Heat oil in a large saucepan over med to low heat. Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth.
Boil then simmer until reduced, about 35 minutes, stirring occasionally.
Remove from heat. Whisk in chocolate; season with salt and pepper, if desired.
Hollandaise, Madeira, Balsamic
and other Sauces
 >> Grate the coconut meat and place in a liquidiser with the remaining ingredients. Blend until smooth, adding a little water if the mixture seems too thick.
 >> Season to taste with salt and freshly ground black pepper and serve immediately.
If you are putting it on ALREADY Cooked Food... OK
BUT, if... while being cooked - REMEMBER / BEWARE...

Sugar, honey, or preserves can cause a sauce to burn on the meat's exterior before the meat is fully cooked. Wait until the last 5 or 10 minutes of grilling to brush on sweet sauces.
Melt butter; stir in flour and cook for 5 minutes.
Add beef stock and Madeira wine. Cook until thickened.
 >> Over medium heat, melt butter in a small sauce pan. Add flour, whisking until smooth. Add warm milk and continue to whisk over medium heat for 3 to 4 minutes or until thick and bubbling.
 >> Remove from heat. Immediately add grated cheese(s) and season to taste.
Cook the sweet pepper and onion in hot oil in a large skillet just till tender. Stir in the mangoes, brown sugar, vinegar, red pepper, and salt. Bring to boiling. Reduce heat and simmer, uncovered, about 10 minutes or till mangoes are tender. Cool slightly. Transfer mixture to a blender, cover and blend till nearly smooth. Stir in the green onion. Brush chicken, shrimp, fish or pork with some of the sauce during the last 10 minutes of grilling. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 2 1/2 cups.
  > Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
  > Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and pepper to same skillet.
  > Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.
Horseradish Cream Sauce

1 cup sour cream
3 tablespoon prepared horseradish
   Graded actual root / or from a
    store jar
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
Mix all together, cool for 2 hours!
Stir together the barbecue sauce, peach preserves, bourbon, cloves and red pepper (Use part of the sauce as a marinade). Brush chicken or pork with some of the sauce during the last 10 minutes of grilling. Cover and refrigerate sauce up to 2 weeks. Makes 3 1/2 cups.
Put egg yolks in the top of a double boiler. Beat with a wire whisk until smooth but not fluffy. Add lemon juice or mild vinegar, butter or margarine, hot water, salt and cayenne pepper. Set over very low heat in the double boiler. Beat until the sauce begins to thicken (about 5 minutes). The sauce will thicken more as it cools. Don't heat up to a boil if it cools before serving.
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Hollandaise Sauce

3 egg yolks
2 tablespoons lemon juice or mild vinegar
1/2 cup melted butter or margarine
2 tablespoons hot water
1/4 teaspoon salt
Few grains of cayenne pepper
Bourbon Peach Sauce

2 1/2 cups bottled barbecue sauce
1/2 cup peach preserves
1/2 cup bourbon
1/4 tsp ground cloves
1/4 tsp ground red pepper
Mornay Sauce

1 cup half & half or cream
2 tablespoons butter
2 tablespoons flour
  salt & pepper to taste
1/4 cup Swiss and/or Parmessan cheese
   (or other hard cheeses of your choice),
   finely grated
Madeira Sauce

3 tablespoons butter
1 1/2 tablespoons flour
3/4 cup beef stock
1/4 cup Madeira wine
Balsamic Pepper Sauce

1 cup balsamic vinegar
1/2 to 1 teaspoon cracked black pepper
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup beef broth
1/4 teaspoon cracked black pepper
Bhajia Sauce

• 1 small Coconut
• 1 unripe Mango, sliced
• 5 green chillies, chopped
• ½ green pepper, chopped
• 1 small Onion, chopped
• 2 cloves Garlic, finely chopped
• 1 lime, (optional)
• pinch of Salt
Mango Pepper Sauce

2 cups chopped red sweet peppers
1/2 cup chopped onion
2 tbsp cooking oil
2 medium mangos, seeded, peeled, and chopped (2 cups)
1/4 cup packed brown sugar
2 tbsp rice vinegar
1/2 tsp crushed red pepper
1/4 tsp salt
2 tbsp finely chopped green onion
4 1/2 cups Beef broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped
    (use Hershey Special Dark
    it has a sweetness that mellows
    the sauce)
In Mexico, the undisputed national sauce is MOLE, an intoxicating blend of chocolate, chiles, garlic, onions and nuts and so much more...
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Updated:
September 2012