Admin
Admin
Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: Sauce Diable Sat Nov 08, 2008 9:10 pm | |
| Sauce Diable 1 tbsp shortening2 tbsp flour1/4 cup finely chopped carrot1/4 cup finely chopped onion1 can (10-1/2oz) condensed beef bouillon, undiluted1 parsley sprig1 bay leaf1 small clove garlic, peeled1/8 tsp dried thyme leaves2-1/2 tbsp finely chopped shallot12 whole black peppers, crushed1/3 cup dry white wine1 tsp Worcestershire sauce1 tbsp prepared mustardDash cayenne (optional)2 tsp cornstarch Melt shortening in medium saucepanRemove from heatStir in flourCook, 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 minutesRemove from heatGradually add bouillon, stirring until smooth, bring to boilingReduce heat, and simmerMeanwhile, tie parsley sprig, bay leaf, garlic, and thyme leaves in cheesecloth bagAdd to brown sauce, simmer, covered, 30 minutes, or until sauce is reduced to 1 cupRemove and discard cheesecloth bagAlso, in small saucepan, simmer shallot and black peppers in white wine, uncovered, over low heat, until wine is reduced to 1/4 cup10 to 15 minutes, strain wineStrain brown sauce into wine, pressing vegetables through sieve with a wooden spoonAdd Worcestershire, mustard, and cayenneCombine cornstarch with 1 tbsp waterStir into sauce, bring to boiling, stirringReduce heat, and simmer, uncovered, until it measures 1 cup about 10 minutesServe with steakMakes about 1 cup | |
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