Sauce: Diable

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Sauce Diable” from www.jamesbeard.org

Sauce: Diable recipe
Serving Size: Not set

Ingredients

- 1/2 cup (118.2941 mL) tarragon vinegar
- 3/4 cup (177.4412 mL) dry white wine
- 1 shallot, finely chopped
- 1 tsp (4.9289 mL) dried tarragon
- 1 1/2 cups (354.8824 mL) prepared James Beard Quick Brown Sauce
- 1 dash Tabasco
- 2 tsp (9.8578 mL) dry mustard
- Freshly ground black pepper

Instructions

1. Boil vinegar, wine, shallot and tarragon until half the liquid remains.
2. Stir in prepared brown sauce, Tabasco and mustard. Simmer gently for 3 minutes.
3. Grind in pepper, strain and serve.

US source quantities retained; metric additions convert volume only. Base recipe: https://www.jamesbeard.org/recipes/quick-brown-sauce

Yield: 1 3/4 cups (414.0294 mL)

Source: Adapted from James Beard Foundation, Sauce Diable.
https://www.jamesbeard.org/recipes/sauce-diable
Recipe Metadata
Recipe ID
14570
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14570

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!