The discussion in regards to the proper technique of preparing sauce Bechamel got me thinking about other sauces. I know we have talked about sauces many times on Cheftalk, but why not talk about some of our favorite sauces to prepare, how we prepare them, and what we use them with. One of my favorite sauces to make in the Fall is " Sauce Grand Veneur" which is a Poivrade sauce made with game stock and finished with reduced cream and a touch of currant jelly. I serve this sauce with assorted types of game meats and birds. It's deep, rich flavor ties beautifully with the richness of the game, while the bit of sweetness from the currants balances the game meats.