Sauce Diable
White wine, shallots and cayenne — the devilled sauce
White wine and vinegar reduced hard with shallots and cracked pepper, demi-glace added, cayenne at the end. Sharp and hot, and traditionally served with grilled chicken or devilled bones.
Ingredients
- 1 cup dry white wine
- 1/4 cup white wine vinegar
- 4 shallots, finely chopped
- 1 tablespoon black peppercorns, coarsely cracked
- 2 cups Demi-Glace (see Demi-Glace)
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter, cold
- 1 tablespoon chopped parsley
- Kosher salt
Instructions
- Simmer the wine, vinegar, shallots and cracked peppercorns until reduced to about 3 tablespoons, 12 to 15 minutes.
- Add the demi-glace and simmer gently for 15 minutes.
- Strain through a fine sieve, pressing hard on the shallots.
- Off the heat, whisk in the cayenne, Worcestershire and cold butter. Stir in the parsley.
- Season with salt. It should be assertive — that is the point of the name.
Notes
- Crack the peppercorns rather than grinding them; ground pepper turns the sauce muddy and harsh.