Chef Juliette
Ordinary or White Consommé
Beef shin, lean beef, and fowl begin in cold water and rise slowly toward a tremble. Skim before the boil, and you learn the quiet discipline that gives every clear French broth its backbone.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
“Escoffier” Devilled Sauce
Created by Chef Juliette
Based on No. 37, “Escoffier” Devilled Sauce, from Le Guide Culinaire (1907) by Auguste Escoffier
Sauce Diable reduced to its essential lesson: equal volumes of prepared sauce and truly softened butter, beaten into a smooth, piquant finish that melts generously over grilled fish, steaks, and chops.
Sauces & Condiments
French
Weeknight
Quick Meal
15 min
Active Time
0 min cook•45 min total
YieldAbout 2 quarts (64 two-tablespoon portions)
Sauce Diable « Escoffier » (Escoffier Devilled Sauce) teaches one precise thing: softened butter and melted butter are not interchangeable. The butter must yield completely beneath a finger while remaining cool, opaque, and cohesive. Get that texture right and the sauce becomes satin-smooth; let the butter turn oily and the mixture slumps apart.
This is one old formula that assumed neither a saucier reducing stock nor a salamander waiting above the range. Its scaffolding was commercial: a prepared bottled sauce and a brigade needing a generous bowlful at service. At home, a wide bowl and an electric mixer do the same work. The professional entry supplies a ratio rather than a batch, so that ratio is fixed here at four cups of sauce and four cups of butter, about two quarts altogether. No flavoring has been added, and the sequence remains intact. One cook, one stove, one evening, though the stove can stay cold.
Finished properly, the Sauce Diable is pale rust-gold, piquant beneath the richness, and soft enough to melt across a grilled fish or chop without running away like plain butter. The step that decides everything is tempering both ingredients to the same cool room temperature before beating.
This Sauce Diable belongs to French professional service rather than to a particular regional table: the entry records a ready-made bottled preparation finished in the kitchen with its own volume of fresh butter. Its surprising lesson is that the classical canon accepted commercial mise en place when it served the dish honestly; the cook's responsibility began with the final emulsion and its service beside grilled fish and other grills. It should not be confused with cooked sauces diable built from reductions and brown sauce, because those belong to separate formulas and are not part of this one.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
prepared bottled Sauce Diable
Quantity
4 cups (960 ml / about 1 kg, brand dependent)
brought to cool room temperature
fresh unsalted butter
Quantity
4 cups (960 ml / 908 g)
very well softened but not melted
| Ingredient | Quantity |
|---|---|
| prepared bottled Sauce Diablebrought to cool room temperature | 4 cups (960 ml / about 1 kg, brand dependent) |
| fresh unsalted buttervery well softened but not melted | 4 cups (960 ml / 908 g) |
Equipment Needed
- •5-quart stand mixer with paddle, or electric hand mixer
- •Large mixing bowl
- •Flexible rubber spatula
- •Graduated liquid measure
Instructions
- 1
Temper the ingredients
Cut the butter into small pieces and leave it at cool room temperature until a finger presses through easily, about 30 minutes depending on the kitchen. Bring the bottled Sauce Diable to the same temperature. The butter should remain opaque and hold its shape, around 18 to 20°C; shiny edges or a puddle beneath it mean it has gone too warm.
Don't melt the butter to hurry matters. Melted butter has lost the plastic texture that lets it unite smoothly with the prepared sauce. - 2
Measure equal volumes
Measure four level cups of Sauce Diable and four level cups of softened butter. The source specifies equal volume, not equal weight, and that distinction stays: the butter weighs 908 g, while the sauce's weight varies with the bottle. This ratio is the dish, not brigade scaffolding, so keep it exact even when making a smaller batch.
- 3
Beat the emulsion
Place the Sauce Diable in a large bowl and beat briefly on low speed until smooth. Add the softened butter in eight additions, beating each one in completely and scraping the bowl before adding the next. Keep the speed moderate so the sauce becomes homogeneous without filling with air. If it turns greasy and loose, it is too warm; chill the bowl for 5 to 10 minutes and beat again. If hard butter flecks remain, the mixture is too cold; wrap the outside of the bowl with a warm damp towel for 30 seconds, then continue. Ça se rattrape.
- 4
Set the texture
Beat only until the Sauce Diable is uniform, satiny, and able to hold the soft ridge of a spoon. Scrape down to the bottom and fold several times by hand to catch any unmixed butter. Use it immediately while supple, or divide it among covered containers and chill it.
- 5
Serve over grills
Spoon 1 to 2 tablespoons over each portion of just-grilled fish, steak, chop, or poultry. Let the heat of the food soften the sauce into a glossy coating, and season the grilled food itself before the Sauce Diable goes on. The source asks for nothing further, and neither should you. À table!
Chef Tips
- •The bottled base is a finished component in this formula. Choose a smooth prepared Sauce Diable with heat and acidity, not a chunky relish, and don't smuggle shallot, vinegar, cayenne, or brown sauce into the bowl. Reconstructing a cooked Sauce Diable would be another recipe.
- •Fresh butter matters more than expensive butter. It should taste sweet and clean, with no refrigerator odors; equal-volume finishing leaves nowhere for tired butter to hide.
- •For a single supper, beat 1 cup (240 ml / about 250 g, brand dependent) prepared Sauce Diable with 1 cup (240 ml / 227 g) softened butter. The batch changes, but the equal-volume ratio does not.
- •Taste the sauce on a morsel of properly seasoned grilled food, not alone from the bowl. The butter deliberately softens the bottled sauce's salt, acidity, and heat.
Advance Preparation
- •The Sauce Diable can be beaten up to 3 days ahead, covered tightly, and refrigerated. Let it soften for 20 to 30 minutes, then beat briefly before serving.
- •For longer keeping, freeze it in two-tablespoon portions for up to 1 month. Thaw in the refrigerator, bring to cool room temperature, and rebeat if the emulsion looks uneven.
Frequently Asked Questions
Nutrition Information
1 serving (about 30g)
Calories
115 calories
Total Fat
12 g
Saturated Fat
7 g
Trans Fat
0 g
Unsaturated Fat
4 g
Cholesterol
30 mg
Sodium
145 mg
Total Carbohydrates
2 g
Dietary Fiber
0 g
Sugars
1 g
Protein
0 g
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerMore from The Small Compound Sauces - The Small Brown Sauces
Browse the full collection
Chef Juliette
White Veal Stock, and Poultry Stock
Break the veal bones small, then give them eight hours at a bare tremble. This pale, gelatinous fond becomes the quiet foundation beneath velouté, blanquette, and every sauce that must stay light.
Chef Juliette
Oriental Sauce
Sauce Orientale concentrates lobster-rich American Sauce with curry, then folds in cream away from the fire: a glossy, gently spiced derivative made for lobster, crayfish, and firm fish.
Chef Juliette
Poulette Sauce
An old lesson in sauce families: Sauce Allemande takes mushroom liquor, then butter, lemon, and parsley, becoming a glossy Poulette for sheep's trotters, leeks, cauliflower, and anything needing gentle richness with a bright edge.