Sauce Diable

James Beard

Author and Educator

Sauce Diable is one of many sauces that can be made from a basic and versatile recipe for Quick Brown Sauce. James Beard famously served it with his Deviled Beef Bones, but it is equally delicious with broiled flank steak or broiled chicken. For an even tangier preparation, add small capers and finely chopped sour pickles.


  • 1/2 cup tarragon vinegar
  • 3/4 cup dry white wine
  • 1 shallot, finely chopped
  • 1 teaspoon dried tarragon
  • 1 1/2 cups Quick Brown Sauce
  • Tabasco
  • 2 teaspoons dry mustard
  • Freshly ground black pepper


Boil vinegar, wine, shallot and tarragon until reduced by half. Combine with Quick Brown Sauce, a dash of Tabasco, and dry mustard. Simmer for 3 minutes. Add several grinds of black pepper and strain. The sauce will be quite spicy.


1 3/4 cups