Peppery brown sauce (Sauce diable) from Mastering the Art of French Cooking, Volume One (page 71) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken broiled with mustard, herbs, and bread crumbs (Poulet grillés à la diable); Casserole-roasted pork (Rôti de porc poelé)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, mixed green herbs for parsley, cooking fat for butter, and dry white vermouth for dry white wine. Use any of the preceding brown sauce recipes as the base.

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