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.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.