Pronunciation: [dee-AH-bl (dee-AHB-lay)]
1. A basic espagnole sauce with the addition of wine, vinegar, shallots and red or black pepper. It's usually served with broiled meat or poultry. 2. À la diable refers to a French method of preparing poultry whereby the bird is split, sprinkled with breadcrumbs and broiled until brown, and served with diable sauce.