Sauce Diable Recipe

Name: Sauce Diable Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 ea shallots, minced; 1 c. dry white wine; 1 sprig tarragon, fresh; 1 ea bay leaf; A 1/2 tsp Dijon mustard; 1 A 1/4 c. jus de poulet (or chicken broth or stock); 1 Tbsp lemon juice; A 1/2 tsp cracked black peppercorns; A 1/4 tsp cayenne pepper; 1 Tbsp Minced parsley

Eats Now Editorial Team · 2 kcal · General

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Sauce Diable Recipe – a delicious recipe with shallots, white wine, tarragon, bay leaf, mustard, poulet. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4-5 ea shallots, minced
1 c. dry white wine
1 sprig tarragon, fresh
1 ea bay leaf
A 1/2 tsp Dijon mustard
1 A 1/4 c. jus de poulet (or chicken broth or stock)
1 Tbsp lemon juice
A 1/2 tsp cracked black peppercorns
A 1/4 tsp cayenne pepper
1 Tbsp Minced parsley

1
Sweat the minced shallots in a small amount of olive oil.
2
Add the sprig of tarragon, bay leaf, dry mustard.
3
Deglaze with the white wine.
4
Reduce this mixture by three-fourths, add the jus de poulet, lemon juice, black peppercorns and cayenne pepper.
5
Simmer until becomes thick, sauce consistency.
6
Finish with the minced parsley.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4-5 ea shallots, minced, 1 c. dry white wine, 1 sprig tarragon, fresh, 1 ea bay leaf, and more.

Yes, Sauce Diable Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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