Diablo Sauce is a piquant and peppery sauce and is excellent served with tenderloin of veal, beef or  Rack of Lamb. This recipe makes more than you will require for a serving for four, but it freezes well, so just defrost and serve with a family style dinner.

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  • Course Sauces and Gravies
  • Cuisine French
  • Keyword Flavor, Sauces and Gravies
Servings Prep Time Cook Time
8 portions 10 minutes 30 minutes
Passive Time Total Time
40 Minutes
Servings Prep Time Cook Time
8 portions 10 minutes 30 minutes
Passive Time Total Time
40 Minutes
Tips
If you have made demi glace, you could add one cube to this sauce.
Degree of Difficulty
Easy
Ingredients
  • 2 whole shallots finely chopped
  • 1/2 cup white wine
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 11 oz can consommé (Campbell's)
  • 2 tbspn unsalted butter
  • 2 tbspn all-purpose flour
  • 1 tsp fresh ground black pepper
  • 1 tbspn Worcestershire sauce
  • 1 tsp Asian chili sauce (hot)
Servings: portions
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Finely chop shallots and combine with white wine, vinegar and water and simmer until reduced by half.
  3. Melt butter in a small frying pan over high heat, add flour.
  4. Stirring constantly, cook until the roux turns the color of peanut butter.
  5. Add roux to the boiling wine/vinegar reduction all at once and whisk until the sauce becomes smooth and starts to thicken.
  6. Add consommé, black pepper, hot chili sauce and Worcestershire sauce and gently simmer until reduced by 1/3.

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