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Recipe
Sauce Diable Recipe
Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms
| Prep time: 20 Minutes |
French
|
| Cook time: 20 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 35 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 50mg | 1% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.39g | 0% |
| Protein 0.1g | 0% |
Ingredients Convert Measures
- 4-5 ea shallots, minced
- 1 c. dry white wine
- 1 sprig tarragon, fresh
- 1 ea bay leaf
- ½ tsp Dijon mustard
- 1 ¼ c. jus de poulet (or chicken broth or stock)
- 1 Tbsp lemon juice
- ½ tsp cracked black peppercorns
- ¼ tsp cayenne pepper
- 1 Tbsp Minced parsley
Directions
- Sweat the minced shallots in a small amount of olive oil. Add the sprig of tarragon, bay leaf, dry mustard. Deglaze with the white wine. Reduce this mixture by three-fourths, add the jus de poulet, lemon juice, black peppercorns and cayenne pepper. Simmer until becomes thick, sauce consistency. Finish with the minced parsley.
