This sauce is best served with grilled chicken or other poultry. Its flavor should be straightforward and fairly acidic to balance the grilled flavor. Some traditional recipes use only white wine, while others insist on vinegar. The following recipes use a combination. The sauce is finished with cayenne pepper and should be quite spicy.
Although purists would insist that it is no longer a sauce diable, the sauce will have a more complex flavor if the shallots are gently caramelized in a small amount of butter before being moistened with the white wine and vinegar. This will also give a darker, richer color to the sauce.
If the sauce is being used for grilled poultry such as chicken, pigeon, or pheasant, some of the trimmings, such as the wing tips or necks, can be caramelized with the shallots before being moistened with the vinegar and white wine. It is also possible to impart some of the grilled flavor to the sauce by lightly grilling the trimmings before adding them to the sauce. Strain the sauce before serving.
The flavor of all three versions of the sauce is enhanced by finishing the sauce with
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.