Devil Sauce

Technical stages for Devil Sauce :

• the chopped shallots with the butter.
• Add the white wine and to a quarter of its original volume.
• Add the semi-glaze and reduce for 10 minutes.
• Finish up by adding a pinch of Cayenne pepper and a dash of Worcester sauce.
• USES:
• Grilled chicken.
• GOOD TO KNOW:
• Semi-glaze or glaze are stocks reduced until only a really concentrated juice remains.
• It will be glaze or semi-glaze depending on how long it reduced. You can make it with brown or white veal stock or fish broth.