Diane Sauce
Ingredients
- • 30 g butter
- • 2 item shallots, finely chopped
- • 2 cloves garlic, minced
- • 60 ml cognac or brandy
- • 120 ml beef stock
- • 120 ml heavy cream
- • 15 ml Dijon mustard
- • 15 ml Worcestershire sauce
- • 15 g fresh parsley, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Melt butter in a medium saucepan over medium heat.
- 2
Add shallots and cook for 2-3 minutes until softened but not browned.
- 3
Add minced garlic and sauté for another 30 seconds until fragrant.
- 4
Carefully add cognac or brandy (it may flame briefly - this is normal). Let it cook for 1-2 minutes to burn off the alcohol.
- 5
Pour in beef stock and bring to a simmer. Let it reduce by half, about 3-4 minutes.
- 6
Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Mix well to combine.
- 7
Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- 8
Remove from heat and stir in fresh parsley. Season with salt and pepper to taste.
- 9
Serve immediately over grilled or pan-seared steaks, pork chops, or chicken.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a perfect Diane sauce is to not let it boil once you've added the cream - keep it at a gentle simmer to prevent curdling. For a non-alcoholic version, replace the cognac with an extra 60ml of beef stock and a splash of balsamic vinegar for depth."
