Deviled sauce
Instructions
Put in a saucepan the wine, vinegar, shallots, thyme, bay leaf and pepper; Let reduce by 2/3 in focus.
Add demi-glace sauce and boil for a few seconds.
Pass the sauce through a canvas and complete it with parsley, a bit of cayenne pepper and a few drops of Worcestershire sauce.
At the end of cooking off the heat and add the butter at room temperature.
Ideal for grilled poultry and pigeons.
Ingredients and dosing for 4 persons
- 20 cl of demi-glace sauce
- 15 cl of dry white wine
- 1 tablespoon of red wine vinegar
- 30 g of butter
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped parsley
- 1 leaf thyme
- 1 bit of laurel
- 2 drops worcestershire sauce
- Little of cayenne pepper
- Black pepper pounded in a mortar