Devilled Sauce (or Sauce of the Devil)

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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


  • 2 glasses white wine
  • 1 tablespoon white wine vinegar
  • 1 medium


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.