Yield: 1 cup
Preparation Time: 0:15
- 2 oz shallots—sliced (about 3-4)
- 1 each chiles de arbol broken
- 2 tablespoons butter
- 1 tablespoon tarragon vinegar
- 5 oz wine white
- 1 cup Sauce Espagnole Demi-Glace
- pinch cayenne pepper—to taste
- Cook the sliced shallots and a small hot pepper in butter, when soft add white wine and reduce to 1/3 of the original volume.
- Add the Sauce Demi Glace, reduce slightly, and strain out the solids. Taste, and add a pinch of cayenne pepper to taste. It may not be needed. This "fool the eye" sauce looks just like a Demi-Glace, but is hotter to the taste. The amount of heat is up to you, but it should leave a pleasant glow, not an incendiary explosion.
A pleasant variation is to add chopped sour gherkins and capers. Once again, the eye is fooled as we see sour, but taste hot and sour. Sweet Relish is enjoyed by many in a sauce of this type instead of sour gerkins, but I don't admire sweet barbeque sauces.
When grilling pork, brush this sauce on as a final glaze.
Suggested Wine: This sauce goes best with
Serving Ideas: Serve chopped Vidalia onion on the side.
Notes: This sauce is perfect for grilled pork. To me, it is the mother of all Barbeque Sauces, and makes a perfect final glaze, brushed on broiled meats just before they leave the grill, turned once to the fire, and served. Leftover grilled pork, chopped and heated with this sauce on a toasted bun makes a great lunch.
Steve's #21 Recipes
- Sauce Espagnole
- Sauce Diable for Grilled Pork
- Beef Sweetbreads in Mushroom Sauce
- Chicken Stew Chasseur*
- Braised Brisket of Beef
- Fillet de Beouf aux Morilles
- Autumn Roast Duck
- Brown Stock—Estouffade*
- Court Bouillon*
*Repeated from a previous article
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007