Hot Mustard Shallot Sauce

Preparation info
  • Makes about

    ½ pint

    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This sauce is, in fact, a French classic called sauce diable – ‘devilled sauce’. It is traditionally served with grilled or fried fish or meats. I’ve taken the sauce and played with the basic flavours. It is sweet, sharp and has a good bite. I also like to use it as a dip for cocktail sausages, chicken or grilled prawns on sticks.

The shallots can be replaced with onions but they don’t quite give you the same result.