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Sauce Diable
Description
This spicy, tangy sauce was traditionally served in France with chicken or poultry prepared á la diable: split, grilled, then sprinkled with bread crumbs and browned under a broiler. Use Sauce Diable to add some peppery zest to your grilled or roasted chicken or pork.Ingredients
Makes
About 1 1/4 cups
- 1 tablespoon unsalted butter
- 3 shallots, minced
- 1/3 cup white wine
- 1/3 cup white wine vinegar
- 1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold® or Jus de Poulet Lié Gold®) dissolved in 1 cup hot water
- 1/4 teaspoon ground black pepper, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- Salt
- 1 tablespoon minced fresh chives
Methods/steps
- Melt the butter in a medium saucepan over medium-low heat. Add the shallots and sauté until they are soft and transparent, about 2-3 minutes. Add the white wine and vinegar, increase the heat to bring the liquid to a boil, then cook until it is reduced by 2/3, to about 6 tablespoons.
- Reduce the heat to low and add the diluted Demi-Glace Gold®, the black pepper, and the cayenne. Simmer until the sauce reduces slightly, to a syrupy consistency. Season to taste with salt and additional black pepper and cayenne. Whisk in the chives.
