42 Sauce Diable

Devilled Sauce

Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Place 3 dl (½ pt or U.S. cups) white wine in a pan, add 20 g ( oz) chopped shallot and reduce by two-thirds. Add 2 dl (7 fl oz or U.S. cup) Sauce Demi-glace and allow to simmer gently for a few minutes then season the sauce strongly with Cayenne pepper.

This sauce is specially suitable for serving with grilled chicken and pigeons.