Devilled Sauce

500 MILLILITRES

Ingredients

Shallots or Onions                                              100 g

White wine                                                          25 ml

Vinegar                                                               25 ml

Mignonette pepper                                              5 g

Demi-glace                                                          500 ml

Cayenne pepper

Method

  1. Peel the shallots/onions and cut them into fine dice then out them in a saucepan with the wine, vinegar and mignonette pepper and reduce by half.
  2. Add the demi-glace and simmer for 10 minutes.
  3. Season with cayenne pepper.
  4. Pass through a fine strainer and adjust the consistency and seasoning.

Note:  This sauce is usually served with grilled or fried fish.

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