Diable Sauce; à La Diable

dee-AH-bl (dee-AHB-lay)

1. A basic Espagnole Sauce with the addition of wine, vinegar, shallots and red or black pepper. It’s usually served with broiled meat or poultry. 2. À la diable refers to a French method of preparing poultry whereby the bird is split, sprinkled with breadcrumbs and broiled until brown, and served with diable sauce. See also Sauce.

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