Sauce Diable Recipe

Sauce Diable, or devil’s sauce, combines warm Espagnole with shallot, mustard, white wine vinegar and cracked black pepper. This version uses both Dijon and whole-grain mustard, with optional cayenne for extra heat.

Make the Classic Espagnole Sauce before starting, then keep the required amount warm for the recipe below.

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Sauce Diable

Sauce Diable, or devil's sauce, combines warm Espagnole with shallot, mustard, white wine vinegar and cracked black pepper. This version uses both Dijon and whole-grain mustard, with optional cayenne for extra heat.

TypeSauces

CuisineFrench

Ingredients

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

Instructions

1. Sauté shallotMelt butter in a pan; add shallot and cook 2 min until softened.
2. Mustards & vinegarStir in both mustards and vinegar; cook 1 min.
3. Combine baseAdd warm Espagnole, cracked pepper and cayenne; simmer 3–4 min.
4. Season & strainTaste for heat and seasoning; strain for smoothness.

Allergen Notes

Contains milk and mustard. Check the Espagnole base for wheat and any other stock ingredients.

Build the flavor in stages

Soften the shallot in butter, cook briefly with the mustard and vinegar, then add the warm Espagnole. Simmer as directed and taste before adding salt, since the base sauce is already seasoned.

Smooth or textured

Strain the finished sauce if you want a smooth finish. Leave it unstrained if you prefer the texture of the shallot and whole-grain mustard. Serve with roasted meats or game.

Frequently asked questions

How can I make it milder?

Leave out the optional cayenne and adjust the black pepper to your taste.

Can I use a different vinegar?

Red wine or sherry vinegar can replace the white wine vinegar. Taste the finished sauce because their acidity and flavor differ.

Can I start without an Espagnole base?

This recipe is written for prepared Espagnole. Follow the linked base recipe first so the sauce has the intended body and flavor.

Related sauces and recipes

For another tangy option with a tomato base, try Sauce Piquante. For a richer egg-and-butter sauce, see Sauce Foyot.