Recipe: Devil's Sauce

Name: Devil's Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.1 oz (30 g) shallots; 1 dl cognac; 1 tablespoon tomato paste; 2 dl veal stock; 0.5 oz (15 g) butter in small pieces; salt and cayenne pepper

By chef patrick Asfaux 5/5 (7 reviews) · 🍳 8 made it

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Devil's sauce is a spicy reduction made with cognac and veal stock. Sweated shallots, tomato paste, then finished with cold butter for shine. A touch of cayenne pepper that bites just right. It pairs with poultry, lamb, and grilled fish. Even dipped in fries, it becomes excellent.

Ingredients for 4 servings

Adjust for

servings

1.1 oz (30 g) shallots
1 dl cognac
1 tablespoon tomato paste
2 dl veal stock
0.5 oz (15 g) butter in small pieces
salt and cayenne pepper

Step-by-step directions

1 Sweat 1.1 oz (30 g) chopped shallots, then add 1 dl cognac, 1 tablespoon tomato paste, and finally 2 dl veal stock.

2 Let reduce a bit. Mount with butter by adding small pieces of cold butter that you incorporate while stirring so the devil's sauce is thick and glossy.

3 Season with a pinch of cayenne pepper. Even dipped in potato fries or sweet potato fries, it's just excellent.

A chef's advice

Devil's sauce is an everyday sauce, the one you bring out when you want to add kick to a grilled dish without overcomplicating things. Historically, it's a classic of French bistro cooking, the kind of sauce that made a good cook's reputation back in the 1950s.

It's a seasonal sauce, especially useful in spring and summer when grilling becomes the norm. The cognac and cayenne pepper make it perfect for farmhouse poultry from the market or a proper cut of lamb. Fresh shallots from late winter are ideal, but the ones you find year-round work fine too.

For wines, pick a dry white with structure: a Sancerre, a Chablis, or a white Côtes du Jura. Light and fresh red works too, a Beaujolais village without hesitation. The acidity of the wine stands up to the kick of the cayenne.

For sides, classic fries are obvious. Steamed potatoes, creamy polenta, or even plain white rice. If you're serving a whole bird, drizzle it with this sauce at the end of cooking. With lamb skewers, pour it just before serving so it stays tender.

Frequently asked questions

Can I replace cognac with another spirit?

Yes, armagnac or calvados work well. Skip white rum or vodka, they throw off the balance. Calvados with lamb is actually better than cognac. Same amount: 1 dl.

How do I keep the devil sauce from breaking?

Only mount the butter when the reduction has cooled properly. Add cold pieces while constantly stirring over very low heat. Too hot and it splits. Too fast and it breaks. Patience and wrist work.

How long does devil sauce keep in the fridge?

Maximum 3 days, covered. Reheat gently in a water bath, don't boil or it breaks. Freezable for 2 months, but thaw and remount with fresh butter when serving.