Sauce k La Diable

Ingredients

• four hard-boiled yolks of eggs
• the yolk of a raw one
• four tablespoonfuls of the best oil
• two teaspoonfuls of mustard
• half a teaspoonful of white pepper
• a spoonful of grated onion
• a teaspoonful of salt
• one of sugar
• a cupful of red Rhine wine

Method

1. 1

   Rub hard-boiled yolks with raw yolk and oil.

2. 2

   Add mustard, white pepper, lemon zest, grated onion, salt, and sugar.

3. 3

   Slowly add red Rhine wine, beating well.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 19. The excerpt below is the record exactly as published.

Sauce k La Diable. — Rub four hard-boiled yolks of eggs, fine, with the yolk of a raw one, and four tablespoonfuls of the best oil. Add two teaspoonfuls of mustard, half a teaspoonful of white pepper, the grated zest of a lemon, a spoonful of grated onion, with a teaspoonful of salt and one of sugar, then add slowly a cupful of red Rhine wine

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