Sauce Diable Recipe
Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms
Prep time: | French |
Cook time: | Servings: 6 |
Ingredients
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Directions
- 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.