Diablo Sauce

Preparation info

  • About

    ¾ cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • ¼ cup chopped scallions
  • 1 teaspoon dry mustard
  • 1 teaspoon anchovy paste
  • 1 hard-cooked egg yolk, crushed
  • 2 tablespoons olive oil
  • 1 tablespoon tarragon vinegar
  • 2 tablespoons Spanish sherry
  • Salt and Tabasco


    Heat the butter and cook the scallions in it for three minutes. Add the remaining ingredients with salt and Tabasco to taste and bring to a boil. Let stand until ready to use.

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