This is a print preview of "Sauce Diable" recipe.

Sauce Diable Recipe
by Roland Passot

Sauce Diable

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Rating: 5/5
Avg. 5/5 2 votes
Prep time: France French
Cook time: Servings: 6

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.