia. For a brief moment I panicked as it looked like it might be Ketchup again, but the Food Gods blessed us all and declared it is BBQ Sauce - I mean, it would be crazy if it wasn't, right? I appreciate that this is borderline stereotyping, but c'mon, it's Australia and food. You'd never in a million years think the British one was Bernaise or Caramel would you?
Canada. Oh dear, we're straight back into stereotyping an entire nation, but if that's what they eat, then that's what they eat. Poutine Gravy it is then. Again, it could have been one of many, but if I were to give you a pot of Honey Garlic would you be able to pinpoint Canada? Likely not.
Ah, but why not Maple Syrup? That's more Canadian than most Canadians, and whilst that's true, we're after sauces and that quite clearly is a syrup (because it says so in the name).
France. Now this one is very tricky, because there are five quintessential French sauces or 'Mother Sauces', so no matter which one I pick, some French person will get upset and throw a croissant at me.
But I am going with Bechemal because it is a standalone sauce but also a base for many others, meaning you couldn't have them without it. Just butter on my hurled croissant, s'il vous plait.
Spain. Another slightly contentious one, but Romesco Sauce with its roasted red peppers and garlic has to win out. Served with seafood, meat dishes, and vegetables, not to mention as a dip, it is a Jack of all trades.
Mexico. Tons of 'em to choose from as you might expect, but the clear winner must be Mole, a sauce that is as old as time, and just as complex. Plus 'Mole' literally means 'sauce'. There is no definitive version, because whichever one you are told is the correct one, another region in Mexico will point at theirs and say you are wrong. In fact so varied can it be, that some families have their own version that has been passed down through the generations.
Earthy, spicy, deep, rustic, complicated, and so much more. It is always served with something (usually meat) and rarely as a dip.
India. Oh boy, this is getting tougher and tougher. The thing is curry, by its very nature, is a sauce, which would then mean we are now picking out a curry, and whilst I do love curries, that isn't why we are here. Decisions, decisions.
So in that regard, there simply is no option than to go with a 'gravy', in that it's the Base Curry Sauce (or, again, gravy), because without it you ain't getting a curry, which quite frankly will start a riot, not least with me at the forefront.
There are lots of bases, but they all share similarities: rich and flavourable, and not spicy - you add the heat afterwards depending upon the curry being made.
Algeria. Don't blame me, blame the darts I have started throwing at a map. As it transpires, so quintessential is this sauce that it is literally named after the country - Algérienne sauce - and it is a sweet and spicy sauce served with pretty much everything and used as a dip.
So good is this that the French love it, so that's got to count for something.
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