devilled sauce

30 minutes


  • Demi-glace, 250 milliliters
  • White wine, 1 table spoon
  • Cayenne Pepper, 2 pinches
  • Mignonette Pepper, 1 pinch
  • Shallot or onion (chopped), 50 grams
  • Vinegar, 1 table spoon



Boil the reduction and reduce by half.

Add the demi-glace and simmer for 5-10 min.

Season with cayenne and pass through a fine chinois.

Correct the seasoning.

Serve with grilled or fried fish.

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