We are big sauce people. It is one of most used sections in my recipe box. I'm always eager to find new ones, or new spins on a recipe. What are your favourites? Tonight is a Brandy Mustard Mushroom sauce. We are having it on schnitzel, but also really like it on chicken cordon bleu. Saute: 2 cup chopped mushrooms 1/2 cup chopped shallots/onion Once cooked, add 1/2 c brandy, 1/2 c chicken or veggie stock, 2 Tbsp dijon mustard, and 1 tsp thyme. Stir together and simmer gently for 3 minutes. Add 1/2 c heavy cream ( I've used sour cream when I have not had heavy cream). Simmer on low ( do not boil) until slightly thickened. Add 2 Tbsp chives. I make it in the morning usually and let the flavours do their thing in the fridge before reheating to serve. It reheats well. I would love to know other's favourite sauces.