MENU
 
 
 
 

  • Sauce Diable

    2 votes
    Sauce Diable
    Prep: 20 min Cook: 20 min Servings: 6
    by Roland Passot
    5 recipes
    >
    Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

    Ingredients

    • 4-5 ea shallots, minced
    • 1 c. dry white wine
    • 1 sprig tarragon, fresh
    • 1 ea bay leaf
    • ½ tsp Dijon mustard
    • 1 ¼ c. jus de poulet (or chicken broth or stock)
    • 1 Tbsp lemon juice
    • ½ tsp cracked black peppercorns
    • ¼ tsp cayenne pepper
    • 1 Tbsp Minced parsley

    Directions

    1. Sweat the minced shallots in a small amount of olive oil. Add the sprig of tarragon, bay leaf, dry mustard. Deglaze with the white wine. Reduce this mixture by three-fourths, add the jus de poulet, lemon juice, black peppercorns and cayenne pepper. Simmer until becomes thick, sauce consistency. Finish with the minced parsley.

    Reviews

    • Seduction Meals
      Seduction Meals
      can't wait to try this recipe

      Leave a review or comment