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, pork, or vegetables.
1 tablespoon unsalted butter
3 shallots, minced
1/3 cup white wine
1/3 cup white wine vinegar
1/4 teaspoon ground black pepper, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 tablespoon minced fresh chives
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 reconstituted 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.