Sauce Diable Recipe

“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.

Sauces and Dips

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Sauce Diable

“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.

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.

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.