Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.
In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.
Chirmol is a sauce from the Mexican state of Tabasco that is like a pre-Hispanic mole sauce.
Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
Pipian rojo is a Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. I’m serving it with squirrel here.