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Sauce Diable

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.


About 1 1/4 cups


  1. 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.
  2. 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.
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Classic French Stocks and Sauces