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Sauce Diable Recipe (by Roland Passot)

Ingredients

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

1. 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.

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