Devilled Sauce (or Sauce of the Devil)

Much favoured by Victorian gentlemen, with cold meats or plain grills.


  • 2 glasses white wine
  • 1 tablespoon white wine vinegar
  • 1 medium onion or 2 shallots very finely chopped
  • bay leaf, sprig of thyme, sprig of parsley
  • ¼ teaspoon white pepper
  • salt
  • ½ pint (3 dl.) brown sauce
  • 2 tablespoons tomato puree
  • ½ teaspoon cayenne pepper


Put the wine, vinegar, onion or shallot, herbs, white pepper and salt into a saucepan and boil quickly to reduce by two thirds. Remove from heat, add the brown sauce and return to heat, stirring until it comes to the boil. Stir in the tomato puree. Boil for 2 minutes. Season with the cayenne pepper to the desired devilish hotness.