Devil's Sauce
Devil's Sauce (French: Sauce (á la) diable , English Devilled Sauce) is a sauce that is typically spicy or spicy with cayenne pepper . It is usually served with shellfish, poultry and meat dishes and can either be derived from the brown base sauce (meat sauce) or from the tomato sauce .
Devilled sauce is mainly used in English cuisine , it differs somewhat from the usual method of preparation. A devilled sauce is typically served with devilled chicken ( prepared like the Spatchcock ), with tongue (English: devilled tongue ) or eel (English: devilled eel ) .
The method of preparation à la diable or devilled means preparing dishes with a spicy or hot marinade (typically with mustard, cayenne pepper, paprika and Worcestershire sauce ), but also serving a devil sauce , sauce diable or devilled sauce as an accompaniment.
Variants of preparation
Usually, a portion of a brown base sauce ( demiglace ) is added to a reduction made from shallots , spices and dry white wine , cooked together and then strained. Finally, it is seasoned with cayenne pepper and assembled with butter. Typical spices (besides pepper) in France are e.g. B. thyme and bay leaf, while the Austrian cuisine is seasoned with tarragon and parsley.
In the English kitchen, onions are boiled down with red wine vinegar, then topped up with espagnole sauce, cooked through and strained. Alternatively, the passing is dispensed with or something is added to beurre manié .
Individual evidence
- ^ A b Franz Maier-Bruck : The Great Sacher Cookbook . Wiener Verlag, 1975, p. 156 .
- ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 119, 234, 253 .
- ↑ Larousse gastronomique. New ed. London 2018, ISBN 978-0-600-63587-1 , pp. ? .