Sauce Diable is a traditional French recipe for a classic devil sauce of shallots, chervil and cayenne pepper in a chicken stock and white wine base thickened with a flour and butter roux that's typically served with chicken, turkey or pork. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Diable.
Add the white wine, shallots and chervil to a pan and simmer until only about 3 tbsp of liquid remain then strain and reserve the liquid.
Melt the butter in a separate pan. Add the flour and mix to form a roux, stirring and cooking for about 3 minutes or until the mixture begins to colour slightly. Gradually add the stock, stirring all the while to incorporate then bring to a boil and cook until a very thick sauce is formed (about 10 minutes).
Add all the remaining ingredients and the reserved flavoured wine, season, bring to a boil and serve immediately. This makes an excellent sauce or even a dipping sauce for chicken, turkey or even pork.
