Recipe: Devil Sauce

Name: Devil Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Devil sauce goes with: poultry, lamb, skewers, grilled fish...; Devil sauce for 4 people:; 30 gr (1.1 oz) shallots; 1 dl cognac; 1 tablespoon tomato paste; 2 dl veal stock; 15 g (0.5 oz) 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 sauce is a spicy reduction made with cognac and veal stock. Sautéed shallots, tomato paste, then mounted with cold butter for gloss. A hint of cayenne pepper that bites just right. Pairs with poultry, lamb, and grilled fish. Even fries dipped in it become exceptional.

Ingredients for 4 servings

Adjust for

servings

Devil sauce goes with: poultry, lamb, skewers, grilled fish...
Devil sauce for 4 people:
30 gr (1.1 oz) shallots
1 dl cognac
1 tablespoon tomato paste
2 dl veal stock
15 g (0.5 oz) butter in small pieces
salt and cayenne pepper

Step-by-step directions

1 Sweat 30 gr (1.1 oz) chopped shallots, then add 1 dl cognac, then 1 tablespoon tomato paste and finally

2 dl veal stock, let reduce slightly. Mount with butter (add small pieces of cold butter that you stir in so that the devil sauce is thick and shiny and season with a hint of Cayenne pepper.
even dipping French fries of potatoes or sweet potatoes in it is just excellent

Chef's tip

Devil sauce is an everyday sauce, the one you bring out when you want to elevate 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 in the 1950s. It's a sauce for all seasons, especially effective in spring and summer when grilling becomes the norm. Cognac and cayenne pepper make it perfect for farmyard poultry from the market or well-marbled lamb. Fresh shallots from late winter are ideal, but year-round ones work fine too. For wines, go for a dry white with structure: a Sancerre, Chablis, or Côtes du Jura white. Light, fresh red works too, a Beaujolais village without hesitation. The wine's acidity stands up to the cayenne's heat. For sides, classic fries are obvious. Steamed potatoes, creamy polenta, or even plain white rice. If serving a whole bird, baste it with this sauce toward the end of cooking. With lamb skewers, pour it just before serving to keep everything 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.