Sauces and Dips

“Devil’s sauce” brings heat and zing—an Espagnole‑based sauce spiked with mustard, vinegar and cracked pepper. It’s a fiery accent for meats and game.

Ingredients

• 2 Tbsp unsalted butter
• 1 shallot, minced
• 1 tsp whole‑grain mustard
• 1 tsp Dijon mustard
• 1 Tbsp white wine vinegar
• 1½ cups Espagnole sauce, warm
• ½ tsp cracked black pepper
• Pinch cayenne (optional)
• Salt, to taste

Method

1. Sauté shallot: Melt butter in a pan; add shallot and cook 2 min until softened.
2. Mustards & vinegar: Stir in both mustards and vinegar; cook 1 min.
3. Combine base: Add warm Espagnole, cracked pepper and cayenne; simmer 3–4 min.
4. Season & strain: Taste for heat and seasoning; strain for smoothness.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~8 servings (3 Tbsp each)

FAQs

• How to adjust spiciness?
  Omit cayenne for mild heat; add more for extra kick.
• Can I use red wine vinegar?
  Yes—it adds a deeper tang.

Substitutions

• Vinegar: Sherry vinegar for a fruitier note.
• Mustard: Substitute whole‑grain only if you prefer texture.