Deviled sauce (4)
Instructions
In a pan put chopped shallots, thyme, bay leaf, black pepper, vinegar and wine.
Stir well, put on fire and let reduce by 2/3.
Add the demi-glace, to return to a boil and cook for about 3 minutes.
Remove the sauce from the heat and pass it into a pass by adding cayenne pepper.
Suitable for grilled poultry
Ingredients and dosing for 4 persons
- 1 shallot
- 1 pinch of thyme
- 1/2 leaf laurel
- 1 handful of black pepper in grains
- 1 tablespoon of wine vinegar
- 2 cups of dry white wine
- 1 tablespoon of cayenne pepper
- 2 cups of demi-glace sauce