Vegan Sauce Diable

[Vegan Peppery Brown Sauce]

...Julia says that this sauce is a composed sauce...made with previous brown sauces...she says this spicy one is for broiled chicken, roast or braised port, pork chops, or hot meat leftovers...which is exactly what we used it for...leftovers...

...you start with some shallots...but I used a couple of tablespoons of yellow onion as I didn't have any shallots...

...and you cook those for a couple of minutes without browning them...

...then add some white wine

...and quickly boil that down to just a few tablespoons...

...and then add your brown sauce...I used the VEGAN JUS LIÉ...

...Julia doesn't give ammounts for the Black Pepper and Cayenne...but says to season with enough pepper to give it a spicy taste...

...finish with vegan butter just before serving...

...and parsley...

...we had our sauce with leftover seitan...

...and mashed potatoes...

...it was good...and a good accompaniment to the leftovers...transforming them into something completely different...

...however...it was too spicy for me...and I have no one but myself to blame...I simply put in too much pepper...so be careful if you don't like it very spicy...

Substitutions:

Vegan Butter for the Butter
Vegan subs from the VEGAN JUS LIÉ...

Mastering the Art of French Cooking (pp. 71-72)

Vegan Sauce aux Anchois

[Vegan Anchovy Sauce]

...this is just the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ with the addition of anchovy paste...

...I used capers for the paste...and then nori for the taste of the sea...

...ground a couple of spoonfuls of capers into a paste in my mortar and pestle...

...and added that with some nori to the bechamel...

...Julia did not say to strain the sauce...I thought about it...but just left it as it was with the little bits of nori and capers still visible...

...and we served it over plain baked tofu as Julia says it's the accompaniment to boiled fish...or boiled potatoes...which both sounded kinda bland...

...it was very good...and really perked up the plain tofu...

Substitutions:

Vegan Butter for the Butter
Soymilk (homemade) for the milk
Nori and Capres for the Anchovies

Mastering the Art of French Cooking (p. 65)