DISH RESEARCH · Sauce
devilled sauce
The James Beard Foundation’s selected sauce diable reduces tarragon vinegar, dry white wine, shallot and dried tarragon before adding Quick Brown Sauce, Tabasco and dry mustard.
About devilled sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The James Beard Foundation presents sauce diable as one of the sauces made from its Quick Brown Sauce. This selected version adds tarragon vinegar, dry white wine, shallot, dried tarragon, Tabasco and dry mustard.
The tarragon vinegar and wine are boiled with the finely chopped shallot and dried tarragon. This first mixture is reduced by half.
The reduction is combined with the prepared Quick Brown Sauce, a dash of Tabasco and the dry mustard. The same mixture is simmered briefly.
Freshly ground black pepper is added before the sauce is strained. The Foundation describes the finished sauce as quite spicy.
The Foundation notes that James Beard served it with his Deviled Beef Bones. It also offers the sauce with broiled flank steak or broiled chicken.
Ingredients in devilled sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.