Deviled Sauce

Name: Deviled Sauce
Cuisine: France
Ingredients: 3 decilitres white wine; 3 shallots, minced; 2 decilitres demi-glace (half glaze — reduced brown stock and brown sauce); cayenne pepper

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

3 decilitres white wine
3 shallots, minced
2 decilitres demi-glace (half glaze — reduced brown stock and brown sauce)
cayenne pepper

Instructions

Reduce 3 decilitres of white wine with 3 minced shallots by two-thirds.
Add 2 decilitres of demi-glace and bring to a boil for several minutes.
Season strongly with cayenne pepper.
Note: This sauce is traditionally paired with grilled chicken and squab. Escoffier prefers the white-wine reduction method above, though contemporary practice also accepts a vinegar reduction with the addition of fine herbs (fines herbes) at the end.