Sauce Diable: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    ½ cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Prepare the same flavor base as described for the classic method. There should be approximately 5 tablespoons (75 milliliters) flavor base remaining after reduction. Add 2 tablespoons (30 milliliters) glace de viande to the reduction. Adjust the consistency of the sauce by either thinning with stock or reducing slightly. Whisk 1 ounce (30 grams) butter into the sauce. Season with salt and pepper and add cayenne to taste.