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Sauce à la diable

Sauce à la diable

Ingrédients de la sauce à la diable pour +/- 4 personnes

  • 1 c. à c. d’échalote hachée
  • 1 petit bouquet garni
  • 1 dl de vin blanc
  • 1 c. à s. de vinaigre
  • 4 dl de bouillon de volaille
  • 40 gr de beurre manié avec 40gr de farine
  • sel, poivre
  • une pincée de poivre de Cayenne
  • persil haché

Préparation de la sauce à la diable

  • Faites cuire l’échalote et le bouquet garni dans le vin et le vinaigre, et réduisez de moitié.
  • Ajoutez le bouillon et laissez cuire 10 minutes.
  • Passez le liquide au chinois et remettez-le ensuite dans la casserole.
  • Ramenez à ébullition et liez en incorporant, par petites quantités, le beurre travaillé avec la farine.
  • Donnez quelques bouillons et assaisonnez de sel, poivre du moulin et poivre de Cayenne.
  • Ajoutez le persil haché au moment de servir.

Variante de la sauce à la diable : la sauce à la diable à l’anglaise

Préparation de la sauce à la diable à l’anglaise pour +/- 4 personnes

  • Préparez la sauce à la diable, voir sauce à la diable ci-dessus.
  • Ajoutez un filet de sauce anglaise ( Worcestershire ).
  • Ajoutez une cuillerée de sauce tomate piquante ( tomato ketchup hot ), et du poivre de Cayenne.

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