Sauce à la Diable (Devilled Sauce for Grilled Chicken and Pigeon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 décilitres white wine
- 3 shallots
- 2 décilitres sauce Demi-glace
- cayenne
Instructions
- Reduce the white wine with the chopped shallots by two thirds.
- Add the sauce Demi-glace and keep it boiling for a few minutes.
- Season strongly with cayenne.