Sauce Diable

Subject: Sauce Diable Sat Nov 08, 2008 9:10 pm

Sauce Diable

1 tbsp shortening

2 tbsp flour

1/4 cup finely chopped carrot

1/4 cup finely chopped onion

1 can (10-1/2oz) condensed beef bouillon, undiluted

1 parsley sprig

1 bay leaf

1 small clove garlic, peeled

1/8 tsp dried thyme leaves

2-1/2 tbsp finely chopped shallot

12 whole black peppers, crushed

1/3 cup dry white wine

1 tsp Worcestershire sauce

1 tbsp prepared mustard

Dash cayenne (optional)

2 tsp cornstarch

Melt shortening in medium saucepan

Remove from heat

Stir in flour

Cook, stirring constantly, over medium heat, until flour mixture is deep brown color takes about 10 minutes

Add carrot and onion, cook, stirring, until golden about 5 minutes

Remove from heat

Gradually add bouillon, stirring until smooth, bring to boiling

Reduce heat, and simmer

Meanwhile, tie parsley sprig, bay leaf, garlic, and thyme leaves in cheesecloth bag

Add to brown sauce, simmer, covered, 30 minutes, or until sauce is reduced to 1 cup

Remove and discard cheesecloth bag

Also, in small saucepan, simmer shallot and black peppers in white wine, uncovered, over low heat, until wine is reduced to 1/4 cup

10 to 15 minutes, strain wine

Strain brown sauce into wine, pressing vegetables through sieve with a wooden spoon

Add Worcestershire, mustard, and cayenne

Combine cornstarch with 1 tbsp water

Stir into sauce, bring to boiling, stirring

Reduce heat, and simmer, uncovered, until it measures 1 cup about 10 minutes

Serve with steak

Makes about 1 cup