Sauce Diable: Classic Method

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


Finely chop 3 shallots (2 ounces/60 grams) and combine them with 5 fluid ounces (150 milliliters) white wine and 5 fluid ounces (150 milliliters) white wine vinegar. Reduce the mixture by two-thirds, until about 6 tablespoons (90 milliliters) of flavor base remain. Add 7 fluid ounces (200 milliliters) demi-glace and reduce slightly until the sauce has a very lightly syrupy consistency. Season with salt and pepper and add cayenne to taste.